Streusel Coffee Cake

Saturday, March 23, 2019

Yearning for something cakey, yet has a crispy crunchy bite to it? No, seriously! It exists, and it's this one right here. Why, it's like having the cake and eating it too. LOL!

I'm a big fan of bringing textures and flavours to the table. And just like a well executed dish, this one sings. Because what could be sweeter than the scent and taste of fall spices, or where I come from, everyday spices? I'm talking about cinnamon, nutmeg, ginger and vanilla. And what could be more satisfying than having a crumbly crackly bite along with a soft and moist one? All at one go!

The crisp, the tender, the aromatics ... this cake was specifically engineered to pair with coffee. Hence the name, coffee cake, though no caffeinated beverage found it's way into the batter. Snicker if you wish, but when I first was introduced to a coffee cake, I was desperately searching for anything remotely coffee in it and was severely disappointed. Since then, I've watched, learned, and I've baked. And have come to name these cakes that pair with coffee as coffee cakes.

Let me tell you that this is the absolute favourite. Not only is it loaded up on things my hubby loves best ... nuts, it's a recipe void of electric appliances. This practically means I can whip it up clandestinely and wait for the waft of the spices to draw the customers in :)


2-1/4 cups chopped toasted pecans
80 g (1/3 cup + 1 tbsp) granulated sugar
80 g (1/3 cup + 1 tbsp) light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
Pinch of salt
60 ml (4 tbsp) melted butter

360 g (3 cups) all purpose flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
170 g (3/4 cup) softened butter
100 g (1/2 cup) granulated sugar
150 g (3/4 cup) light brown sugar
3 large eggs, at room temperature
2 tsp vanilla extract
360 ml (1-1/2 cups) sour cream

1. In a medium bowl, mix all the streusel ingredients together, and toss to combine.

2. Preheat the oven to 180C or 350F.
3. Butter and line the sides and bottom of a 9x15 inch baking pan with parchment paper with a 5 cm or 2 inch overhang on the sides.
This is so you can lift the cake by grabbing the excess parchment. Genius! Right? ... right? Saw this on a baking hack video :)

4. In a medium bowl, whisk together the flour, salt, baking powder and baking soda.
5. In a large bowl, whisk together the butter and sugar.
6. Into the butter and sugar mixture, whisk in the eggs, one at a time, waiting until fully incorporated before adding the next one.
7. Mix in the vanilla and sour cream.
8. Add the dry ingredients into the wet, taking care not to over mix. It will be thick.

9. Spread half of the batter on to the pan, using a spatula to extend it to the corners.
10. Sprinkle half the streusel on it, patting it down gently, just enough to let it sit, not sink into the batter.
11. Drop dollops of the remaining batter onto the pan, gently stretching it to reach the corners, ideally not upsetting the crumb layer it is sitting on.
12. Then sprinkle the remaining crumb mixture on top, again patting it down gently.

13. Bake for 50-55 minutes until a skewer inserted into the center of the cake comes out clean.
14. Let cool in the pan for 20 minutes before lifting it out on to a cooling rack to cool completely.

Restraint is the order of the day because the cake won't cut clean when hot or warm. Trust me, I tried!

Now for that coffee ....

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