Cinnamon Pecan Coffee Cake

Remember my few posts back regarding the pecan that I reserved for my Hummingbird Cake?

Well, one evening I was hungry. And craving. For cakes. Hungry and craving doesn't goes along that well, because you simply lost some brain cells to control your rationality.

It was raining. And that made me even more hungrier. So I took out some butter and 30 minutes later I already whipping up some batter for a cake. To my surprised it only took less than 45 minutes from preparation to cleaning. While waiting for the butter, I chopped the pecans, measured everything and once the butter has warm a bit to room temperature, I just mix everything, in ease.

This cake definitely became one of my favourite coffee cake. Remember this? This cake was even better! The cake was super soft and to my surprise even with the odd combination of chocolate chips and cinnamon, it does tasted that goooooooooood!

Eat it when it is till warm. You will fell in love with it instantly. But mom told me the nuts were a bit sweet but I thought it was still ok because I reduce the sugar by 1/2 cup.

Cinnamon Pecan Coffee Cake

Adapted from Atendercrumb

For the cake:

3 cups flour

1 tbsp baking powder

1 tsp salt

1 tsp vanilla essence

1 cup milk

1 cup butter

1 cup sugar

2 eggs

For the cinnamon chocolate chips filling:

1 cup light brown sugar

3 tbsp flour

3 tbsp cinnamon powder

1 1/2 cup chopped pecans

1 cup chocolate chips

3/4 cup melted butter

1. Heat oven to 170 degrees celcius.
2. In a medium bowl, stir the light brown sugar, flour and cinnamon powder with a fork. Toss pecans and chocolate chips in another bowl and add in to the flour mixture. Set aside.
3. Sift together flour, baking powder and salt in a bowl. Stir the milk with vanilla essence in a small jug. Beat together butter and sugar in another large bowl on a high speed until white and fluffy. Add in the eggs, one at a time until incorporated about 2 minutes.
4. Add 1/3 of the flour to the butter mixture and fold it using a spatula. Add 1/3 of milk and repeat until finish.
5. Spread half of the batter onto your prepared pan. Sprinkle the cinnamon mixture then pour the melted butter (well, more of sprinkling it!) and spread the rest of the batter. Top it off with the cinnamon mixture again and melted butter.
6. Bake 45 to 50 minutes.

Boston Cream Pie Part II

So where did all the promises go?

Ngiahahahaha.

Okay straight to the point. The recipe that I got for my Boston Crem Pie was from here. Cheating much?

:p

Boston Cream Pie

Boston Cream Pie?

Yes I finally made a boston cream pie! After tired of eating nutty cakes, and also I'd been craving for a chocolate glaze cake for weeks!

There's nothing much to rave about boston cream pie, but I just couldn't stop thinking of the over-delicious from scratch custard filling! Nyum!

It is a two layer sponge cake filled with pastry cream and covered with chocolate glaze that surprisingly, very milky? It didn't have the bitter choc taste, but maybe it was just me.

I know, I know, it is one of my ugliest cake, but look can be deceiving :p Will update more on the recipe as I *yawn* am sleepy from the hip hop class just now. Ahah.

Congo Bars

Now, who has never heard any of Congo Bars? I think I have baked it before. Ah yes.

Mom saw this one bag full with pecans which I was saving it for my hummingbird cake.

"Bake for me one, any, full with nuts like what you did before"

I ransacked my box of bakery supplies and found a packet of walnuts. Ah yes! And I baked her an Indonesian Butter Walnut Cake, and it was slightly over baked. And dry. But nevertheless, Mom was the only enjoying it. I wonder why until now.

Still not feeling happy (and since I always ran out of my banana), I ransacked again my baking box and found different types of chocolate chips and M&M's mini. And there, an hour later, I get my Congo bars, with colours this time.

But one thing for sure, if I were to bake it again, maybe I should try a different recipe this time. I mean, there were so many recipes on the net, and each with different ingredients and instructions.

But Mom still loves the walnut cake, and I wonder why...

Congo Bars

Adapted from Bakerella

2 3/4 cups all purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

2/3 cup butter, softened

2 cups brown sugar

3 eggs

1 tsp vanilla essence

1 cup chocolate chip

1 cup twin chocolate chip (optional)

1 tube M&M's mini (optional)

1 cup chopped pecans

1. Sift together the flour, baking powder and salt in a large bowl.
2. Beat butter and sugar until pale and creamy. Add in egg one at a time and vanilla essence. Add in the flour mixture gradually and continue beating at a medium speed until flour disappears.
3. Now, using a wooden spoon or a spatula add in all the chocolate chips, nuts and M&M's and mix until it is well combined.
4. Spread it into your pans and bake at 160 degrees for 30 minutes. (Mine was bake at 25 minutes!)