CakeS with Toasted Pecans
Few things smell as wonderful as the aroma of cinnamon rolls baking in the oven early in the morning, and what a welcome treat for your holiday or overnight guests! However making traditional yeast rolls requires a lot of time and is sometimes a ‘bit much’ to get started first thing. However in just twenty minutes and with a few simple ingredients, you can have a pan of incredibly delicious cinnamon roll coffee cake in the oven taunting your guests. This easy recipe is also great for a weekend morning with the family, or as a dish to share at a pot-luck.
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 ½ cups whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 6 tablespoon unsalted butter melted
- 2 sticks unsalted butter softened
- 1 cup light brown sugar packed
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- ¼ teaspoon fresh grated nutmeg
- ¼ cup toasted pecans finely chopped
- 2 cups confectioners’ sugar sifted
- 5 tablespoons whole milk more if needed for consistency
- 1 teaspoon vanilla extract
- ½ cup toasted pecans chopped
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Position the rack in the center of oven and heat to 350°F. Grease a 9” x 13” baking dish with butter
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In a large mixing bowl sift together all dry ingredients. In a separate bowl combine wet ingredients.
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Mix the wet into the dry about a third at a time making sure to completely combine. Pour batter into prepared baking dish.
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In a medium-sized bowl combine all ingredients including the nuts, mix well. Even drop dollops of the brown sugar mixture over the cake batter, and swirl with a knife to marble.
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Bake for 35 – 40 minutes or until the edges are lightly browned and a toothpick inserted in the center comes out clean.
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Remove from oven and place on a wire rack to cool.
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Combine powdered sugar, vanilla and cream. Mix until smooth and creamy adding more cream if needed a little at a time. Icing should be smooth and easy to stir but not thin. While the cake is still warm but not hot, sprinkle with about half of the toasted pecans. Drizzle the icing evenly over the entire cake, the icing will melt nicely and flow to cover the cake. Top with the remaining nuts before the icing sets.
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Serve at room temperature or slightly warmed.
Using walnuts or almond instead of pecans would also be be delicious or skip the nuts completely if you prefer.
The addition of raisins or dried cranberries to the cinnamon swirl would also be good. I would suggest chopping them a bit to make it easier to swirl them in to the batter.
