Cooking description:
This delicious pie is good for breakfast with coffee.
Purpose: For children / For dessert
Main ingredient: Dough
Dish: Baking / Pies
Cuisine geography: American
Ingredients:
- Salt - 1/2 Teaspoon (topping)
- Chilled butter - 6 Art. spoons (sprinkling)
- Unsweetened cocoa - 1 Teaspoon (chocolate mixture)
- Cinnamon - 1 Teaspoon (chocolate mixture)
- Baking powder - 1 teaspoon
- Soda - 1 1/2 Teaspoons
- Salt - 1/2 Teaspoon
- Eggs - 4 Pieces (large)
- Sour cream - 480 Grams
- Vanilla Extract - 1 1/2 Teaspoons
Servings: 8
How to make Cinnamon and Hazel Pie
1. Make sprinkles. Cut the butter into 1 cm pieces. Combine the flour, sugar and salt in a food processor for 5 seconds. Add pecans and stir until nuts are chopped.
2. Add butter and stir until mixture resembles very coarse sand. Cover the mixture with plastic wrap and refrigerate.
3. Make a chocolate mixture. In a small bowl, combine sugar, cocoa and cinnamon and set aside. Preheat oven to 175 degrees. Grease a 22 x 32 cm pan. If you are using a metal pan, the cake will be crispy at the edges.
4. Sift flour, baking powder, baking soda and salt together into a bowl. In another bowl, beat the butter with a mixer. Add sugar and beat. Add eggs one at a time, whisking after each addition.
5. Add sour cream and vanilla extract, beat. Add flour mixture in three additions and beat. Don't beat for too long!
6. Pour one third of the dough into the prepared dish. Smooth the surface of the dough with a spatula. Sprinkle with half of the chocolate mixture so that it evenly covers the entire dough. Pour half of the remaining dough over the top, then add the remaining chocolate mixture. Finally, pour the remaining dough over the top.
7. Sprinkle with sprinkles. Bake the pie in the center of the oven, turning the pan three times during baking, for 1 hour.
8. Allow the cake to cool in the pan for 30 minutes, then serve. The pie can be stored for 3 days in a container at room temperature.