Coffee Cake Pound Cake Southern Living Recipes

COFFEE CAKE POUND CAKE - SOUTHERN LIVING

Steps:

• 1. Prepare Pecan Streusel: Combine 1st 3 ingredients in a bowl. Cut in butter with pastry blender or fork until mixture resembles small peas. Stir in 3/4 cup pecans - set aside
• 2. Prepare Pound Cake: Preheat oven to 350 degrees. ** Bake 1 cup of pecans in a single layer in a shallow pan 5 - 7 minutes or until lightly toasted and fragrant, stirring half-way through . Remove and reduce oven temp to 325. Cool pecans 20 minutes (these will be combined in step 5 with sugar and additional cinnamon)
• 3. Beat butter at med speed with heavy duty electric stand mixture until creamy. Gradually add granulated sugar beating until light and fluffy. Add eggs 1 at a time until just blended after each addition
• 4. Stir together flour and baking soda. Add to mixture alternately with sour cream beginning and ending with flour mixture. Beat at low speed until just blended after each addition. Stir in vanilla
• 5. Pour half of batter into a greased and floured 10 inch (12 cup) tube pan *** Combine TOASTED pecans, brown sugar and cinnamon and sprinkle over batter. Spoon remaining batter over pecan mixture and sprinkle with pecan streusel
• 6. Bake 325 for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick instered in the enter comes out clean. Cool in pan on wire rack 10-15 minutes. Remove from pan to wire rack and cool completely (at least an hour)
• 7. *** I used a Bundt pan - watch closely ** I did not do this - I used part of the streusel

PUMPKIN POUND CAKE

Steps:

• Prepare the Cake: Preheat oven to 325°F. Coat a 12-cup Bundt pan with baking spray. Whisk together flour, baking powder, pumpkin pie spice, and salt in a medium bowl.
• Beat together butter and brown sugar with a stand mixer fitted with a paddle attachment on medium-high speed until pale and fluffy, about 2 to 3 minutes. Reduce mixer speed to medium-low and add eggs, one at a time, beating until just combined after each addition; add vanilla and continue beating until just combined, about 15 seconds. Reduce mixer speed to low, and gradually add flour mixture alternately with pumpkin and sour cream, beginning and ending with flour mixture, beating until just combined after each addition. Spoon batter into prepared pan, and spread into an even layer.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 to 60 minutes. Let cool in Bundt pan on wire rack, 15 minutes. Loosen sides of cake gently with an offset spatula. Invert cake onto wire rack, and let cool completely, about 1 hour, 30 minutes.
• Prepare the Glaze: Heat butter, maple syrup, and cream in a small saucepan over medium-low, stirring occasionally, until butter is melted. Remove from heat. Add powdered sugar to butter mixture and whisk until smooth, about 15 seconds. Let glaze cool at room temperature for 15 minutes. Pour cooled glaze over cake, and sprinkle with pecans. Let stand at room temperature until glaze is set, about 15 minutes, before serving.