Barbecue coffee cake recipe

Barbecue coffee cake recipe

Barbecue coffee cake recipe

Wake Up Happy Coffee Cake (Makes 8 slices)


2 tbsp all-purpose flour
1 ½ cups pecan pieces, coarsely chopped
⅓ cup each granulated and brown sugar (lightly packed)
1 tsp cinnamon
½ tsp ground cardamom
3 tbsp butter, melted


1 cup all-purpose flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp kosher salt
½ cup unsalted butter
½ cup granulated sugar
1 large egg
¾ cup sour cream
½ tsp vanilla extract

Glaze (optional)

½ cup icing sugar
1 tbsp lemon juice
Pinch kosher salt

1 For the streusel, in a bowl, combine flour with pecans, granulated and brown sugars, cinnamon, and cardamom. Drizzle with butter; use a fork to evenly mix.

2 For the cake, lightly oil or line a 10-inch cast-iron frying pan with parchment paper. Prepare the grill for indirect cooking. For a two-burner gas grill, light one side of the grill to medium and leave the other side off. For a three-burner grill, leave the middle off and turn on the two outer burners. Preheat to 350°F.

3 In a bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer (use paddle attachment for a stand mixer), cream butter with sugar, scraping down sides, about 3-4 min. Beat in egg, then sour cream and vanilla. Add flour mixture; beat on low speed, occasionally scraping down sides, just until mixed. Batter will be thick. Spoon half into pan; smooth top. Sprinkle with half of the streusel. Drop remaining batter, by spoonfuls, overtop. Smooth batter (it’s okay if there are still bare spots). Sprinkle with remaining streusel.

4 Place pan on the unlit side or middle of the grill. Close lid; bake for 38-45 min or until a toothpick inserted in the centre comes out clean. Let cool on wire rack at least 15 minutes before eating. Or, cool completely and then glaze.

5 For the glaze, whisk sugar with lemon juice and salt. Drizzle over cooled cake.

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