jennaecancook (jennaecancook) wrote,
jennaecancook
jennaecancook

Pecan Orange Coffee Cake

This was in a magazine, but I don't recall which. I found it in June, 2005. The recipe states that it is from the Stonyfield Farm Yogurt Cookbook by Meg Cadoux Hirshberg. I also took this to our Christmas Eve brunch.

Pecan Orange Coffee Cake

2/3 c. butter, at room temperature
1 c. sugar
2 eggs
1 c. low-fat plain yogurt
(I couldn't find plain at the store for some reason - unless I wanted to get the huge container of it, so I just used a lemon yogurt.)
1 tsp. grated orange zest
1 tsp. vanilla
1/2 tsp. cinnamon
1 c. whole-wheat flour
1 c. unbleached all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. chopped pecans
1/2 c. confectioners' sugar
Juice of 1 orange
Mandarin orange segments, peeled
(I used 2 clementines.)

Preheat the oven to 350'. Grease a 10-in. Bundt pan. In a large bowl, cream the butter with 3/4 c. of the sugar. Beat in the eggs. Add the yogurt, orange zest, and vanilla. Stir to combine. In a separate small bowl, combine the cinnamon with the remaining 1/4 c. sugar. Set aside. In a third bowl, whisk together the flours, baking powder, soda and salt. Add to the creamed mixture and stir to combine.

Pour half the batter into the Bundt pan. Sprinkle with half the pecans and half the cinnamon-sugar mix. Add the rest of the batter. Top with the remaining nuts and cinnamon-sugar. Bake the coffee cake for 40-50 min., until an inserted toothpick comes out clean. Cool the cake in the pan on a wire rack for 10 min., and then remove it from the pan. While the cake is still warm, combine the confectioners' sugar and orange juice for the glaze. Drizzle it over the top of the cake. Top with fresh mandarin oranges, if desired. Serve warm or at room temperature.

Serves 16.
Tags: breakfast, brunch, cakes
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