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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pecan Frangipane Coffee Cake Recipe

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This recipe for Pecan Frangipane Coffee Cake is from Annypanny's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pecan Streusel Filling:
1 cup toasted pecans- process in food processor til med fine
3/4 cup light brown sugar
1 3/4 cup flour
1 1/2 sticks butter room temp - cut in cubes
mix with fingers, cover and chill

Pecan Frangipane:
1/2 cup sugar
2/3 cup toasted pecans - process sugar and pecans til fine in food processor then add:
3/4 tsp salt
1/2 tsp vanilla
6 T butter - room temp cut in cubes
1 egg
1 Tblsp bourbon
2 Tblsp flour
process all in food processor, cover and chill while prepping cake

Cake:
2 cups flour
1 tsp b Powder
1/2 tsp b soda
pinch salt
(whisk dry ingredients together and set aside)

1 cup sugar
1 stick butter
1 tsp vanilla
2 eggs - room temperature

1 cup sour cream
Directions:
Directions:
Preheat oven to 350, Use an angel food cake pan (very important as topping is too heavy to use a bundt pan and it will fall off in a big mess!).
Put butter and sugar in mixer and mix until creamed. Add vanilla, eggs, one at a time, cream eggs each one minute.

Turn mixer on low, Alternate adding flour mixture and sour cream.

Prep Angel food cake pan with melted butter, brush it on heavily. Put cake batter in and smooth it flat. Add topping in 4 waves - 1/2 streusel, 1/2 frangipane, 1/2 streusel, 1/2 frangipane

Bake 1 hour.
Personal Notes:
Personal Notes:
very important all ingredients at room temperature

 

 

 

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