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Watkins Vanilla Recipe Catagories
About
Watkins Vanilla
Coffee
Coffee Cake
Topping:
1/3 Cup Sugar
1 teas. Watkins
Cinnamon
1 1/2 Cup Coarsely Chopped Pecans, lightly toasted
Coffee Cake:
1 3/4 Cup Flour
2 Tbsp. Watkins
Baking Cocoa
1/4 Cup Instant Coffee Granules
1 teas. Watkins
Baking Powder
1 teas. Salt
2 Sticks Butter, room temperature
1 1/4 Cup Granulated Sugar
2 Large Eggs
1 Cup Sour Cream
1 teas. Watkins
Vanilla, Double Strength
Chocolate drizzle garnish:
2 oz. Bittersweet Chocolate
1 teas. Watkins
Original Grapeseed Oil
To toast pecans, preheat oven to 350F. Spread the nuts in
a single layer on a baking sheet and bake 8-10 minutes, shaking the pan once or twice,
until the pecans are fragrant. Cool completely.
Preheat oven to 350F. Butter and flour the inside of a
9-inch tube pan and set aside. Combine topping ingredients in a small bowl and set aside.
Sift flour, cocoa, coffee granules, baking powder and
salt together.
Place butter and sugar in mixer bowl, cream with mixer.
Add vanilla and beat well. Beat until soft and creamy, about 1 minute. Add eggs and sour
cream. Beat 30 seconds more. On low speed, mix in dry ingredients just until combined.
Scrape half the batter into the prepared pan. Smooth
evenly with spatula. Using a large spoon, sprinkle half the pecan topping in next. Pour
remaining batter on top, level off with spatula. Sprinkle with remaining topping mixture.
Bake in preheated oven, 45-50 minutes, or until a
toothpick inserted in center comes out clean. Cool for 1 minutes and invert onto a cooling
rack. Turn right side up and cool completely.
Melt chocolate, blend in oil. (I use the microwave.)
Using a spoon, drizzle chocolate over cake top in a pattern. Transfer to serving plate and
serve. Serves 8-10.
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