Cinnamon pecan coffee cake, deconstructed!

When I clerked for a judge on the Missouri Court of Appeals, I was often greeted in the morning by the smell of warm baked goods wafting through the library.  Our librarian, who hailed from the deep South, was an incredible baker.  When she graced us with one of her delectable treats, the pan was always scraped clean by 9 a.m.  Those who dallied, lost.

Since those days, I have adjusted the recipe slightly, and sometimes add apples or pears to the filling.  But it is still a recipe that never lasts through the morning.  Perhaps it’s because when baking, this coffee cake fills the house with wonderful scents.  Or maybe it’s because the combination of fat, sugar and cinnamon simply satisfies the belly. 

If time is short in the morning, try preparing this recipe the night before and popping it in the oven when you awake.  After you have showered, you not only have a delicious accompaniment to your coffee, but your house smells sooooo good!

Cinnamon pecan coffee cake

The cake:

2 c. sugar

2 c. flour

1 c. sour cream

½ c. butter

½ c. shortening

2 eggs

1 TB. vanilla

1 tsp. baking powder

¼ tsp. salt

Cream the butter and shortening, and add the eggs. Blend until smooth.  Add the other ingredients and mix well.  Place a sheet of parchment paper on the bottom of a 9” x 13” baking dish.  Lightly spray the sides of the baking dish with cooking spray.  Pour the cake mixture into the pan.  Carefully tap on a counter to eliminate air pockets.

The filling:

2 c. chopped pecans

1 c. brown sugar

½ c. butter

1 tsp. cinnamon

Optional:  1/2 c. peeled and finely chopped Granny Smith apples or pears

In a small bowl, blend all ingredients well.  Sprinkle on top of the cake batter, and swirl in using a knife.  Bake at 350 degrees for 50 minutes or until a toothpick comes out clean.

Cinnamon coffee cake, deconstructed

The cake:

2 c. sugar

>Health alert: If sugar is a dietary concern, it may be replaced with a sugar substitute, such as Stevia or Splenda. 

2 c. flour

>Health alert: If white flour is a dietary concern, if may be replaced with almond, or hazelnut flour, or any gluten-free variety of flour. 

>Ingredient alert: While whole wheat flour may also be used, it may be necessary to increase the amount of moisture used in the cake batter. 

1 c. sour cream 

>Fat alert:  Sour cream is high in fat.  Reduced or no-fat varieties are available.  In the alternative, any variety of light plain or vanilla yogurt, or Greek yogurt, may be used. 

 >Health alert:  Sour cream is a dairy product.  If dairy products are a dietary concern, a vegan sour cream substitute may be used.  

>Ingredient alert:  Check the labels of any reduced or fat-free substitution carefully.  “Light” may mean low in fat.  However, it often translates into high in sugar! 

½ c. butter

>Fat alert:  Butter is fat.  It may be replaced with a light butter or margarine.  In the alternative, the butter may be replaced with an equal amount of cooked white bean puree, or ¼ cup of applesauce. 

>Health alert:  Butter is a dairy product.  If dairy products are a dietary concern, margarine or vegetable oil may be used. 

>Ingredient alert:  Substituting the butter with another ingredient will change the flavor.  Adjustments may have to be made to the spices or flavorings used. 

½ c. shortening 

>Fat alert:  Shortening is fat.  It may be replaced with a light butter or margarine, or an equal amount of cooked white bean puree.  In the alternative, ¼ cup of applesauce may be used.  

>Ingredient alert:  If cooked bean puree is used, it may be necessary to thin it with water or milk.

2 eggs

>Health alert:  If whole eggs are a dietary concern, they may be replaced with four egg whites, or a comparable amount of egg substitute.  

>Ingredient alert:  The eggs in this recipe aid the cake batter in rising.  It may be necessary to add a pinch more baking powder. 

1 TB. vanilla

1 tsp. baking powder

¼ tsp. salt

(Follow the instructions above.)

The filling:

2 c. chopped pecans

>Fat alert:  Nuts are high in fat.  The amount of nuts used may be reduced or eliminated.  In the alternative, finely diced apples or pears may be used as a substitute.  

>Health alert:  If nuts present an allergy concern, they may be eliminated and/or replaced with finely diced apples or pears.

1 c. brown sugar

>Health alert:  If sugar is a dietary concern, a sugar substitute, such as Splenda brown sugar blend, may be used.

½ c. butter

>Fat alert:  Butter is fat.  If fat is a concern, the amount may be reduced, or replaced with a ¼ cup applesauce. >Health alert:  Butter is a dairy product.  If dairy products are a dietary concern, margarine or vegetable oil may be used.

1 tsp. cinnamon

Optional:  1/2 c. peeled and finely chopped Granny Smith apples

(Follow the instructions above.)