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Category: Decadent Indulgences
Prep Time: Cook Time: Total Time:
1 recipe Pecan Streusel (see recipe below)
4 eggs
6 tablespoons butter, softened
1-1/2 cups chopped pecans
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 8-ounce package cream cheese, softened
1-1/2 cups sugar
2 teaspoons vanilla
Prepare Pecan Streusel. Preheat oven to 325 degree F. Let eggs stand at room
temperature for 30 minutes. Generously butter the inside of a 10-inch tube pan
or 10-inch fluted tube pan using as much of the 6 tablespoons butter as
possible. Coat the inside of the pan with the pecans, pressing the nuts into the
butter as necessary; set aside.
In a medium bowl combine the flour, baking powder, and salt; set aside.
In a large mixing bowl beat the 3/4 cup butter and cream cheese with an electric
mixer on medium to high speed for 30 seconds. Add the sugar and vanilla and beat
4 to 5 minutes until light and fluffy.
Add eggs, one at a time, beating for 10 to 20 seconds after each addition and
scraping bowl down well. Beat in flour mixture, one-third at a time, until just
combined.
Spoon one-third to one-half of the batter into the prepared pan, spreading
evenly. Sprinkle with half of the Pecan Streusel, spreading evenly. Spoon the
remaining batter over the Pecan Streusel, spreading evenly. Sprinkle evenly with
remaining Streusel.
Bake in preheated oven for 65 to 70 minutes or until cake pulls away from sides
of pan and top springs back when lightly touched and/or a wooden toothpick
inserted near the center comes out clean.
Cool in pan on a wire rack for 15 to 20 minutes. Remove from pan. Turn upright
and cool completely on rack.
Makes 12 servings.
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Category: Decadent Indulgences
Prep Time: Cook Time: Total Time:
1 recipe Pecan Streusel (see recipe below)
4 eggs
6 tablespoons butter, softened
1-1/2 cups chopped pecans
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 8-ounce package cream cheese, softened
1-1/2 cups sugar
2 teaspoons vanilla
Prepare Pecan Streusel. Preheat oven to 325 degree F. Let eggs stand at room
temperature for 30 minutes. Generously butter the inside of a 10-inch tube pan
or 10-inch fluted tube pan using as much of the 6 tablespoons butter as
possible. Coat the inside of the pan with the pecans, pressing the nuts into the
butter as necessary; set aside.
In a medium bowl combine the flour, baking powder, and salt; set aside.
In a large mixing bowl beat the 3/4 cup butter and cream cheese with an electric
mixer on medium to high speed for 30 seconds. Add the sugar and vanilla and beat
4 to 5 minutes until light and fluffy.
Add eggs, one at a time, beating for 10 to 20 seconds after each addition and
scraping bowl down well. Beat in flour mixture, one-third at a time, until just
combined.
Spoon one-third to one-half of the batter into the prepared pan, spreading
evenly. Sprinkle with half of the Pecan Streusel, spreading evenly. Spoon the
remaining batter over the Pecan Streusel, spreading evenly. Sprinkle evenly with
remaining Streusel.
Bake in preheated oven for 65 to 70 minutes or until cake pulls away from sides
of pan and top springs back when lightly touched and/or a wooden toothpick
inserted near the center comes out clean.
Cool in pan on a wire rack for 15 to 20 minutes. Remove from pan. Turn upright
and cool completely on rack.
Makes 12 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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