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Apple and Pecan Coffee Cake with Browned Butter Glaze
Course:
Dessert
Cuisine:
American
Author:
Neha Mathur
Print Recipe
Ingredients
Unsalted butter-1 cup
Sugar-1 cup
Vanilla extract-1 tsp
Eggs-3
large
All purpose flour-3 cups
Baking powder-3 tsp
Baking soda-34 tsp
Milk-1 and 14 cups
Apples- 500 gms
peeled, cored and cut into 12 inch dice
Pecans-34 cups
toasted and chopped, you can use walnuts in place of pecans
Sugar-12 cup
Cinnamon powder-1 tsp
Cocoa powder-3 tsp
For the glaze
Unsalted butter-12 cup
Confectioner's sugar-1 cup
Milk-14 cup
Instructions
Pre heat the oven to 180 degrees C
Grease and flour a 11 cup bundt pan
In a bowl, sift together all purpose flour, baking soda and baking powder
In another bowl, mix pecans, cinnamon powder, cocoa powder and 12 cup sugar
Cream the sugar and butter till light and fluffy ( I used my hand blender for 3-4 minutes )
Add eggs one at a time and whisk till combined
Whisk in the vanilla extract
Add 13 rd of the flour and mix till combined
Add 13 rd of the milk and whisk till combined
Repeat with the remaining flour and milk
Spoon 14 th of the batter in the pan
Spread half of the apples on top
Spread another 14th of the batter on top
Scatter the walnut mixture over the batter
Spread another 14th of the batter
Spread the remaining apples and cover with the remaining batter
Insert a long skewer in the cake and make swirls
Bake the cake for 60-65 minutes or till a long skewer come out clean
Cool in the pan for 5 minutes
Remove from the pan and cool on a cooling rack
For the glaze
Melt butter in a heavy bottom pan and heat till it turns brown and gives out a nutty scent
Cool the butter
Strain it through a strainer
Add confectioner's sugar and milk and mix
If the glaze is too thick, add more milk and if it is too thin add some sugar
Pour over the cake once it had cooled