1 Video | Photo: Deluxe Coffee Cake Recipe
Notes
This is a cake I would wake up to periodically as a kid. It will send hypnotic aroma waves through the whole house, waking everyone up. As far as the process of making this cake goes, I really like to begin by making the topping. Combining the flavors that will top the cake provides motive to hurry and bake the cake and get to the eating part!
Ingredients
Topping:
- 1/2 cup toasted and coarsely chopped walnuts
- 1/2 cup toasted and coarsely chopped pecans
- 2/3 cup all-purpose flour, sifted
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 2 teaspoons ground cinnamon, sifted
- 1 teaspoon kosher salt
- 5 tablespoons butter, melted
Coffee Cake:
- 1/2 stick (4 tablespoons) unsalted butter, plus additional for greasing the pan, room temp
- 1 cup granulated sugar
- 2 eggs, room temperature
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking powder, sifted
- 1 teaspoon baking soda, sifted
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup whole milk yogurt
- 1 (13 by 9-inch) baking pan
Topping:
Line a baking sheet with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
Coffee cake:
Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13 by 9-inch baking pan. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, 1 at a time, and beat until thoroughly integrated.
Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and yogurt until smooth. Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan, spreading it out evenly. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving.
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By guccigoo27
Rochelle, IL
on April 10, 2012
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Delish! I made this cake using the homemade butter milk included in this episode. I did not use walnuts, but did pecans and loved it. I did make 1 mistake, but that was my own fault. I chose to bake this cake in a baking dish smaller than I should causing the cake to cook longer than needed resulting in a thick, dense, tougher than ideal cake. That being my own fault. This is a winner to me and will be made again, using the correct sized baking dish. I'm not a fan of watching Alex's show, I think she trys WAY too hard to describle every single detail which is annoying to me, but I know why she does it. She being a judge on many of the shows she knows what is expected of her. I was very impresses with her cooking skills on the Next Iron Chef series and had high hope for her. I also like most of the dishes she cooks and would try just about any of them. That being said, give this a try. Excellect cake for a sunday morning...just plan ahead and have a pot of coffee ready to go!
By mayflowerbobbev...
Oceanside,, 43
on April 02, 2012
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I will give this recipe only 3 stars because the recipe is not written correctly. I saw the program live this a.m. and I just reviewed the video, in the video Alex clearly states she is using 1/2 CUP of butter which is 1 stick (8 oz. Her written recipe states 1/2 stick butter (4 oz.therefore, many people who made this recipe only used half the amount of butter required.
B. Nickerson
By girl_loves2_cook
Moorestown, NJ
on April 02, 2012
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Coffee cake was tasty. Added 1/2 the salt and also had some over ripe bananas I mashed with my hands. Oh yeah didn't have plain yogurt so I used vanilla instead. Everyone loved it. Definitely would make again.
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