Canebreak Recipe
Make Canebreak Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base
Filling
Topping
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 3
- 4
Melt Butter
In a small saucepan, melt the stick of unsalted butter over low heat. Allow it to cool slightly before adding it to the wet ingredients.
- 5
Combine Mixtures
Gradually add the melted butter to the wet ingredients and mix until combined.
- 6
Combine Dry and Wet Mixtures
Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix.
Assembly
- 7
Prepare the Filling
In a separate bowl, mix together the brown sugar, ground cinnamon, chopped pecans, and coconut flakes.
- 8
Layer the Mixture
Pour half of the batter into the greased baking dish, spreading it evenly. Sprinkle the filling mixture over the batter.
- 9
Add Remaining Batter
Pour the remaining batter over the filling, spreading it gently to cover.
Baking
- 10
Bake the Canebreak
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- 11
Cool Down
Once baked, remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack.
Topping
- 12
Prepare the Topping
In a small bowl, mix together the powdered sugar, milk, and vanilla extract until smooth.
- 13
Drizzle on Canebreak
Once the Canebreak has cooled, drizzle the topping over the top before serving.