Pecans are the secret ingredient in these two cake recipes. Pecans have a great flavour profile and are full of healthy oils and nutrients
Cinnamon-nut streusel coffeecake
Why throw out bananas that are riper than you like? They make a great flavour addition to this coffee cake.
Preparation time 20 minutes
Cooking time 1 hour
- 385 g (1 3/4 c) firmly packed light brown sugar, divided
- 130 g (1 c) chopped pecans
- 10 ml (2 tsp) ground cinnamon
- 260 g (2 c) all-purpose flour
- 10 ml (2 tsp) baking powder
- 2 ml (1/2 tsp) teaspoon baking soda
- 1 ml (1/4 tsp) salt
- 150 ml (1/2 c plus 2 tbsp) unsalted butter or margarine, softened
- 2 large eggs
- 4 ripe bananas, mashed
- 150 ml (2/3 c) buttermilk
- 90 g (1/2 c) white chocolate morsels
- Preheat the oven to 180°C (350°F). Coat a 20 centimetre (eight inch) square baking dish with cooking spray and dust lightly with flour.
- Combine 165 grams (3/4 cup) of the brown sugar, the pecans and cinnamon in a small bowl. Mix well and set aside.
- Combine the flour, baking powder, baking soda and salt in a large bowl.
- Combine the remaining 220 grams (one cup) brown sugar and butter or margarine in a medium bowl. With an electric mixer, beat on medium speed until light and fluffy. Beat in the eggs, stopping to scrape down the sides of the bowl.
- Add the bananas and buttermilk. Mix until well-combined. With the mixer on low speed, add the flour mixture and mix until well-combined, one to two minutes.
- Spread half the batter in the baking dish and sprinkle with half the pecan mixture and the white chocolate morsels. Top with the remaining batter then sprinkle the top with the remaining pecan mixture.
- Bake the coffeecake until a toothpick inserted into the centre comes out clean, 60 to 65 minutes. Transfer to a wire rack and cool for 30 minutes. Cut into 12 slices and serve.
Honey pecan cheesecake
If you’re a fan of pecans, you’ll love them in the crust and the filling of this sweetly aromatic cheesecake. Maple extract combined with vanilla extract gives the filling an extra blast of aroma.
Preparation time 25 minutes
Cooking time 55 minutes
- 250 ml (1 c) vanilla wafer crumbs
- 75 ml (5 tbsp) unsalted butter or margarine, melted
- 30 ml (2 tbsp) sugar
- 50 ml (1/4 c) ground pecansFilling
- 3 pkgs (225 g/8 oz each) cream cheese, softened
- 250 ml (1 c) firmly packed dark brown sugar
- 3 eggs
- 30 ml (2 tbsp) all-purpose flour
- 15 ml (1 tbsp) maple extract
- 5 ml (1 tsp) vanilla extract
- 125 ml (1/2 c) chopped pecansTopping
- 50 ml (1/4 c) honey or maple syrup
- 15 ml (1 tbsp) unsalted butter or margarine
- 15 ml (1 tbsp) water
- 125 ml (1/2 c) chopped pecans
- Preheat the oven to 180°C (350°F).
- For crust, combine the cookie crumbs, butter, sugar and pecans in a medium bowl. Press onto the bottom only of a greased 23 centimetre (nine inch) springform pan. Refrigerate until the filling is ready.
- For filling, beat the cream cheese and brown sugar in a medium bowl. Add the eggs and beat until smooth. Add the flour, maple extract and vanilla and mix well. Stir in the pecans.
- Pour into the crust. Bake until the centre is nearly set, 50 to 55 minutes. Turn off the oven, open the door and let stand in the oven for one hour. Remove from the oven and cool completely. Refrigerate for several hours or overnight.
- For topping, combine the honey, butter and water in a small pot. Cook and stir over medium heat for two minutes. Add the pecans and cook two minutes longer (mixture will be thin). Spoon the topping over the cheesecake. Carefully remove the sides of the pan before serving. Refrigerate leftovers.