TENDER BUTTER-VANILLA COFFEE CAKE WITH A SWEET & CRUNCHY PECAN FILLING REMINICENT OF SOUTHERN PECAN PIE! EASY RECIPE WITH SIMPLE INGREDIENTS
Course Breakfast, brunch, cake, Snack
Cuisine American, southern
Keyword coffee, coffee cake, how to make, pecan pie, pecans
Prep Time 20minutes
Cook Time 50minutes
Total Time 1hour10minutes
Author Divas Can Cook
1 1/2cupsall-purpose flour
PECAN PIE TOPPING
1/2cuplight corn syrup
1cupFisher Nuts pecanscrushed into pieces + more if desired for extra garnish.
Caramel Toppingoptional but so good
Preheat oven to 325 F.
Grease and flour and 8x8 glass baking dish. Set aside.
In a medium bowl whisk together flour, baking powder, baking soda and salt. Set aside.
In a large bowl cream together butter and sugar.
Beat in eggs one at a time.
Add dry ingredients into wet ingredients, alternating with the buttermilk and mixing just until combined.
Pour batter into prepare dish and spread into an even layer.
Bake for 25-30 minutes.
While cake is baking, prepare pecan topping by combining corn syrup, brown sugar, butter, vanilla, egg and pecans into a large bowl until smooth.
When cake comes out of the oven (cake will not be completely done), pour filling over the top. (Optional: Poke a few holes in the cake using a skewer if you want the filling to seep down into the cake.
Garnish the top with more crushed pecans to fill in any gaps. (optional but looks beautiful)
Return to oven and bake for 15-20 minutes until the center of cake is fluffy. May need more of less time. (The topping will still be loose but will set up as the cake cools.
Remove from oven and let cool COMPLETELY. This will allow for the topping to harden and set up.
Serve plain or drizzled with warn caramel.
It can be hard to know when this cake is done due to the gooey pecan pie filling. Don't be afraid to make a hole in the center of the cake to check and see if the cake is fluffy and done. You can cover up the hole easily with the pecan topping.