i friggin love coffee cake. i love biscotti, i love bundt cake and i love coffee cake.
i also love magazines. wait what?
i’m a cooking/baking/seasonal magazine hoarder. i love the big beautiful pictures and the glossy pages. loooooooove them.
i was so geeked when i saw that King Arthur Flour came out with yet another issue of Sift magazine.
seriously this magazine is gorgeous. the pictures are stunning the recipes are unique and surprisingly simple and i have to have them all. this magazine also has two amazing features that i love.
- it gives the nutrition facts for recipes
- it has instructions on how to make each recipe gluten free or vegan.
the other weekend i spent my morning baking and testing out new recipes and i think it’s safe to say that this coffee cake could be my absolute favorite i’ve ever made. behold! the killer coffee cake.
it’s so thick and tense but the crumble topping keeps it somewhat light and airy. maybe it is all the sticks of butter in it but it’s seriously fabulous.
for more amazing recipes like this, you need to purchase sift. right now.
what you need:
there are three components to this cake. the cake, the filling and the crumble.
for the cake:
3 cups of KA unbleached all purpose flour
1 tbsp baking powder
1 cup lt. brown sugar, packed
1 cup sugar
1 cup of unsalted butter at room temp
4 large eggs (i used my own chickens eggs!)
1/4 cup of canola oil
1 tbsp vanilla extract
1/2 cup of creme fraiche. (note: i could not find this at the allegan grocery store. sour cream (reg) worked just fine!
1/2 cup of whole milk (this cake has like 8 sticks of butter. keep with the whole milk)
1/2 cup of strong brewed coffee (this is what makes the cake in my opinion)
1 cup of heavy cream whipped into thick peaks and kept cold
for the filling
1 cup of light brown sugar packed
1 cup of chopped pecans ( i used a half cup)
1 tbsp cinnamon
for the crumble
2.5 cups of KA unbleached all purpose flour
1/2 cup sugar
1/2 cup brown sugar packed
1 tsp cinnamon
1/2 tsp salt
1 cup of unsalted butter, melted
cake: heat that oven up to 350 degrees and prepare a 9×13 pan with non stick spray. in a large bowl sift together the flour, baking powder and salt. in a mixing bowl ( i used my stand mixer for this) beat the sugars and butter together until light and fluffy. scrape down the bowl and plop the eggs in one at a time making sure that each one is incorporated before adding the next.
add the oil and vanilla to the mixer bowl and mix until combined. add the creme fraiche or sour cream. in a seperate small bowl mix together the milk and coffee.
with the mixer going at a low speed, add the flour and milk in three seperate additions alternating with each other and making sure each in incorporated before adding the next. flour > milk > flour > milk etc.
scrape down the sides and lightly fold in with a spatula the whipped cream.
Filling: mix all the ingredients together in a food processor until a crumble paste forms. basically until everything is very finely ground.
crumble: put the flour, sugar, cinnamon, and salt in a bowl and mix. pour the melted butter and stir until the butter is incorporated and the mix forms clumps about pea size or smaller. a fork worked best for me at this step.
finishing touches: pour 3/4 of the cake batter into the pan. sprinkle the filling in an even layer over the cake. pour remaining batter on top of the filling. using a butter knife, lightly create swirls to incorporate some of the filling into the cake batter. do this very lightly because you still want the filling in the center. top with the crumble and bake for about an hour and fifteen minutes. check about 30 minutes in to make sure the top isn’t burning. if it is lightly cover with aluminum foil until baking is finished. when the cake is done remove and let cool before slicing.
melt in your mouth and enjoy!