Oh, hey, this recipe is lacking butter! I thought that was weird and maybe it was simply forgotten in the transfer to the internet? Happens. I tried to track the recipe back to an original site to no avail. Shrugged my shoulders and thought I would try it as listed before I changed it…didn’t have to! It came out perfectly! One little change that I made and will do again next time was to include a streusel topping…except it ended up on the bottom. Yes, I knew it would be on the bottom! I thought it would add some nice texture and I was right. Next time though I will put half the batter in the pan, some streusel mix then the rest of the batter and finishing off with streusel mix. 1 cup Brown Sugar Preheat oven to 350F. Drizzle with Brown Sugar Drizzle:<\/span><\/strong> Yield: 12- 18 slices<\/p>\n Streusel Topping: Autumn, glorious Autumn! I am so thankful we have four distinct Seasons. I have to say that Autumn is one of my favourite Seasons! I love the colours, I love the crunch of leaves underfoot, I love the crisp early mornings, I love the sun on a cold day but above all, I love my … Continue reading Pecan Apple Coffee Cake<\/span> ![\"Pecan](\"http:\/\/aysontespli.ca\/wp-content\/uploads\/Pecan-Apple-Bread.jpg\")
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\n1 cup Sour Cream
\n2 Eggs
\n2 teaspoons Vanilla
\n2 cups Flour
\n2 teaspoon Baking Powder
\n1\/2 teaspoon Baking Soda
\n1 teaspoon Epicure Apple Pie Spice
\nor 1 teaspoon Cinnamon and 1\/4 teaspoon each: ground Cloves, Nutmeg and Ginger
\n1\/2 teaspoon Salt
\n1 1\/2 cup peeled and chopped Granny Smith Apples
\n1 cup Pecans, chopped
\nDrizzle<\/strong><\/span>
\n1\/4 cup Brown Sugar
\n1\/4 cup Butter<\/p>\n
\nLightly spray a bundt pan with vegetable oil and swirl about 1\/4 cup of flour around the greased pan; tap out excess flour.
\nPeel and chop apples; set aside.
\nCombine brown sugar, sour cream, eggs and vanilla in a large mixing bowl; beat on low speed until well blended.
\nAdd flour, baking powder, baking soda, Apple Pie Spice, salt; stir well.
\nFold in apples and 3\/4 of the pecans.
\nTurn batter out into prepared bundt pan.
\nor Spoon half the batter into prepared pan, sprinkle with half the streusel, spoon in remaining \u00a0 \u00a0batter then top with remaining streusel.
\nBake in preheated 350F. oven for 35 – 40 minutes or until pick inserted in centre comes out clean.
\nRemove from oven, run a small metal spatula around to loosen edges then cool, in pan, on wire rack for 20 minutes.
\nTurn out onto wire rack to cool completely.<\/p>\n
\nIn a small saucepan, over medium heat combine brown sugar and butter.
\nStirring constantly, bring to a boil, reduce heat to low and allow to simmer for a minute or until it thickens.
\nRemove from heat and drizzle over cooled coffee cake.<\/p>\n
\n<\/strong><\/span>1\/2 cup Brown Sugar
\n1\/4 cup Flour
\n1\/4 cup Butter, cubed
\nCombine brown sugar and flour together in a small mixing bowl.
\nCut butter in with a pastry blender or simply rub butter in with hands, until mixture resembles coarse crumbs.<\/p>\n","protected":false},"excerpt":{"rendered":"