Colombian Maple Cake with Caramel Pecan Sauce
By: Hidemi - Plainfield, IN - 2016 Recipe Contest
"I made this cake for my mother-in-law. My mother lives in Japan and I see her only once a year. But I have such a wonderful mother-in-law who is very supportive, makes me laugh a lot and treats me as one of her real daughters, not in-law. Thanks to her, I have never felt I have no family here in America. As a token of my appreciation, I made this special cake for my mother-in-law who loves any kinds of nuts and knows coffee a lot. I am so glad she loved this cake!"
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients
Featured ingredient: Colombian Coffee 10 oz. Bag Ground
For Colombian Maple Cake:
- 4 Large Eggs
- 2/3 cup Granulated sugar
- 1/2 teaspoon Salt
- 1 cup Strong brewed Door County Colombian Coffee (room temperature)
- 3/4 cup Maple syrup
- 1/2 cup Peanut oil
- 3 cups Self-rising flour (sifted)
- 2 teaspoons Ground cinnamon
For Colombian Caramel Pecan Sauce:
- 1 cup Pecan halves (roasted)
- 1/2 cup Strong Brewed Door County Colombian Coffee (hot)
- 3 tablespoons Unsalted butter
- 1 cup Granulated sugar
- 1/2 cup Water
- 6 tablespoons Maple syrup
- Butter and all-purpose flour for coating a bundt cake pan
Instructions
- Preheat oven to 325°F. Butter and flour a large bundt cake pan (10-12 cup). Dust off excess flour and refrigerate until ready to use.
- In a bowl of stand mixer, beat together eggs, 2/3 cups of granulated sugar, salt and 3/4 cup of maple syrup on medium speed until smooth. Whisk in 1 cup of coffee and peanut oil.
- Reduce the speed to low, add the flour and cinnamon to the bowl and keep beating to combine scraping down the bowl as needed.
- Take the cake pan out of the refrigerator. Put the cake batter into the pan and bake in the oven for 55-60 minutes until a toothpick inserted in center of cake comes out clean.
- In the meantime, make Colombian caramel pecan sauce: In a saucepan, put 1 cup of granulated sugar and water. Turn on the heat to medium-high and let the mixture brown (shaking the saucepan occasionally but don’t stir or mix the mixture).
- When the mixture is browned, reduce heat to medium-low, remove the saucepan from the heat and stir in 1/2 cup of hot coffee carefully and slowly (if your coffee is cold, warm it up in a microwave or on the stove before adding).
- Return the saucepan on the stove, stir in butter and 6 tablespoons of maple syrup. Simmer stirring frequently until slightly thickened (about 15 minutes, As the caramel gets cool, it gets stickier so don’t cook until very thickened).
- Turn off the heat, add pecans and stir to coat well. Remove the saucepan from the heat and set aside. When the cake has baked and cooled, invert the cake onto a plate. Pour the Colombian caramel pecan sauce over the cake (you may not use all sauce, your preference).