For the cake you’ll need:
Dry ingredients:
2 1/4 cups all purpose flour
1 cup granulated sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Wet ingredients:
1 cup buttermilk
1/2 cup [1 stick] butter, softened
2 large eggs
2 Tbsp orange zest
1 tsp pure vanilla extract
1 tsp orange extract
For the filling and topping:
1 cup chopped pecans, lightly toasted
1 cup light brown sugar
4 Tbsp cold butter, cubed
1/2 cup all purpose flour
1 1/2 Tbsp ground cinnamon
1 Tbsp orange zest
Directions:
Preheat the oven to 350°F. Spray a 10 inch round spring form pan with a baking spray or you can coat it with butter and flour. [If you don’t have a spring form pan, an 8×8 square baking dish will work] Spread the pecans in a single layer on a baking sheet. Toast the pecans for 6-7 minutes then set aside to cool. In a medium size mixing bowl, sift together 2 1/4 cups of flour, 1 1/2 teaspoons of baking powder, 1 teaspoon of baking soda and 1/2 teaspoon of salt. I usually do this with a whisk, and for this cake, it works perfectly.
In a small bowl, mix together 1 cup of brown sugar, 1/2 cup of flour and 1 1/2 tablespoons of ground cinnamon. Using a pastry blender or food processor, cut in 1/2 stick of cold butter until the mixture appears crumbly. Stir in 1 tablespoon of orange zest and 1 cup of toasted pecans.
In the mixing bowl of a stand mixer, cream together 1/2 cup of softened butter and 1 cup of granulated sugar until combined. Next, add the orange and vanilla extracts, and the eggs one at a time. Whip together until the mixture is a pale yellow. [about 3 minutes] Whip in 2 tablespoons of orange zest. I love the bright flavor the orange zest gives to this cake! Add the buttermilk and dry ingredients, alternately, beginning and ending with the buttermilk. Beat together until fully combined, about 3 minutes. Stop and scrape the bowl as needed so that all of the ingredients will fully incorporate.
Spread half of the batter into the bottom of the prepared pan, and sprinkle one half of the brown sugar crumb filling over the batter. The batter layer may look thin, but, it will expand while baking.
Repeat with the remaining batter and crumb filling. I find it’s easier to smooth the batter with an off set spatula, if you have one handy.
Place into the preheated oven and bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean. Cool in the pan for 20 minutes, then remove the ring from the spring form pan. Serve warm or at room temperature. Yield: 8-10 pieces
Orange Cinnamon Pecan Filled Coffee Cake
Ingredients
- Dry ingredients:
- 2 1/4 cups all purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- Wet ingredients:
- 1 cup buttermilk
- 1/2 cup [1 stick] butter softened
- 2 large eggs
- 2 Tbsp orange zest
- 1 tsp pure vanilla extract
- 1 tsp orange extract
- For the filling/topping:
- 1 cup chopped pecans lightly toasted
- 1 cup light brown sugar
- 4 Tbsp cold butter cubed
- 1/2 cup all purpose flour
- 1 1/2 Tbsp ground cinnamon
- 1 Tbsp orange zest
Instructions
- Preheat the oven to 350°F. Spray a 10-inch round spring form pan with a baking spray or butter and flour. [If you don't have a spring form pan, an 8 x 8 square baking dish will work] Spread the pecans in a single layer on a baking sheet. Toast the pecans for 6-7 minutes then set aside to cool.
- In a medium size mixing bowl, sift together 2 1/4 cups of flour, 1 1/2 teaspoons of baking powder, 1 teaspoon of baking soda and 1/2 teaspoon of salt.
- In a small bowl, mix together 1 cup of brown sugar, 1/2 cup of flour and 1 1/2 tablespoons of ground cinnamon. Using a pastry blender or food processor, cut in 1/2 stick of cold butter until the mixture appears crumbly. By hand stir in 1 tbsp of orange zest and 1 cup of toasted pecans.
- In the mixing bowl of a stand mixer, cream together 1/2 cup of softened butter and 1 cup of granulated sugar until combined.
- Add the orange and vanilla extracts, and the eggs one at a time. Whip together until the mixture is a pale yellow. [about 3 minutes]
- Whip in 2 tablespoons of orange zest.
- Add the buttermilk and dry ingredients, alternately, beginning and ending with the buttermilk. Beat together until fully combined, about 3 minutes. Stop and scrape the bowl as needed so that all of the ingredients will fully incorporate.
- Spread half of the batter into the bottom of the prepared pan, and sprinkle one half of the brown sugar crumb filling over the batter. The batter layer may look thin, but, it will expand while baking.
- Repeat with the remaining batter and crumb filling. Smooth the batter with an off set spatula,
- Bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean.
- Cool in the pan for 20 minutes, then remove the ring from the spring form pan.
- Serve warm or at room temperature.
Melissa
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