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 Coffee Cake with Glaze

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Note: To vary Pecan Coffee Cake with Caramel Glaze, try substituting chopped almonds or walnuts for the pecans.

Ingredients

*1 lb unsalted butter, softened

*1 lb confectioner’s/icing sugar

*2 c eggs (8 or so large)

*2 tsp vanilla extract/essence (more to taste)

*1 lb AP/plain flour (about 4 c), sifted with1/2 tsp freshly grated nutmeg and a pinch of salt

*1 c pecans, chopped roughly

*3 tbs unsalted butter

*3 tbs light brown or Demerara sugar

*3 tbs white sugar

*3 tbs  heavy (double) cream

Preparation:

• Oven at 350 F
  Butter the bottom of a 10-inch tube or Bundt pan.
• In a heavy fry pan, toast the pecans in melted butter until they are browned slightly. Leave to cool while preparing the cake batter.
• Cream the butter until fluffy and pale. Add the sugar slowly and beat (medium speed) until the sugar is dissolved, scraping down the bowl as needed. Reduce the mixer to slow speed and add in the eggs in small portions. When all the eggs have been incorporated, add the vanilla. The mixture should be pale and increased in volume.
• Reduce mixer speed to low and add in the flour/salt/spice mixture in portions. Scrape down the mixer bowl as needed. Stop the mixer and stir in the pecans by hand.
• Pour the mixture into the prepared tube pan. Bake at 350 F for an hour or so, until the cake is lightly browned and a toothpick inserted into the centre comes out clean. Allow to cool in the pan for a few minutes, then turn out the Pecan Coffee Cake onto a rack to finish cooling.
• To make the Caramel Glaze, mix the butter, sugars and cream in a small saucepan. Heat gently with stirring until the sugars are dissolved.
• Spoon the Caramel Glaze over the slightly warm Pecan Coffee Cake.

Enjoy this Pecan Coffee Cake with other teatime treats, such as scones, crumpets, shortbread or Battenburg cake.