My flatmate absolutely loves coffee cake. Her sister made this for her family over break and I was hearing so many raves about it that I finally decided to make it. A few changes were made to accomodate the ingredients I had on hand. It made for an awesome afternoon cappuccino and cake break.
Recipe adapted from: Williams-Sonoma
2⁄3 cup all-purpose flour
1⁄3 cup granulated sugar
1 tsp. ground cinnamon
1/4 tsp. nutmeg
6 Tbs. (3/4 stick) cold unsalted butter, cut into small pieces
1 cup pecan nuts, chopped
1 1/2 cup all-purpose flour
1⁄2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 1⁄2 tsp. baking powder
1 tsp. baking soda
1⁄4 tsp. salt
1/2 cup sour cream
1/2 cup Greek yogurt
1⁄2 cup olive oil
1 1⁄2 tsp. vanilla extract
To make the cake, coarsely chop the pecans if not already chopped and set aside.
In a bowl, stir together the all-purpose flour, granulated and brown sugars, baking powder, baking soda and salt.
Spoon half of the batter into the prepared pan and spread evenly. Sprinkle evenly with half of the topping. Cover evenly with the remaining batter. Sprinkle evenly with the nuts, gently pressing them into the batter, then cover with the remaining topping.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. (Different ovens cook differently so beware). Transfer the pan to a wire rack and let cool for 20 minutes. Serve the cake warm or at room temperature, cut into wedges. Makes one 9-inch cake.
Here are two other great coffee cake recipes if you are looking for some ideas for coffee/tea time