When I first saw this idea in the new Nigella, I almost fainted. The idea of a maple and pecan stuffing in the center of light and fluffy cake was too much for me. I decided to change the recipe slightly by making a coffee cake instead of a regular vanilla one and the flavours worked so well.
My husband (cinnabon freak) said that this was like a cinnabon cake. And he was right. The cinnamon, suryp and pecans all work together to create a really lovely gooey, fragrant and crunchy filling. Gosh, I’m drooling just thinking about it. And with the Holidays coming up, nothing is stopping you from getting stuck in the kitchen and baking some lovely things for your family.
But I also know that you don’t want to spend day and night in the kitchen over the holidays so it’s best to be prepared. This week, we are giving away a copy of “Dinner in the Freezer” courtesy of Penguin Publishers. This fabulous book contains recipes that are easy to freeze and what a great way to be prepared for the silly season. What I really loved about this book is that there is a great “freezer tips” section as well as a freezer packaging section which comes in very handy. Who new you could freeze Chicken Chilli Burgers, Thai Crab Cakes and Mixed Fish Kebabs. And of course there are recipes for Moussaka, Fish & Leek pie and and the beautiful Gruyere, potato and thyme tartlets. They’ve even included a few very yummy-looking ice-cream recipes.
This really is a great book to have, no matter what the season but I think now that everyone is going to get increasingly busier, this is just the thing to stuff into someones Christmas stocking. And if you’re lucky enough, you’ll get it right here, for free. All you need to do to win this copy, is to comment on this post with 3 things that you would love to see me cook. And don’t worry about making them too easy. I’m trying to challenge myself more and more in the kitchen so with this, you guys help me do that AND you get to see ‘your’ recipe on the blog. All the entries will be thrown into a hat and Next Thursday the winner will be drawn. (Only people residing in South Africa need enter)
Makes 1 standard size bundt cake
75g (2.65 ounces) flour
30g (1.06 ounces) butter
200g (7.05 ounces) pecans, chopped
125ml (4.23 fluid ounces) maple syrup
300g (10.58 ounces) flour
2tsp baking powder
125g (4.41 ounces) butter
200g (7.05 ounces) caster sugar
250ml (8.45 fluid ounces) fat-free yoghurt
50ml (1.69 fluid ounces) strong coffee
- Pre-heat the oven to 180°c and prepare the bundt tin by greasing it well.
- For the filling : Mix the flour with the. softened butter. Mix well and add the other ingredients. Mix to incorporate all the ingredients.
- Cream the butter and sugar and add the flour and eggs alternating between the two. Finish with the flour.
- Add the yoghurt and mix well. The batter will be quite thick.
- Spoon some of the mixture into the bottom of the cake tin and spread it up the sides so that when you put the filling in, it doesn’t touch the cake tin.
- Now add the filling and spread it evenly followed by the rest of the cake batter.
- Bake the cake for 35-40 minutes. The cake is done when a skewer inserted into the cake part comes out clean.
- Allow to cool for 10 minutes in the tin then turn out onto a wire rack to cool completely.