Baking spray (Recipe: yogurt coffee cake with pecan filling)

In the house where I grew up, baking just did not happen.

Nothing, never, no baking, period.

No one is to blame.

In the house where my mother grew up, baking did not happen, so she didn't know the basics, like how to butter and flour a cake pan, and she never taught me.

Hooray for baking spray, which "butters" and flours my cake pans -- and especially the crevices in Bundt pans -- and all I have to do is lift one finger to the nozzle of the can to make it happen.

No baking experience required.

What is baking spray?
A soybean or canola oil spray with flour, which keeps it from running and pooling in the baking pan. Check the can before you buy; different brands use different oils.

How/where to store:
At room temperature, in the cupboard, away from heat.

More facts about baking spray, and ingredient photos, on The Perfect Pantry:
Baking spray (Recipe: apple tart for non-bakers)

 

Yogurt coffee cake with pecan filling

Baking spray really shines when it comes to Bundt pans, which can be difficult to butter and flour. This very simple cake takes just a few minutes to make, and it's great to have on hand when a friend drops by for afternoon tea. Substitute walnuts for the pecans, if you prefer them. Makes 1 cake (12-16 servings).

Ingredients

1 stick (1/2 cup) butter, softened at room temperature
1 cup granulated sugar
2 large eggs
1 cup plain nonfat Greek yogurt
1 Tbsp nonfat milk
1 tsp pure vanilla extract
2 cups unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
1/4 cup chopped pecans
1/2 tsp ground cinnamon
2 Tbsp light brown sugar

Directions

Preheat oven to 350°F. Spray a Bundt pan with baking spray.

In the bowl of a Kitchenaid-type stand mixer fitted with the paddle, cream the butter and sugar. Add the eggs and beat until combined. Add the yogurt, milk and vanilla, and beat to combine.

In a large bowl, stir together the flour, baking powder, baking soda and salt. Slowly add to the mixer, and beat on low speed until the batter is incorporated and smooth. The batter will be thick.

In a small bowl, stir together the pecans, cinnamon and brown sugar, to make the filling.

Place half of the batter in the bottom of the Bundt pan, and smooth it a bit with a rubber spatula. Sprinkle on the pecan filling mixture, and top with remaining batter. Don't worry if the batter doesn't seem to cover the filling completely; it will spread out in the oven.

Bake for 40 minutes. Remove from the oven, and let sit for 5 minutes. Then, invert the cake onto a wire rack and let cool to room temperature before serving. (Can be made ahead and frozen.)

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Lucia's walnut cake
Apple spice cake
Lemon yogurt cake
Fresca cake
Kicked-up gingerbread

Other recipes that use baking spray:
Zucchini bread with whole wheat and flax, from Enlightened Cooking
Butter cookies, from Rasa Malaysia
Vegan Twix bars, from Alice Q. Foodie
Banana blueberry quick bread, from Baking and Books
Pear-walnut cake with honey-orange syrup, from Sweet Mary

What is baking spray?
A soybean or canola oil spray with flour, which keeps it from running and pooling in the baking pan. Check the can before you buy; different brands use different oils.

How/where to store:
At room temperature, in the cupboard, away from heat.

More facts about baking spray, and ingredient photos, on The Perfect Pantry:
Baking spray (Recipe: apple tart for non-bakers)

 

Yogurt coffee cake with pecan filling

Baking spray really shines when it comes to Bundt pans, which can be difficult to butter and flour. This very simple cake takes just a few minutes to make, and it's great to have on hand when a friend drops by for afternoon tea. Substitute walnuts for the pecans, if you prefer them. Makes 1 cake (12-16 servings).

Ingredients

1 stick (1/2 cup) butter, softened at room temperature
1 cup granulated sugar
2 large eggs
1 cup plain nonfat Greek yogurt
1 Tbsp nonfat milk
1 tsp pure vanilla extract
2 cups unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
1/4 cup chopped pecans
1/2 tsp ground cinnamon
2 Tbsp light brown sugar

Directions

Preheat oven to 350°F. Spray a Bundt pan with baking spray.

In the bowl of a Kitchenaid-type stand mixer fitted with the paddle, cream the butter and sugar. Add the eggs and beat until combined. Add the yogurt, milk and vanilla, and beat to combine.

