PECAN COFFEE CAKE

May 16, 2020

 

Ingredients
2 cups gluten-free flour blend, plus more for dusting pan
1½ teaspoons baking powder
¼ teaspoon baking soda
1 cup Butter Olive Oil, plus more to oil pan
2 cups granulated sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
2 eggs
1 cup sour cream
1 cup pecans, toasted and chopped
¼ cup light brown sugar
2 teaspoons cinnamon
1 teaspoon Cinnamon-Pear Dark Balsamic Vinegar
Powdered sugar for dusting

 

Directions
Preheat oven to 350 degrees. Coat a 9-inch bundt pan with Butter Olive Oil and dust with flour; set aside. In a bowl, sift flour, baking powder, and baking soda together. Set aside. In the bowl of a stand mixer fitted with paddle attachment, beat Butter Olive Oil, sugar, salt, and vanilla. Add eggs one at a time, scraping the sides of the bowl and mixing well between each addition. Incorporate flour mixture and sour cream in alternating batches, beginning and ending with flour mixture. In another bowl, toss toasted pecans with brown sugar, Cinnamon-Pear Dark Balsamic Vinegar and cinnamon. Pour half the batter into bundt pan, then sprinkle with pecan mixture. Top with remaining batter. Bake until a cake tester inserted into cake comes out clean, about 50 minutes. Allow to cool, then invert to remove from pan and dust the top with powdered sugar.

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