This is a classic coffee cake recipe with a cinnamon-nut-sugar mixture sprinkled through the layers. Combining the baking soda and yogurt and allowing it to rest gives the soda more leavening power, which creates a rich, moist cake. This recipe can also be made in a 9 x 13- inch cake pan—try swirling the nut mixture through the top with a knife.
INGREDIENTS:
- 1 1/2 cups plain yogurt or sour cream
- 2 teaspoons baking soda
- 1 cup coarsely chopped pecans
- 2 teaspoons cinnamon
- 3 tablespoons date sugar (available at natural food stores)
- 3 cups unbleached white flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 4 tablespoons butter, room temperature
- 1 cup honey
- 3 eggs
- I tablespoon vanilla
INSTRUCTIONS:
- Blend yogurt or sour cream with baking soda. Cover and let stand at room temperature for 1/2 hour.
- Mix chopped pecans with cinnamon and date sugar. Set aside.
- Combine flour, baking powder, and salt.
- Beat butter until smooth. Add honey and beat until well blended. Add eggs, vanilla, and yogurt or sour cream mixture. Beat well. Add dry ingredients and stir until just combined. Do not overbeat.
- Butter a 12-cup Bundt pan. Cover bottom of pan with a thin layer of batter. Sprinkle half of the nut mixture over batter. Add another thin layer of batter and the rest of the nuts. Pour the remaining batter into pan. Smooth the top with a spoon or spatula.
- Bake in a preheated 350° oven until cake tests done, approximately 45 minutes. Let cool
for 5 to 10 minutes in the pan. Invert onto a wire rack, and remove pan. Let cool before slicing.
