Coffee cake

Could someone please help me? I just made a coffee cake that was very good, now I can not find the recipe. The name was something like Brown sugar, butter,pecan coffee cake. You mixed the brown sugar, butter and flour, then take some crumbs out, then pat in pan and then mix crumbs,sour cream, eggs and other things. I would like to make it again and I need to pass the recipe on. Thanks. Joyce

You found the recipe on these boards?

I'll look around a bit and see if I can find it.

Sue

Yes, I did copy it from these boards.
It might have been just from the recipe board. Joyce

Hi again, I posted a request on Recipes. If there is a response I will post it here.

Sue

Posted by: Tria_inAtlanta Posted on: 2/28/2007 11:39:52 AM
#R8797392
Posted by: RobertaNY Replies: 7 Posted on: 2/28/2004 3:17:52 PM
#T311452
This is another very good cake. I wanted to share it with all of you.



Sour Cream Coffee Cake:

Cake:

1 Pkg. White Cake Mix
1 Pkg. Vanilla Instant Pudding Mix
4 Eggs
1 Cup Sour Cream
1/2 Cup Vegetable Oil

Topping:

1/3 Cup Granulated Sugar
1½ Tsp. Ground cinnamon
¾ Cup Chopped Nuts

Directions:

Cake: In a large mixer bowl, combine cake mix, pudding mix, eggs, sour cream and oil. Beat on medium speed for 4 minutes.

Topping: Combine sugar and cinnamon until blended. Stir in nuts.

Assembly: Spread half of batter in a prepared 10 inch tube pan, greased and floured. Sprinkle half of topping mixture evenly over batter. Repeat with remaining batter and topping. Bake 50 to 55 minutes or until a cake tester inserted in center comes out clean. Cool 25 minutes in pan on a wire rack, then remove coffee cake from pan. Serve warm or cool.

Enjoy!!

Posted by: Tria_inAtlanta Posted on: 2/28/2007 11:42:39 AM
#R8797403
Posted by: candykisses_Oklahoma
Posted on: 2/4/2006 3:37:48 PM
#R7105748
Jane Durham’s Sour Cream Coffee Cake

½ cup softened butter or margarine
1 cup sugar
1 teaspoon vanilla extract
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream

Topping Mixture

¾ cups brown sugar
3 Tablespoons flour
2 teaspoons cinnamon
1 teaspoon vanilla
3 Tablespoons margarine, melted
½ cup chopped walnuts or pecans

In a small bowl combine the brown sugar, 3 Tablespoons flour, and cinnamon. Stir in the 3 Tablespoons of melted margarine, and then add the chopped nuts.

Cream together the butter, sugar and vanilla until light. Stir in the eggs, one at a time, and then beat until light and fluffy. Combine the dry ingredients, and add alternately with the sour cream to the creamed mixture. Beat well after each addition.

Pour ½ of the batter into a greased and floured 9x13 pan or a 10” tube pan. Sprinkle with ½ of the topping mixture. Spread the remaining batter over the top and sprinkle with the remaining topping mixture.

Bake in a preheated 350 degree often for 25-30 minutes or until the cake is lightly browned and tests done.

Foodguy likes to sprinkle with powder sugar

Posted by: Sassygrits___________Ohio Posted on: 2/28/2007 11:45:58 AM
#R8797420
Would it be this Breakfast Cake????

Posted by: ltlgranny Posted on: 11/10/2004 12:20:35 PM
#R4699820
KATHY'S CINNAMON BREAKFAST CAKE
16 Servings

Prep Time: 15 mins
Baking Time: 58-60 mins
Assembly Time: 3 mins

This rendition of the famous Sock-It-To-Me Cake, also in this chapter (pg 260), uses pudding mix. It is perfect for making ahead of time, when you've got guests coming to town for the weekend or when you're headed to the beach or mountains. The recipe was shared with me by a fine Nashville cook & caterer, Kathy Sellers.

vegetable oil spray, for misting pan
flour for dusting pan

FILLING & CAKE:
1/3 cup firmly packed light-brown sugar
2 tsps ground cinnamon
1/2 cup chopped pecans OR walnuts
1 (18.25 oz) pkg plain yellow cake mix
1 (3.4 oz) pkg vanilla instant pudding mix
3/4 cup vegetable oil, such as canola, corn, safflower, soybean or sunflower
3/4 cup water
4 large eggs
1 tsp pure vanilla extract

GLAZE:
1 cup confectioners' sugar, sifted
2 tblsps milk
1/2 tsp pure vanilla extract

1. Preheat oven to 350ºF. Place rack in center of oven. Lightly mist 12 cup bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour.

2. FILLING: In small bowl, place brown sugar & cinnamon; stir until well combined; set bowl aside.

3. Sprinkle pecans or walnuts in bottom of prepared pan. Set pan aside.

CONT

In large mixing bowl, place cake mix, pudding mix, oil, water, eggs & vanilla. With elec mixer on low speed, blend 1 min. Stop machine; scrape down sides of bowl with rubber spatula. Increase mixer speed to med; beat 2 mins more, scraping sides down again if needed. The batter should look thick & smooth. Pour 1/3 of the batter into prepared pan. Scatter 1/2 the filling evenly over batter. Pour another 1/3 of the batter evenly over filling. Scatter remaining filling over batter. Pour remaining batter evenly over top, smoothing it out with rubber spatula. Place pan in oven.

