The Cake Slice: Cinnamon-Pecan Coffee CakeOctober 20, 2009 at 4:34 pm | Posted in breakfast things, cakes & tortes, groups, simple cakes, sweet things, the cake slice | 30 Comments
The Cake Slice Bakers have shifted gears, and we’re now baking from the book Southern Cakes by Nancie McDermott. I’ve actually had this book for quite sometime, so it will be nice to do more than just admire its words and pictures. Although I’ll miss making a fancy layer cake each month just for the heck of it, this book has cakes of all types– like this here Cinnamon-Pecan Coffee Cake, for instance.
This was a nice cake to wake up to (it freezes well, so you really can make it ahead and save it for a weekend morning). It has a whopping amount of cinnamon and pecans, so you know right there that it’ll be tasty. I replaced the raisins in the recipe with dried wild blueberries (they came from TJ’s and I was surprised at how flavorful they were!), and subbed in a bit of whole wheat flour for some of the AP. Makes me feel better about eating cake in the morning if there’s a little whole wheat in there! And it didn’t seem to harm the nice texture of the buttery crumb at all. So that I wouldn’t be tempted to gobble up too much cake, I made a third of the recipe and baked it in a loaf pan.
Here’s a printable link to the recipe. Or get your hands on a copy of Southern Cakes by Nancie McDermott. Cruise through the list of The Cake Slice Bakers to check out all of our coffee cakes this month!