lounge

Archives

Caramel Pecan Coffee Cake

July 31, 2014 by braytonbb

I was thinking about saving this Caramel Pecan Coffee Cake recipe and posting it this Autumn since it is one of those decadent, rich and just plain melt in your mouth types of desserts or a side of deliciousness that I serve for with a breakfast entree. However, I have had so many people ask for the recipe, that I did not want to hold off.

Caramel Pecan Coffee CakeCaramel Pecan Coffee Cake – Serves 10 generously

1 1/2 C butter softened, 2 C brown sugar, 1 C sugar, 5 eggs, 3 C flour, 1 tsp. baking powder, 1 C half and half, 1 8oz bag of toffee chips and 1 C crushed pecans.

Caramel sauce – 14oz condensed milk, 1 C brown sugar, 2 TB butter and 1/2 tsp. vanilla

Preheat oven to 325 degrees. Spray an 11×7 or 13×9 (my preference)  casserole dish.

In a large mixing bowl (preferably a stand alone with paddle), beat butter until creamy. Add sugars and beat until fluffy. Add eggs.

In a separate bowl combine flour, baking powder and salt.  Alternate flour mixture with half and half as it helps to blend better. Once combined, stir in toffee bits and pecans. Pour batter into your pan and bake 60-75 minutes or until done. You may want to cover cake towards the end so it does not burn.

Caramel Sauce directions -

Combine condensed milk and brown sugar in a saucepan. Bring to boil, whisking constantly so it does not burn. Reduce heat to low and simmer for 5 minutes, whisking frequently. Remove from heat and add butter and vanilla. Stir until combined. Immediately drizzle caramel sauce over cake.

Once cooled, run a knife around the edges and flip upside down onto wax paper. Spoon glaze over the top. The glaze will thicken as it cools.

Peach Cobbler Coffee Cake

November 7, 2013 by braytonbb

This recipe I pulled off of Pinterest the other day because the title intrigued me. It is kind of a cross between a peach streusel pie and a coffee cake which I served for breakfast. I think you could get away with either one. Serve for dessert and if there are any leftovers, have it with your coffee, tea or juice in the morning. I think I will be serving this coffee cake this year for  the morning of Thanksgiving.

Peach Cobble Coffee Cake

 

Peach Cobbler Coffee Cake – Serves 8

1 C butter, softened, 1 C sugar, 2 eggs, 3 tsp. vanilla, 3 C flour, 1 tsp. baking powder, 1 tsp. baking soda, 1/2 tsp. salt, 1 1/4 C sour cream, and 1 Can peach pie filling.

Topping- 1 C brown sugar, 1 c flour, 1/2 C quick oats, 1/4 tsp. cinnamon, and 1/2 C cold butter, cubed

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, followed by vanilla. Combine flour, baking powder, baking soda and salt. Add to cream mixture alternately with sour cream. Beat until combined.

Pour half of the batter into a greased pie pan. Spread Pie filling over batter and then add more batter over peaches.

Peach cobbler Coffee Cake sliceFor your topping, combine brown sugar, flour, oats and cinnamon. Cut in butter until crumbly. Sprinkle over batter.

Bake 350 degrees for 70 minutes. Cool completely.

I served this with Oshkosh’s local Becks fresh bacon and breakfast lasagna ( guest favorite)  that was a posted in a previous recipe. 

»