A classic breakfast or brunch cake, is equally good for dessert.
If you want to make delicious coffee cake, then just follow the steps mentioned below:
Ingredients:
- 8 tablespoons of cold butter, plus a little more for the pan
- 2 cups plus 3 tablespoons all-purpose flour
- 1 1/4 cups sugar
- 2 teaspoons ground cinnamon
- 1 cup chopped walnuts or pecans
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup milk
Steps:
- Heat the oven to 375°F. Grease a 9-inch square baking pan with butter. Combine 3 tablespoons of flour, 3/4 cup of sugar, 1 teaspoon of cinnamon, and 3 tablespoons of the butter with the nuts; mix with your fingers until it’s just coming together. Set this streusel mixture aside.
- Combine the 2 cups of flour, the baking powder, salt, 1/2 cup of sugar, remaining teaspoon of cinnamon, and remaining 5 tablespoons of butter, cut into bits, in a bowl. You can also use an electric mixer for this; use it at low speed. Mix well with a fork until all the flour is coated with some butter.
- Still on low speed, beat the egg into the batter, then the milk until blended. Pour half the batter into the prepared pan and sprinkle over it about half the streusel mixture. Add the remaining batter, then the remaining streusel.
- Bake until a toothpick, which is placed in the center comes out smoothly, about 30 minutes. Cool on a rack for at least 15 minutes before cutting. Best served warm, but not bad a day or two later, reheated.
Cinnamon-Orange Coffee Cake. Add 2 teaspoons grated or finely minced orange zest and substitute 1/4 cup orange juice for the same amount of milk.
Quick Coffee Cake with Cardamom. Use almonds for the nuts if you like: Add 2 teaspoons ground cardamom;use 1 teaspoon in Step 1 for the streusel and 1 teaspoon in the batter, in place of the cinnamon.
Yeasted Coffee Cake
This is a classic coffee cake, slightly sweet, slightly doughy, and slightly rich, with a crunchy nut topping. A spring form pan is ideal here, but you can certainly bake it in a rectangular pan, a tube pan, or a large loaf pan as you like.
Ingredients:
- 4 cups all purpose flour, plus more as needed
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1/3 cup sugar
- 6 tablespoons (3/3 stick) cold butter, plus softened butter for the bowl and pans
- 2 eggs
- About 1 cup milk, preferably whole
- 1/2 cup raisins (optional)
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup chopped almonds, pecans, or walnuts
Steps:
- Combine 3 cups of the flour, the yeast, salt, and 2 tablespoons of the sugar in a food processor. Process for 5 seconds. Add 2 tablespoons of the cold butter and the eggs and pulse a few times, until well combined.
- With the machine running, pour 1/2 cup milk through the feed tube. Process until a dough ball forms, adding more milk a tablespoon at a time if necessary. Turn on a lightly floured surface and knead by using your hand for few minutes, adding the raisins if you like, and a little more flour if necessary to prevent sticking.
- The dough is ready when it is silky smooth and quite elastic. Butter a large bowl and turn the dough ball in it. Cover it by using a plastic wrap and allow rise until about doubled in bulk, at least 2 hours. Meanwhile, grease a 9- or 10-inch spring form pan.
- Use a wooden spoon to beat the remaining butter, sugar, 1/2 cup flour, cinnamon, and nuts. Heat the oven to 350°F. Punch the dough down and knead a couple of times on a floured surface.
- Roll the dough into a ball again and press it into the prepared pan. Sprinkle the cake with the topping, pressing down to dimple the top. Cover and let rise until puffy, another 30 minutes or so. Bake for around 50 minutes, or until a toothpick placed in the center comes out smoothly. Cool on a wire rack in the pan, then remove. This stays for a couple of days.
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