In a large bowl, stir together the flour, baking powder, baking soda and salt. Slowly add to the mixer, and beat on low speed until the batter is incorporated and smooth. The batter will be thick.

In a small bowl, stir together the pecans, cinnamon and brown sugar, to make the filling.

Place half of the batter in the bottom of the Bundt pan, and smooth it a bit with a rubber spatula. Sprinkle on the pecan filling mixture, and top with remaining batter. Don't worry if the batter doesn't seem to cover the filling completely; it will spread out in the oven.

Bake for 40 minutes. Remove from the oven, and let sit for 5 minutes. Then, invert the cake onto a wire rack and let cool to room temperature before serving. (Can be made ahead and frozen.)

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Lucia's walnut cake
Apple spice cake
Lemon yogurt cake
Fresca cake
Kicked-up gingerbread

Other recipes that use baking spray:
Zucchini bread with whole wheat and flax, from Enlightened Cooking
Butter cookies, from Rasa Malaysia
Vegan Twix bars, from Alice Q. Foodie
Banana blueberry quick bread, from Baking and Books
Pear-walnut cake with honey-orange syrup, from Sweet Mary

Comments

I credit you for first introducing me to baking spray! The stuff works wonders, especially in bundt pans, as you mentioned. What a lovely coffee cake!

Cooking spray comes in extremely handy!!!!

I am actually going to try to make this cake to bring to work. I like that it has non fat yogurt, non fat milk and doesnt seem too terribly caloric yet looks delicious. I will let you know how I make out!

What is the purpose of the yogurt in this cake? Can it be replaced? Just wondering….as I don't eat dairy.

The coffee cake looks perfect. I love the pecan filling. I hope all is well and you are drying out.

Lydia, this cake is wonderful! You should bake more! ;)

I'm kind of amused that a non-baker person would have a bundt pan... and sponsor cookie things! :) That cake sounds delicious.

STOP STOP - I can't take anymore...first those delicious chocolate cupcakes and now this delicious cake!
My sweet tooth is going crazy!!!!
(ps I cheat and use baking spray for any instance that calls for a greased pan - like the enchiladas I made last night! easy easy easy!)

A wonderful Bundt cake for coffee time. Pecans are so worth the splurge.

This looks yummy, I would love a piece with some coffee please.

Have a wonderful day.

I think I've said before I also come from a looong line of non-bakers (Japanese on one side and just plain ole no-bakers, Kiwi, on the other, hehe) but thankfully I've broken the curse. Having said that, I love baking spray, and I rather like the look of this cake too, yum!

Kathy, I'm so glad you discovered baking spray here. It's really changed my (very limited) baking life!

Bellini Valli, it really does. I use it all the time.

Daryl, I know you made the cake tonight. Hope your co-workers enjoy it with their coffee tomorrow.

Ellen, the yogurt is for moisture. I'm not enough of a baker to know what you might replace it with in the context of GF baking. The yogurt replaced milk and cream in another recipe. I guess you might try apple juice?

Maria, this is a really uncomplicated coffee cake. I don't have much of a sweet tooth, and I like my sweets not too sweet! (And yes, thank you, we are dry. At last.)

Anh, I'm such an incredible bake-o-phobe that it takes me weeks to work up the courage to bake one cake. More baking? I don't know!

Deena, I have many Bundt pans. They don't get much of a workout, though.

Carol, I never think of it as cheating to use a product that makes some aspect of cooking easier. And it's definitely a calorie saver, too.

Peter, pecans are elegant, aren't they? The taste is just that much better than a traditional walnut coffee cake.

Mari, coffee and cake sounds divine right now.

Sasa, I definitely haven't broken my baking curse yet, so I know that whenever one of my baking recipes works for me, it will probably work for everyone! Hope you enjoy this cake.

This looks yummy. I love the line of pecan filling. Also liked that you used greek yogurt instead of sour cream.

Kirbie, the yogurt makes the cake more dense, but also more rich. I really like it.

Couldn't agree more!! I LOVE my baking spray!!

this sounds SO good and I love the pecan filling!!

This looks great. Too bad I only bake on holidays, but this one goes on the list.
Thanks.

I really hate buttering my bundt pan (and cleaning it too) but I love Bundts, love this kind of coffee cake. And you keep saying that you aren't a baker, Lydia, so why do I keep bookmarking desserts here? Love this one!