This coffee cake is a throwback to a Betty Crocker recipe. We've updated it with cardamom for a touch of the exotic. And we've used Kinloch Pecan Oil in place of the canola. The pecan oil gives the cake a denser crumb but it's all for the better. We love the texture of this cake, and the flavor is out of this world!
Filling Ingredients:
1/2 cup brown sugar
1/4 tsp ground Cardamom
1/2 tsp Vietnamese Cinnamon
Topping Ingredients:
1/2 cup granulated sugar
1/3 cup all purpose flour
1/4 tsp Vietnamese Cinnamon
1/4 tsp ground Cardamom
1/2 stick butter
Cake Ingredients:
3 cup all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups granulated sugar
3/4 cup Kinloch Plantation Pecan Oil
1 1/2 tsp Pure Vanilla Extract
1/8 tsp ground Cardamom
3 eggs
1 1/2 cups sour cream or Greek Yogurt
Directions:
Heat oven to 350ºF. Grease 12-cup fluted tube pan or bundt pan. Combine filling ingredients and set aside. Combine topping ingredients, rubbing the butter between fingers just until combined but still crumbly. Set aside.
In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
In the bowl of a stand mixer, beat granulated sugar, Kinloch Plantation Pecan Oil, 1 1/2 teaspoons vanilla and eggs on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream/Greek Yogurt on low speed. Beat in the Vanilla Extract. Spread 1/2 of the batter (about 2 cups) in pan; sprinkle with the filling.
Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
Optional Glaze: Combine 1 cup powdered sugar with about 1 tsp milk or water until a glaze is achieved. Drizzle over the cooled cake.