Ingredientes para Easy Maple Pecan Coffee Cake
- 4 tablespoons (56g) cold unsalted butter
- Bisquick Baking Mix
- 2 tablespoons (30ml) cold water + ¾ cup (177ml) water
- Maple Flavoring
- 2 large eggs
- Powdered Sugar
- Milk
- ½ cup (60g) chopped pecans
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Cómo preparar Easy Maple Pecan Coffee Cake
- Preheat oven to 350°F (175°C).
- In a medium bowl, cut 2 tablespoons (28g) cold butter into 1 cup (120g) Bisquick mix using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle 2 tablespoons (30ml) cold water over the crumb mixture.
- Mix gently until the dough just comes together and cleans the sides of the bowl. Do not overmix.
- On an ungreased 11-inch round baking sheet, pat the dough into an even circle.
- Set aside.
- In a 3-quart saucepan, bring ¾ cup (177ml) water and ¼ cup (57g) butter to a rolling boil over medium-high heat.
- Remove from heat. Add 1 teaspoon maple extract and 1 cup (120g) Bisquick mix all at once.
- Stir vigorously for 1 ½ minutes, or until a smooth ball of dough forms.
- Beat in 2 large eggs one at a time, beating well after each addition until the batter is very smooth.
- Spread the choux pastry batter evenly over the prepared crust.
- Bake for 45-50 minutes, or until the topping is golden brown and crisp.
- Let the coffee cake cool slightly on the baking sheet before drizzling with glaze.
- While the cake cools, prepare the glaze: In a small bowl, whisk together ½ cup (118ml) powdered sugar, 2 tablespoons (30ml) maple syrup, and 1-2 tablespoons (15-30ml) milk or cream until smooth and pourable. Adjust consistency as needed.
- Drizzle the maple glaze over the cooled coffee cake.
- Sprinkle generously with chopped pecans.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
103g
Fat
46g
Carbs
14g
