In German We Say “Kaffe and Kuchen”!

Coffee and cake, they’re just made for one another.  We’d like to share this recipe that has become a true favorite of ours.  It’s not too sweet but its rich in flavor and texture.  The pecan streusel filling is a perfect accent to the tender simple cake.

You will need a Bundt Pan for this recipe.

TwoFoodNuts Cinnamon Pecan Coffee Cake:

For the Pecan Streusel Filling:

• 3/4 cup packed brown sugar
• 1/4 cup butter cut into small chunks and chilled
• 1/3 cup all purpose flour
• 1 tsp ground cinnamon
• 1 cup chopped pecans

Place everything into a large bowl and with your fingers crush the chunks of butter into the flour and sugar until you have a crumbly mixture. Set aside.

Preheat the oven to 350F

For the Cake:

• 3 cups of all purpose flour
• 1 and 1/2 Tbsp baking powder
• 1  and 3/4 cup brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 3/4 cup melted butter
• 3 large eggs
• 1 and 1/4 cup sour cream or plain yogurt
• 1  cup apple sauce

Place dry ingredients into a bowl, make a well and add all the wet ingredients, stir to incorporate everything without mixing too much.  Spray a Bundt pan with a baking spray and add half the batter. this batter is quite stiff so you may need to smooth it by using the back of a spoon that is dipped in cold water. Now add the pecan streusel filling. Top with the remaining batter then finish with the pecan streusel.

This cake bakes for about one hour depending on your oven. Use a wooden skewer to test at the one hour mark. If the cake is very brown but still a bit wet inside you can turn off the oven and leave the cake in it to cool for another half hour. This will keep it from over browning.

Light Icing:

• 2 Tbsp soft butter
• 1/and 1/2 cup icing sugar
• 1-2 Tbsp warm water

Blend everything in a small bowl using the back of a spoon. Drizzle over the cooled cake. Put the coffee on!

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