This is the one cake to have on hand -- and present as a gift -- for the holidays, because its tender crumb, ribbon of cinnamon and sugary pecan topping have universal appeal.
Be sure to bake it in a tube-style pan that has a removable bottom; a Bundt won't work well here.
Make Ahead: The cake can be wrapped in plastic wrap or stored under a dome at room temperature for up to 4 days. Or wrap the cake in plastic wrap and foil, and freeze for up to 1 month.
SERVINGS:
Tested size: 12-16 servings
INGREDIENTS
- FOR THE FILLING
- 2 tablespoons unsalted butter, melted
- 3/4 cup (5 1/4 ounces) packed dark brown sugar
- 2 teaspoons ground cinnamon
- FOR THE TOPPING
- 1/3 cup (2 1/2 ounces) packed dark brown sugar
- 1/4 cup (1 3/4 ounces) granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup (3 1/2 ounces) pecans or walnuts, toasted and chopped (see NOTE)
- FOR THE CAKE
- 8 tablespoons (1 stick) good-quality unsalted butter, plus more for the pan
- 2 cups (8 1/2 ounces) flour, plus more for the pan
- 1 cup (7 ounces) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (8 ounces) sour cream
DIRECTIONS
For the filling: Stir together the melted butter, brown sugar and cinnamon in a medium bowl.
For the topping: Stir together the brown and granulated sugars, the cinnamon and the toasted, chopped nuts in a separate bowl.
For the cake: Preheat the oven to 325 degrees. Use the removable bottom of the pan as a template to cut a parchment round with a hole in the center (corresponding with the pan's tube center). Generously grease the pan with butter, and then coat it well with flour, shaking out any excess. Place the parchment in the bottom of the pan, then butter and flour the parchment.
Combine the 8 tablespoons of butter and the granulated sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for several minutes, until light and fluffy. Stop to scrape down the bowl. (You can also mix the cake batter by hand using a sturdy wooden spoon.)
On medium speed, add the eggs one at a time, beating to incorporate after each addition. Add the vanilla extract, beating just until well blended. Stop to scrape down the bowl.
Whisk together the 2 cups of flour, the baking soda, baking powder and salt in a bowl. On low speed, add half that mixture to the mixer bowl, then the sour cream, then the remaining flour mixture. Beat on low speed just until no streaks of flour remain.
Add half the batter to the pan, using a large spoon to gently dollop it around the bottom, then use an offset spatula to gently spread it evenly. Scatter the filling over the batter. Spoon the remaining batter in big dollops over the filling (they don't have to be spread and will come together fine in the oven), then distribute the topping.
Bake (middle rack) for 55 minutes or until a tester inserted into the thickest part of the cake comes out clean. Cool completely before releasing the cake from its pan.
To remove the cake, run a table knife around the inside of the pan and around the tube center of the pan. Lift the center out so the cake is still on the removable bottom. Carefully work your fingers and/or a cake lifter under the bottom of the parchment paper, then either lift the cake over the tube center or let the removable bottom fall away as you transfer the cake to a plate, removing the parchment if you can.
NOTE: Toast the pecans or walnuts in a dry skillet over medium heat for a few minutes, shaking the pan to avoid scorching, until the nuts are fragrant and lightly browned. Cool completely before using.
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