Cinnamon Pull-aparts
By Nordic Ware
Cinnamon Pull-aparts
By Nordic Ware
Yield/Serves:
Makes 8 pull-apart bun cakes
- 2 cups, plus 1 teaspoon all-purpose flour
- 1¼ teaspoon baking powder
- ½ teaspoon baking soda
- 3 tablespoons cinnamon, divided
- 1 teaspoon flake sea salt or kosher salt, divided
- 8 tablespoons unsalted butter
- 1¼ cups granulated sugar
- ¼ cup brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1¼ cups full fat plain Greek yogurt or sour cream
Icing:
- 1 cup, confectioners’ sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1½ tablespoons whole milk
- ¾ cup chopped toasted pecans
Have all ingredients at room temperature.
Preheat oven to 350°F. Grease and flour the Cinnamon Bun Pull-Apart Pan; tap out excess flour.
To make the cake: In a bowl, whisk together 2 cups flour, baking powder, baking soda, 2 Tbsp. cinnamon and ½ tsp. salt. Set aside.
In a separate small bowl, combine 1 tsp. flour, 1 Tbsp. cinnamon, ¼ cup brown sugar, ½ tsp. salt and ¼ cup finely chopped toasted pecans. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on high speed for 1 minute. Add the granulated sugar and continue beating until the mixture is pale and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Reduce the speed to medium, add the eggs and continue mixing for 1 minute, scraping down the sides of the bowl after each addition. Add the vanilla and beat until incorporated.
Reduce the speed to low and add the flour mixture in 3 additions, alternating with the Greek yogurt and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Pour 2/3 of batter into the prepared pan and, using a spatula, spread the batter evenly. Use the back of a spoon to make a trough in a circle around the middle of the cake. Fill with reserved cinnamon-sugar-pecan mixture, then top with remaining ⅓ of batter. Draw a butter knife gently through the batter to swirl the cinnamon tunnel inside. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes. Invert the cake onto the rack and let cool 30 minutes.
To make the icing: In a bowl, whisk together the confectioners’ sugar, vanilla, salt and milk until smooth. Drizzle evenly over the top of the cake after it has cooled for 30 minutes but is still warm. Sprinkle with remaining ½ cup toasted pecans.
Preheat oven to 350°F. Grease and flour the Cinnamon Bun Pull-Apart Pan; tap out excess flour.
To make the cake: In a bowl, whisk together 2 cups flour, baking powder, baking soda, 2 Tbsp. cinnamon and ½ tsp. salt. Set aside.
In a separate small bowl, combine 1 tsp. flour, 1 Tbsp. cinnamon, ¼ cup brown sugar, ½ tsp. salt and ¼ cup finely chopped toasted pecans. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on high speed for 1 minute. Add the granulated sugar and continue beating until the mixture is pale and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Reduce the speed to medium, add the eggs and continue mixing for 1 minute, scraping down the sides of the bowl after each addition. Add the vanilla and beat until incorporated.
Reduce the speed to low and add the flour mixture in 3 additions, alternating with the Greek yogurt and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Pour 2/3 of batter into the prepared pan and, using a spatula, spread the batter evenly. Use the back of a spoon to make a trough in a circle around the middle of the cake. Fill with reserved cinnamon-sugar-pecan mixture, then top with remaining ⅓ of batter. Draw a butter knife gently through the batter to swirl the cinnamon tunnel inside. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes. Invert the cake onto the rack and let cool 30 minutes.
To make the icing: In a bowl, whisk together the confectioners’ sugar, vanilla, salt and milk until smooth. Drizzle evenly over the top of the cake after it has cooled for 30 minutes but is still warm. Sprinkle with remaining ½ cup toasted pecans.