This weekend we decided we had all of the ingredients to make some kind of baked breakfast, so we chose Coffee Cake – one of Shaun’s favorite baked treats. It was our first time making this but it turned out great. So without further ado, here’s the recipe (sourced from The New Best Recipe by the Editors of Cook’s Illustrated, 2004)
Sour Cream Coffeecake
3/4 cup all-purpose flour
3/4 cup sugar
1/2 cup packed dark brown sugar, split into 1/2 (we used light brown)
2 tablespoons ground cinnamon (didn’t have quite enough so we used more of the chai flavoring I have from work that I’ve been trying to use up)
2 tablespoons cold unsalted butter
1 cup pecans, chopped (we omitted this)
4 large eggs
1 1/2 cups sour cream
1 tablespoon vanilla extract (didn’t have quite enough so we used almond extract for about 1/4 of the tablespoon to top it off – not a huge impact but we definitely noticed the almond flavor)
2 1/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
12 tablespoons (1.5 sticks) unsalted butter, softened but still cool, cut into 1-inch cubes
1. STREUSEL: Mix flour, sugar, 1/4 cup of brown sugar, and cinnamon in food processor until combined. Take out 1 1/4 cups of this mixture and put in another bowl, add the remaining 1/4 cup brown sugar to it. Set this aside to be used as the streusel for inside the cake.
2. STREUSEL TOPPING: To the remaining mixture in the food processor, add the butter and nuts. Pulse in the food processor until broken down into small pebbly bits. Set aside, this will be used as the topping.
3. CAKE: Adjust oven rack to lowest position and preheat to 350F. Grease a tube pan (we don’t have one so we used a 9×12 baking dish). Combine eggs, 1 cup sour cream and vanilla in medium bowl.
4. CAKE: Combine flour, sugar, baking powder, baking soda, and salt, mix well. Add butter and remaining 1/2 cup sour cream and mix at low speed until dry ingredients are moistened. Increase speed to medium and beat for 30 seconds. Scrape down the sides of the bowl with a rubber spatula. Decrease mixer speed to medium-low and slowly incorporate the egg mixture in 3 additions, beating for 20 seconds after each addition. Continue to scrape down the sides of the bowl as necessary. Once all egg mixture is added, increase speed to medium-high and beat for 1 minute.
5. ASSEMBLY: Add about 2 cups of batter into the greased pan. Smooth the surface of the batter. Sprinkle with 3/4 cup of the streusel filling (without butter/nuts). Drop 2 more cups of the batter over the streusel, spread evenly (I would suggest drizzling the batter around the whole area to avoid spreading much with the spatula), and then add the remaining streusel filling. Top with remaining batter and then the final layer of streusel topping with butter/nuts.
6. Bake until a toothpick inserted into the center comes out clean, 50-60 minutes. Cool for 30 minutes before cutting (the book says to cool it for 2 more hours before serving, but we skipped that step :) )