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How To Make Pot Pecan Coffee Cake At Home
Servings: 8 Servings
Ingredients
- 3 Tablespoons of Cannabis-Infused Butter Melted
- ⅛ Teaspoon of Salt
- 1 Teaspoon of Cinnamon
- ⅓ Cup of Packed Light Brown Sugar
- ⅓ Cup of White Sugar
- 1 ½ Cups of Pecans Finely Chopped
- For the Coffee Cake itself:
- ½ Cup of Cannabis-Infused Butter
- 1 ⅞ Cups of All-Purpose Flour
- 1 Cup of Sour Cream or Creme Fraiche
- 1 ½ Teaspoons of Vanilla Extract
- 2 Large Eggs
- 1 Cup of White Sugar
- ¾ Teaspoon of Baking Soda
- 1 Teaspoon of Baking Powder
- ½ Teaspoon of Sea Salt
Equipment
- Mixing bowl
- Oven
Growing up, I always considered coffee cake an adult’s route towards breakfast. I just figured their taste buds were more inclined to enjoy the sophisticated flavorings of such a delicacy. So, with that in the forefront of my young mind, I went ahead and avoided it until my late 20’s. But, the second I took my first bite, I was hooked and filled with remorse for avoiding it all those years. With that regret and my propensity for creating cannabis recipes, I went ahead and came up with this awesome Pot Pecan Coffee Cake.
Calories: 634kcal
Cost: approx. $20-$25
Instructions
- Kick things off by preheating your oven to a classic 350°, and as that warms up, butter up an 8”x 10” baking dish with either medicated or regular, store-bought butter.
- Then, grab a mixing bowl, and in it, combine your ⅓ cup of white sugar, brown sugar, pecans, cinnamon, melted cannabis-infused butter, and salt. Expertly mix these elements together as best you can for a little under 5 minutes. Once you notice that all of those ingredients are fully covered in a healthy amount of infused butter you can move on to the next step.
- In a completely different mixing bowl, whisk together your salt, flour, baking soda, and baking powder to the best of your ability.
- After that, in yet another bowl, combine your other cannabis-infused butter (not melted) with your sugar. Keep that mixing going with a spatula until everything is intricately incorporated with one another.
- Upon completing that step, whisk in an egg, and keep whisking until the contents take on a super smooth consistency and texture, which usually only takes a couple minutes or so. Follow that up with the second egg, and again, thoroughly whisk it into the contents.
- Then, whisk in your sour cream and vanilla extract.
- Following that, pour your flour mixture into these wet ingredients, and whisk, whisk, whisk. Keep that motion going until there is no more flour visible, but be sure not to go too crazy. We’re not trying to “overmix” anything here.
Notes
Now, you’ll want to take this batter, and spread roughly half of it into the previously-buttered baking dish.
On top of that, apply a smattering of half of that crumb mixture. Be sure to make it as evenly distributed as you can. Follow that up with the remaining half of your batter, and strategically spread it out gently, trying your best not to disrupt the crumb layer below it.
Once you’ve completed that, you can take the rest of that crumb mixture of yours, and top everything off with it. Again, using a spatula very carefully, press down slightly on this top layer of crumbs.
After that, toss the whole thing into the oven for about 30 minutes or so. Then, when it passes that classic “toothpick test of done-ness,” you can remove it from the oven, and allow it to cool for a few moments before slicing it up.
Nutrition
Serving: 1Slice | Calories: 634kcal | Carbohydrates: 69.3g | Protein: 7.6g | Fat: 38.1g | Cholesterol: 101mg | Sodium: 474mg
