Coffee cake is a classic that never goes out of style. Tender and crumbly with lots of flavorful cinnamon, and perhaps nuts, coffee cake is the perfect mid-morning snack when served alongside a cup of coffee (hence its name). At least that is what my husband’s co-workers said when they devoured an entire coffee cake in less than 10 minutes.
This recipe comes from King Arthur Flour. Because I was gifted with several pounds of pecans I’ve taken the liberty of adding finely chopped nuts into the streusel topping. I love the toasty crunch they add to the topping. There are two things that you will immediately notice about this recipe; first it makes a large cake. If you prefer, you can cut the recipe in half then bake it in a single 8″ x 8″ cake pan. (You may need to reduce the baking time slightly). The second thing you will notice is that the recipe does call for a lot of sugar. Disliking anything too sweet, I was initially skeptical about the amounts but much to my delight the cake is not sweet. Instead, the generous amount of cinnamon adds spice and complexity to the cake. So bake the cake, pour yourself a cup of coffee and enjoy.
PECAN CINNAMON STREUSEL COFFEE CAKE
1 1/4 cups granulated sugar
1 1/2 cups all purpose flour
1/2 cup toasted pecans, finely chopped
1 tablespoon ground cinnamon
6 tablespoons unsalted butter, melted
1 cup brown sugar
1 1/2 tablespoons ground cinnamon
1 teaspoon unsweetened cocoa powder
3/4 cup unsalted butter, at room temperature
1 teaspoon salt
1 1/2 cups granulated sugar
1/3 cup brown sugar
2 1/2 teaspoons baking powder
2 teaspoons vanilla extract
3 large eggs
3/4 cup plain yogurt
1 1/4 cups milk
3 3/4 cups all purpose flour
- Preheat the oven to 350°F. Lightly coat a 9 x 13 inch pan with non-stick cooking spray. Set aside.
- To make the topping, whisk together the sugar, salt, flour, and cinnamon.
- Add the melted butter, stirring till well combined. Set the topping aside.
- To make the filling, mix together the brown sugar, cinnamon, and cocoa powder in a small bowl Set it aside.
- To make the cake, use an electric mixer to beat together the butter, salt, granulated sugar, brown sugar, baking powder, and vanilla in a large bowl. Beat well combined and smooth.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the yogurt and milk till well combined.
- Add the flour to the butter mixture alternating with the yogurt and milk mixture, beating gently to combine.
- Pour half the batter into the prepared pan, spreading all the way to the edges.
- Sprinkle the filling evenly atop the batter.
- Spread the remaining batter atop the filling.
- Use a table knife to gently swirl the filling into the batter. You don’t want to stir the filling into the batter, rather you want to create a ribbon of cinnamon filling throughout the cake.
- Sprinkle the topping over the batter in the pan.
- Bake until the cake is dark golden brown around the edges and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes.
- Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving.
- Serve cake right from the pan.
Yields 16 pieces