This coffee cake is finished with a sweet coffee glaze.

Source: Better Homes and Gardens
Advertisement

Pecan Browned Butter Coffee Cake

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, melt butter over medium heat. Reduce heat to medium-low. Continue to cook, without stirring, for 5 to 6 minutes or until butter becomes brown and fragrant. Remove from heat; cool slightly. Transfer to a bowl. Cover and chill for 2 hours or freeze for 30 minutes or until firm.

    Advertisement
Instructions Checklist
  • Preheat oven to 325 degrees F. Grease and flour a 10-inch fluted tube pan; set aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • For filling, in a bowl, combine 3/4 cup of the pecans, 1/2 cup of the brown sugar, and the 2 teaspoons flour. Add 3 tablespoons of the browned butter and work in with fingers or a fork until mixture is crumbly; set aside. In another bowl, stir together the 3 cups flour, the baking powder, baking soda, and salt; set aside.

Instructions Checklist
  • In a mixing bowl, beat remaining browned butter with an electric mixer on medium to high speed for 30 seconds. Add remaining 1- 1/2 cups brown sugar; beat until combined, scraping bowl occasionally. Add eggs one at a time, beating after each addition until combined. Stir in vanilla. Alternately add flour mixture and yogurt to butter mixture, beating on low speed after each addition just until combined. Stir in the remaining 1-1/4 cups pecans. Spoon half of the batter into prepared pan, spreading evenly. Sprinkle evenly with filling. Spoon remaining batter over filling, spreading to cover.

Instructions Checklist
Instructions Checklist
  • Bake about 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Drizzle with Coffee Icing.


Coffee Icing

Ingredients

Ingredient Checklist

Directions

Coffee Icing:
  • In a bowl, stir together 4 teaspoons milk and instant coffee crystals until dissolved. Stir in powdered sugar and enough additional milk (1 to 2 teaspoons) to make a drizzling consistency.

    Advertisement

Reviews (1)

8 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 2
Rating: Unrated
11/12/2014
The cooking time was too long - mine turned out dry. The flavor was meh. I really thought the browned butter was a good touch though.