4. Bake cake 58-60 mins until golden brown & springs back when lightly pressed with your finger. Remove pan from oven; place on wire rack to cool 20 mins. Run a long, sharp knife around edge of cake; invert onto wire rack. Allow to cool completely, 30 mins more.

5. Meanwhile - Prepare glaze:

In small bowl, place confectioner's sugar, milk & vanilla; stir until smooth.

Place cooled cake on serving platter; spoon glaze over top so that it drizzles down sides & into center of cake. Slice; serve.

*Store this cake, covered in aluminum foil or under a glass cake dome, at room temp up to 1 week. Or freeze it, wrapped in foil, up to 6 months. Thaw cake overnight on counter before serving.

ENJOY & HAPPY BAKING!!!!!

This is from thatsmyhome.com
Sue

Spiced Brown Sugar Pecan Coffee Cake
For the spiced pecan crumb topping:

1/4 cup light brown sugar
1/4 cup granulated sugar
1/2 cup unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
2 cups (8 ounces) pecans, coarsely chopped

For the coffee cake:

4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk

1. Heat oven to 350 degrees. Line the bottom of an 8-inch springform pan or a 2-inch-deep removable-bottom tart pan with parchment paper. Butter the sides of the pan.

2. Prepare the crumb topping: Combine the sugars, flour and spices in a small bowl or food processor fitted with the metal blade. Work the butter into the flour with your fingers (or process if using the food processor) until mixture forms coarse crumbs (do not overprocess or it will turn to dough). Add the pecans; mix and set aside.

3. Make the coffee cake: In a bowl using a wooden spoon, or in a heavy-duty electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, beating until smooth.

4. In another bowl, combine the flour, baking powder, baking soda and salt; stir with a whisk to combine. In small batches, add the flour mixture to the butter mixture alternately with small amounts of the buttermilk. Beat hard or at high speed until batter is creamy, about 1 minute.

5. Scrape half of the batter into the prepared pan. Sprinkle evenly with half of the crumb topping. Spoon remaining batter on top and sprinkle with remaining topping.

6. Bake in the center of the oven until a wooden toothpick or a cake tester inserted in the center of the cake comes out clean, about 45 to 55 minutes (baking times vary depending on the type of pan used).

7. Remove cake from oven. Let cool in pan on a cooling rack. To serve, remove sides of pan and peel off parchment paper.

Makes 8 to 10 servings

- From "The Best Quick Breads,"

Posted by: gratefulservant_AZ Posted on: 1/27/2006 6:19:29 PM
#R7068044
Butter Pecan Crumb Cake (recipe from the 70’s adapted for current availability of items)
This is a delicious cake similar to a coffee cake.
Crumb Topping:
½ c. brown sugar
½ c. flour
½ t. cinnamon
¼ c. margarine
Batter:
4 eggs
3 oz. pkg. instant vanilla pudding mix
1 butter pecan cake mix
½ pint sour cream
1/3 c. cooking oil
½ t. maple extract
Combine brown sugar, flour, and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Set aside. Combine all remaining ingredients in large mixing bowl. Beat 4 minutes at medium speed. Put into greased 9 x 13 pan. Bake at 350 approximately
25 minutes. Top with crumb topping. Return to oven for about 15 minutes or until cake tests done. Cake originally called for yellow cake mix and butter pecan pudding mix. As far as I know, butter pecan pudding mix is no longer available (hence the changes).

This is a Bundt posted by bagelbaker_OH......

Brown Sugar Nut Cake
Charleston Cake Lady
makes 22 large slices

3 1/4 cups all-purpose flour
1/2 tsp baking powder
1 cup pecans, finely chopped
1 1/2 cups margarine or sweet butter,softened
2 cups firmly packed dark brown sugar
1 cup granulated sugar
5 large eggs
1 cup milk
1 tsp vanilla extract

Do not preheat the oven. Grease and flour a 12-cup tube pan.
Sift 3 cups of the flour and baking powder together. Set aside
In a small bowl, toss the nuts with the remaining 1/4 cup flour. Set aside.
In a large mixing bowl, combine the margarine and dark brown and granulated sugars and beat on low speed until creamy, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Alternately add the sifted dry ingredients and milk. Mix well. Beat in the vanilla. Gently fold in the floured nuts.
Pour the batter into the prepared pan and set the oven temperature to 325º. Bake for 1 hour and 25 minutes, or until a cake tester inserted in the middle of the cake comes out clean.

Just before you take the cake from the oven, in a microwavable bowl, put 1/2 stick butter, 1 cup brown sugar, 1/4 cup water and 3 TBS bourbon Whiskey. heat and mix up well, heat in microwave (or you can use a saucepan and use the stove) until just comes to a boil, then remove. While it is hot, take the cake from the oven. Loosen the sides of the cake but do not remove from the pan. Slowly pour the sauce all over the cake. Loosen the sides of the cake again with a butter knife to let it all seep down.

Cool cake IN the tube pan. When cooled, loosen and remove. The cake will have a crunchy sugar crust...a very tasty crunchy sugar crust!!


Sassygrits