Coffee
Cakes are the informal cakes, the ones for everyday. They differ
from layer cakes not only in their appearance but also in what they contain. To start with, while a layer cake and a coffee cake do use similar batters, a
coffee cake batter is richer in taste and texture by the addition of sour cream.
Also, unlike a layer cake that uses a rich icing to both fill and frost the
cake,
coffee cakes are instantly recognizable by their
streusel topping ('streusel' is German for 'sprinkle') made from a delicious
mixture of
sugar, flour, and spices to which nuts and oats are often added. This
coffee cake recipe starts with a batter that does use sour cream but is more
tender in taste and texture because it contains cake flour instead of all
purpose flour. Then, the streusel mixture is made with brown sugar, lots
of toasted nuts, chocolate chips and cinnamon and is used to both fill and top
the cake. Try serving this cake while it is still warm from the oven with
a dollop of softly whipped cream or even vanilla ice cream. You won't be
disappointed.
Preheat oven to
350 degrees F (177 degrees C) and place rack in center of oven. Toast the nuts for 8-10 minutes or
until fragrant and lightly browned.
Let cool and then coarsely chop. Set aside.
Cinnamon Nut Filling and Topping: In a
small bowl whisk together the sugar, chopped pecans, chocolate chips, ground cinnamon
and flour. Set aside.
Butter and flour (or
spray with Baker?s Joy) a 9-inch (23 cm) springform pan. Line the bottom of
the pan with
a circle of parchment paper.
In a separate bowl whisk together the flour,
baking powder, baking soda, and salt. Set aside.
In the bowl of
your electric mixer
(or with a hand mixer), beat the butter until softened (about 1 minute). Gradually add the sugar and continue to beat until light and fluffy (about 3-4 minutes). Add the eggs,
one at a time, beating well after each addition. Beat in the vanilla extract. With the mixer on low, add the flour mixture (in three additions) and sour cream
(in two additions) alternately, starting and ending with the flour. Mix
only until combined.
Spoon half of the batter
into the prepared pan, smoothing the top with an offset spatula. Sprinkle about
half of the nut topping on top of the batter. Cover with the remaining
batter and then sprinkle with the remaining nut topping. Bake for about 45
- 50 minutes, or until a toothpick
inserted into the middle of the cake comes out clean. Remove from the oven and let rest for
about 10 minutes before releasing the sides of the pan.
Serve warm or at room
temperature with softly whipped cream.
Sources: Marion
Cunningham's the Breakfast Book, Rose Levy Beranbaum's The
Cake Bible, and Carole Walter's Great Cakes.
Machine
Translations are provided by an automated service and the accuracy of the
translations are not up to the standards of human translation. Machine
translations are provided for use by people with little or no English
skills. We recommend that people proficient in English use the English pages
rather then the machine translated pages.
Use of materials on Joyofbaking.com is
entirely at the risk of the user and Joyofbaking.com, Stephanie Jaworski or
Rick Jaworski
will not be responsible for any damages directly or indirectly resulting
from the use.
This
website and the contents are not endorsed or sponsored by the owner
of the "Joy of Cooking" series of books or its publisher Simon & Schuster,
Inc.
Content in any form may
not be copied or used without written permission of Stephanie Jaworski,
Joyofbaking.com. Students and non profit educators may use content without
permission with proper credit.
Page loading ... Please wait.
