Coffee Cake Recipe Demonstration - Joyofbaking.com
Recipe Information
Coffee Cake
Cultural Context
Coffee Cake is a beloved American treat, often served at brunch or as a snack with coffee. Its origins can be traced back to European baking traditions, where cakes were enjoyed with coffee. The dish has evolved to include various flavors and toppings, making it a versatile favorite in homes and cafes alike. Today, coffee cake is popular worldwide, with many regional variations featuring fruits, nuts, or different spices.
sour cream
🥗Healthier: Greek yogurt
💰Cheaper: buttermilk
Greek yogurt adds creaminess with fewer calories.
butter
🥗Healthier: coconut oil
💰Cheaper: margarine
Coconut oil provides a dairy-free option.
chopped nuts
🥗Healthier: seeds
💰Cheaper: oats
Seeds add crunch without allergens.
brown sugar
🥗Healthier: coconut sugar
💰Cheaper: white sugar
Coconut sugar has a lower glycemic index.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Prepare a 9-inch (23 cm) springform pan by buttering the inside and bottom or spraying it with nonstick vegetable spray. Optionally, line the bottom with parchment paper.
Toast 1 cup (100 grams) of pecans on a baking sheet in the oven for 6-8 minutes until fragrant, then let cool and coarsely chop.
In a bowl, combine the toasted pecans, 1/4 cup (50 grams) of light brown sugar, 1/3 cup (60 grams) of mini chocolate chips, 3/4 teaspoon of ground cinnamon, and 1 tablespoon (10 grams) of all-purpose flour. Mix well to create the crumb topping.
In a stand mixer with a paddle attachment, beat together 1/2 cup (113 grams) of unsalted butter, 1 cup (200 grams) of granulated white sugar, and 1 teaspoon (4 grams) of pure vanilla extract on medium-high speed for 2-3 minutes until well mixed and airy.
Scrape down the sides and bottom of the bowl, then add 2 large eggs (100 grams total), one at a time, beating well after each addition.
In a separate bowl, whisk together 1 and 2/3 cups (215 grams) of all-purpose flour, 1 teaspoon (4 grams) of baking powder, 1/2 teaspoon (2 grams) of baking soda, and 1/4 teaspoon (1 gram) of fine kosher salt.
Add the flour mixture to the batter in three additions, alternating with 3/4 cup (180 grams) of room temperature sour cream. Start with one-third of the flour, then half of the sour cream, then another third of the flour, the remaining sour cream, and finally the last third of the flour, mixing on low speed to minimize gluten development.
Once combined, finish mixing by hand to ensure everything is well incorporated without overmixing.
Weigh out 400 grams of the batter and spread it evenly in the prepared springform pan.
Sprinkle 100 grams of the crumb topping evenly over the first layer of batter.
Add the remaining batter in dollops over the crumb topping to make it easier to spread without mixing the layers.
Gently spread the second layer of batter evenly over the crumb topping, taking care not to disturb the crumb layer.
Top with the remaining crumb topping, ensuring an even distribution.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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