Cinnamon-Pecan Coffee Cake With Strawberry-Pecan Butter
For the cake:
Nonstick cooking spray 2
¼ cups all-purpose flour
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
1 cup light brown sugar, packed
¾ cup granulated sugar
¾ cup vegetable or canola oil
1 cup coarsely chopped pecans
1 teaspoon baking powder
1 teaspoon baking soda
1 large egg
1 cup buttermilk
For the butter:
2 sticks unsalted butter at room temperature
8 ounces strawberry preserves (not jam)
½ to 1 cup confectioners’ sugar
½ cup coarsely chopped pecans
Preheat an oven to 350 degrees. Spray a 13-by-9-inch baking pan with nonstick cooking spray.
Combine the flour, salt, cinnamon, ginger, brown sugar and granulated sugar in a large mixing bowl. Add the oil and whisk until well mixed and a little crumbly. Place ¾ cup of the mixture in a smaller bowl and add the pecans.
Add the baking powder, baking soda, egg and buttermilk to the remaining flour mixture in the large bowl. Stir together quickly, but don’t over mix. (You may have a few lumps, which are fine.) Spread the batter evenly in the prepared baking pan. Sprinkle the reserved pecan mixture evenly over the batter. Bake for about 40 minutes, until brown and the edges are coming away from the pan a little.
To make the Strawberry-Pecan Butter, beat the butter, strawberry preserves and confectioners sugar until the mixture looks like pink frosting. Stir in the chopped pecans. Keeps refrigerated for up to 1 week.
Serve warm or at room temperature with the butter.
Adapted from “Pecans” by Kathleen Purvis