Coffee Cake

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Coffee Cake

 So, this cake texture was amazing. And it was also really good. The basis for the recipe came from the Flour cookbook, but I tweaked it. One problem is that I put this in a 9x9 pan instead of an 8x8, and I definitely think an 8x8 pan would work better. I also think the streusel needs more cinnamon. I combined a few recipes, but they all used the reversed creaming method that Cooks Illustrated explains, and it seems counterintuitive to beat flour in a cook, but it works. The Cooks Illustrated recipe is really similar to this one from melskitchencafe.com (https://www.melskitchencafe.com/new-york-style-crumb-cake/), and it says you can double this for a 9x13 pan, which would be great, b/c the Flour bakery cookbook (where I took most of this recipe from) has this doubled for a 10 inch tube pan, and sometimes I don't like tube pan texture for cakes.

 Coffee Cake

150 grams cake flour—it HAS to be cake flour, so put 2 Tbs of cornstarch in a bowl and add flour until it gets to 150 grams

1 tsp. soda

¼ kosher salt

¼ cup sugar

¼ + 1/8 tsp. baking powder

6 Tbs. butter, at room temperature

1 tsp. vanilla

6 T. sour cream I think 1/3 cup buttermilk would work equally well, but if you do this, you might need to adjust the leavening based of the melskitchencafe and cooks illustrated recipe.

2 T. high quality extra virgin olive oil

 1 large egg

 1 large egg yolk

 

So, you put the dry ingredients in a mixer and mix them. Then, with the paddle attachment, you add the butter, 1 Tbs. at a time until it becomes like a coarse meal. Then, you add half of the wet ingredients (eggs, vanilla, buttermilk/sour cream, and olive oil that you have whisked together). You mix this until it is combined and turn it up to medium until it looks light and fluffy. Then, you add the rest of the egg mixture and beat for another 30 seconds. You put this in an 8x8 pan and put the streusel on top and bake at 325 for about 15-20 minutes.

 

 

Streusel

 

Food processor, pulse, but not too long.

 

Streusel:

 

2 T butter

1/3 cup flour

1/3 cup almond flour

¼ cup pecans

¼ tsp. cinnamon at the very least, I would add another 1/8-1/4 tsp.

¼ tsp. ginger

Scant 1/8 tsp. cloves

1 T. sugar

1 T. brown sugar

1/8 tsp. baking powder

1/8 tsp salt

 

 

Comments

  1. thejohnmfamilyMay 30, 2022 at 1:13 PM

    I did a full tsp. of cinnamon in the streusel for a double batch. It takes much longer to bake in a 9x13. I did it in the OXO pan, and it was like 25 minutes ish.

    ReplyDelete
  2. thejohnmfamilyJuly 17, 2022 at 10:57 AM

    I did a scant 1/2 cup in the cake and it was fine. It needs at least 25 minutes, mine took 30 today.

    ReplyDelete
  3. thejohnmfamilyNovember 5, 2022 at 9:15 PM

    I like the OXO pan better for this. I did the Le Creuset, and it was too well done on the bottom and took longer to cook. If you bake it in that pan, I would move it up a rack.

    ReplyDelete

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