Coffee Cake Tested Recipe

Coffee Cake Recipe

Sitting leisurely in the morning with a slice of Coffee Cake and a steaming cup of coffee, is one of life's little pleasures. This is your classic 'crumb' Coffee Cake recipe. It has a rich and buttery flavor and soft, moist texture. But what makes this Coffee Cake unique is its' streusel topping and its vein of streusel that runs through the center of the cake. The streusel, when baked, becomes slightly crunchy with a grainy texture which contrasts so well to the softness of the cake. I love to serve this cake while it is still warm from the oven.

Coffee Cakes are the informal cakes, the ones for everyday. Although called a "Coffee" Cake, it does not usually contain coffee. The name more often refers to how the cake is eaten, that is, with a cup of coffee. While some coffee cakes contain yeast, most are like a butter cake or a quick bread, that is, leavened with baking powder and/or baking soda. But a Coffee Cake differs from a quick bread in that it is not baked in a loaf pan. And it differs from a regular cake in that it is not multi-layered and filled and frosted with an icing. However, it is like a butter cake batter, albeit a coffee cake batter is slightly richer in taste and texture because it contains sour cream instead of milk. (You can replace the sour cream with plain yogurt for a lighter cake.) The amount of butter, eggs, and sour cream contained in the batter determines how rich the cake will be. Coffee cakes are instantly recognizable by their streusel topping ('streusel' is German for 'sprinkle') made from a delicious mixture of sugar, flour, and ground cinnamon to which nuts and chocolate chips are added. Sometimes rolled oats and even fruit is added to the streusel mixture. They are best eaten the day they are made and, if possible, serve them warm from the oven.


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Coffee Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place the nuts on a baking sheet and bake for 8 - 10 minutes or until fragrant and lightly browned. Let cool and then coarsely chop. Set aside.

Coffee Cake Topping: In a small bowl stir together the sugar, chopped nuts, chocolate chips, ground cinnamon and flour. Set aside.

Butter and flour (or spray with a non stick vegetable/flour spray) a 9-inch (23 cm) spring form 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 40 - 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.

Makes one - 9 inch (23 cm) cake.

References:

Beranbaum, Rose Levy. The Cake Bible. William Morrow and Company, Inc. New York: 1988.

Cunningham, Marion. The Breakfast Book. Wings Books. New York: 1987.

Walter, Carole. Great Cakes. Ballantine Books. New York: 1991.