A New Coffee Cake To Try

The BEST Coffeecake Ever

by Caterina Borg, Good Food Gourmet on November 19, 2012

Streusel For Center of Cake

1 stick cold salted butter

¾ cup flour

½ cup packed brown sugar

½ cup granulated sugar

3 teaspoons cinnamon

Streusel For Top Of Cake

1 sticks cold salted butter

1 cups flour

½ cup packed brown sugar

½ cup granulated sugar

3 teaspoons cinnamon

Make each streusel in exactly the same way…Add the cold butter to a medium sized bowl and then add the dry ingredients. Cut the butter into the dry ingredients until it is all incorporated and resembles a coarse meal. The one made with less flour will be softer. Store both in the refrigerator or freezer until ready to use.

First prepare both of the streusels and keep them in the freezer or refrigerator until ready to use. Roast and chop the pecans and chop the dark chocolate into small pieces and set aside. Prepare the batter and pour it into your paper- lined cake pan.

1-1 ½ cups dark chocolate mini chips or shards (I used 1 ½)

1-1 ½ cups chopped, roasted pecans (I used 1 ½)

For cake:

1 ½ cups whole milk

3 stick butter, room temperature

6 eggs

3 cups sugar

4 teaspoons vanilla

3 cups all purpose flour

1½ cups cake flour

3 ¼ teaspoons baking powder

2 teaspoons salt

In a small microwave safe bowl, add the milk and butter together and heat until the butter has melted, then set aside. In a separate large bowl, add the eggs, sugar and vanilla and whisk together until all of the ingredients are well incorporated. Sift all of the dry ingredients together into a separate bowl. You are going to add the dry ingredients in 3 additions and the liquid in 2 additions. We do this to prevent any lumps from forming because there is a good bit of liquid to incorporate. Begin with adding 1/3 of the flour into the eggs and whisk well, then add half of the butter/milk mixture and whisk again. Repeat with the rest of the ingredients until you have achieved a smooth batter and everything is well combined.

Pour in half of the batter and add all of the streusel made with the ¾ cup of flour.

 

 

Top this with the pecans and dark chocolate and pour the other half of the cake batter on top. Add the other streusel all over that will create a lovely crunchy top and bake this at 350°F for 30-40 minutes until the cake is golden brown and tests clean…do not over bake.

When cool, drizzle the milks sugar on the cake and set aside until ready to serve.

 

Coffeecake (makes 1-14” square cake)

Glaze:

2 cups powdered sugar, sifted

5 teaspoons whole milk

2 teaspoons vanilla (I increased from 1 teaspoon)