This recipe is an adaption of the “Quick Coffee Cake” recipe from The America’s Test Kitchen. I love this recipe, but not so sure about the quickness. If you’re looking for an old fashion flavored coffee cake this is the one for you. Delicious!
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 3/4 cup plus 1/8 cup sour cream
- 1/2 cup light brown sugar, packed
- 1/2 cup sugar
- 2 eggs
- 3 1/2 Tb unsalted butter, melted & cooled
- 1/4 cup light brown sugar, packed
- 1/4 cup sugar
- 1/4 cup flour
- 2 Tb unsalted butter, softened
- 1/2 Tb cinnamon
- 1/2 cup pecans, chopped
- 1/8 tsp ginger
- 1/8 tsp cloves
Preheat your oven to 350 and butter a 9-inch cake pan, sides included.
Make the topping first. In a medium bowl combine all of the topping ingredients and using your fingers mix together until the mixture resembles wet sand. Set aside.
For the cake, use a large bowl and whisk all of the dry ingredients until combined, then set aside. The dry ingredients are the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl whisked together the sour cream, brown sugar, sugar, eggs and cooled melted butter. Using a rubber spatula gently fold this mixture into the dry ingredients until just combined. (Don’t over mix the batter as the cakes will turn out tough and dense.) Scrap the batter into the prepared cake pan and smooth the top with a rubber spatula. Sprinkle the topping mixture evenly over the top. Place in the oven and bake for 35-40 minutes, until the a toothpick inserted in the middle of the cake comes out fairly clean, with only a few crumbs attached. Let the coffee cake cool for 10 minutes before slicing.
Suggestions: Try adding 1 teaspoon of grated fresh orange zest to the flour mixture and fold in 1 cup dried cranberries into the batter for a Cranberry-Orange Coffee Cake….Yum….Yum… and don’t forget a great cup of coffee to go along with this wonderfully delicious cake.