Coffee Cake

 

 

 

 

 

 

This cake gets its name not from the presence of coffee in the cake itself but from the fact that it is the perfect accompaniment for your cup of coffee or tea.  It is a dense cake with a crumb topping made with pecans and coconut. This classic coffee cake also has a thin layer of crumbs in its middle. This is one of Stephanie Jaworski’s recipes which I have modified by adding some instant coffee to the cake batter, substituting cinnamon for nutmeg and adding some coconut flakes to the crumble.

 

 

 

 

 

 

 

INGREDIENTS:

For Crumb:

(1) 1 Cup Pecans

(2) 1/2 Cup Sweetened Shredded Coconut

(3) 55 Grams Brown Sugar (1/4 Cup)

(4) 1 Tablespoon All Purpose Flour

(5) 3/4 Teaspoon Grated Nutmeg

For Cake:

(1) 215 Grams All Purpose Flour (1-2/3 Cups)

(2) 150 Grams Granulated White Sugar (3/4 Cup)

(3) 113 Grams Unsalted Butter (1/2 Cup)

(4) 1 Tablespoon Instant Coffee

(5) 1 Teaspoon Baking Powder

(6) 1/2 Teaspoon Baking Soda

(7) 1/4 Teaspoon Salt

(8) 2 Large Eggs

(9) 1 Teaspoon Pure Vanilla Extract

(10) 3/4 Cup Plain Yogurt or Sour Cream

 

 

 

 

 

 

 

 

 

PROCEDURE:

For Crumb

(1) Toast the pecans for about 8 minutes in an oven or in a pan until fragrant. Let it cool then chop pecans into small pieces.

 

 

 

 

 

 

 

(2) Mix chopped pecans, shredded coconut, brown sugar and flour together. Grate nutmeg into mixture and mix to combine. Set aside while you make cake batter.

 

 

 

 

 

 

 

For Cake

(1) Preheat oven to 350 degrees.

(2) Grease an 8 or 9 inch spring form pan and line the bottom with parchment paper.

Note: A spring form pan is preferred here as it is easier to get cake out of pan without upsetting crumb topping.

(3) In a large bowl, combine flour, baking powder, baking soda, salt and instant coffee together.

(4) In the bowl of your stand mixer fitted with the paddle attachment, cream the butter until soft, about 1 minute.

(5) Add sugar to butter and cream until light and fluffy, about 4 minutes.

 

 

 

 

 

 

 

(6) Add eggs one at a time, beating after each addition. Add vanilla extract after eggs and mix to combine. Use a rubber spatula to scrape sides and bottom of bowl at intervals.

 

 

 

 

 

 

 

(7) Add flour mixture and yogurt in 5 additions (flour, yogurt, flour, yogurt, flour). Mix just until combined. Complete mixing with rubber spatula.

 

 

 

 

 

 

 

Cake Assembly

(1) Put half of the cake batter in your prepared cake pan. Spread to even batter.

 

 

 

 

 

 

 

(2) Spread half of the crumb mixture over the batter.

 

 

 

 

 

 

 

(3) Add the remaining cake batter over the crumb topping. This batter is very thick so pouring it in the middle of the pan and spreading might be somewhat tasking. I usually use an ice cream scoop or two spoons to add dollops of the cake batter over the crumb topping before spreading it out with the back of a spoon.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(4) Top cake with remaining crumb mixture and bake in preheated oven for 40 to 50 minutes or until a toothpick inserted in the middle comes out clean.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(5) Allow cake to cool on cooling rack for 10 minutes before removing from pan.

 

 

 

 

 

 

 

Leftover cake can sit at room temperature for a few days.