Apple Pecan Spice Coffee Cake
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Ground cloves||1⁄4 Teaspoon|
|Powdered ginger||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Butter||4 Tablespoon, chilled and cut into 1/2 inch pieces|
|Chopped pecans||1 Cup (16 tbs)|
|Butter||12 Tablespoon, softened|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||3 Large (At Room Temperature)|
|Vanilla extract||2 Teaspoon|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Sour cream||1 Cup (16 tbs) (At Room Temperature)|
|Loosely packed grated tart apples/1 to 2 medium size apples||1 1⁄2 Cup (24 tbs)|
Heat the oven to 350 degrees.
Lightly butter and flour a 9 inch tube pan.
Stir together the brown sugar, flour, cinnamon, cloves, ginger and nutmeg.
With a pastry blender or 2 knives, cut the butter pieces into the sugar mixture until it resembles coarse meal.
Stir in the pecans.
Cream the butter and sugar together until light.
Add the eggs one at a time, beating well after each addition.
Beat in the vanilla.
In another bowl stir together the flour, baking powder, baking soda and salt.
First, add half the sour cream, then half the flour mixture into the butter mixture, beating just until combined.
Repeat the process with the rest of the sour cream, then the remaining flour mixture.
Stir in the apples.
Turn half the batter into the prepared pan and sprinkle the surface evenly with half the brown sugar pecan mixture.
Top with the remaining batter, smoothing its surface.
Sprinkle the rest of the brown sugar mixture over the top.
Bake for 85 to 95 minutes until a toothpick inserted into the center of the coffee cake comes out clean.
Remove the pan to a wire rack.
Cool for 20 minutes in the pan before removing the cake from the pan.
Cool completely on the rack.
This cake freezes well.