For the 2018 B.L.U’s B.Y.O.R project, The Early Bird Cafe team selected Gloria’s coffee cake as one of the five menu items to serve guests at the pop-up. Gloria so graciously shared the recipe for us to make at home.
Ingredients
Makes one 10-inch Cake, 16 to 20 servings
1 1/2 cups sour cream
1 teaspon baking soda
Nut Mixture
1 1/4 cups toasted pecans
3 tablespoons granulated sugar
2 tablespoons dark brown sugar
1/2 teaspoon ground cinnamon
Batter
3 cups sifted all-purpose flour, spooned in and leveled
2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly firm
1 3/4 cups superfine sugar
3 large eggs
1 teaspoon pure vanilla extract
At a Glance
Pan: 10- inch bundt cake pan
Pan Prep: Butter generously/line with parchment/butter
Oven Temp: 350F
Baking Time: 1 hour, 10 to 15 minutes
How To:
1. In a small bowl, stir together the sour cream and baking soda. Let stand at room temperature for 1 hour.
2. Position the rack in the lower third of the oven. Heat the oven to 350F. Prepare the bundt pan with butter or parchment. Set aside.
Make the nut mixture
3. Place the pecans, granulated and dark brown sugars, and cinnamon in the bowl of a food processor fitted with the steel blade. Pulse 5 to 6 times, or until the nuts are medium chopped. Set aside.
Make the batter
4. In a large bowl, thoroughly whisk together the flour, baking powder, and salt. Set aside.
5. Cut the butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth and lightened in color, about 2 minutes. Add the superfine sugar, 1 to 2 tablespoons at a time, taking 6 to 8 minutes. Add the eggs, one at a time, beating for 1 minute after each addition, scraping down the side of the bowl as needed. Blend in the vanilla.
6. Reduce the mixer speed to low. Add the flour mixture alternately with the sour cream, dividing the flour into four parts and the sour cream into three parts. Begin and end with the flour, mixing until just blended after each addition. Scrape down the side of the bowl again.
7. Spoon two-thirds of the batter into the prepared pan. Sprinkle one-half of the nut mixture evenly over the batter. Cover the mixture with the remaining batter, distributing it evenly over the nuts. Smooth the batter with the back of a large soupspoon or a small offset spatula, spreading it to the side of the pan first, before spreading it toward the center. (To prevent the nut mixture from being disturbed, do not pick up the spoon as the batter is spread). Sprinkle with the remaining nut mixture, pressing it gently into the batter with a clean soupspoon.
Finish the cake
8. Bake for 1 hour and 10 to 15 minutes. The cake is done when the top is golden brown and springy to the touch and a wooden skewer or toothpick inserted deeply in the center comes out clean.
9. Remove the cake from the oven and let stand on a cooling rack for 25 to 30 minutes. Holding the tube, lift the cake from the outer ring and place it on the cooling rack. Let stand for another 20 to 30 minutes. To remove the cake from the tube section, cut a 2-inch hole in the center of a 12-inch piece of aluminum foil and place it directly on top of the cake, cupping the foil around the side to hold the topping in place. Cover the cooling rack, invert the cake, and carefully lift off the tube section and the parchment paper. Cover with another rack, and invert again. Remove the aluminum foil and cool right side up.
Storage
Store under a glass cake dome or tightly covered with plastic wrap for up to 5 days. This cake may be frozen.