I have been sitting on this recipe for a few days, but life has been happening, preventing me from sharing it with y’all. Wanna know a secret?…I visited Texas a few months ago and my goal in life that week was to incorporate y’all into my vocabulary. It did’t happen, but I did purchase a kick ass pair of cowboy boots. Fair trade.
So what has taken place since last Friday? (and in all reality, I could have fit in a quick blog, but the time with the computer off was kind of nice!)
1) We got a Keurig coffee maker at work – I believe production will go up, or at least the rate at which we gab will increase. It is a win win. I made this coffee cake for the occasion. More on it later…promise. I had nothing to do with obtaining said Keurig coffee maker (besides my monetary contribution, which note to self, I still owe) and therefore its purchase had zero impact on my blogging…I am just super excited about the coffee maker. And I am over caffeinated at the moment…no bigs. I am counteracting it with wine…
2) That last sentence took a few minutes longer to write…I was distracted by a movie preview for ‘Magic Mike’…Channing Tatum and Matthew McConaughey have that effect on a gal. At least this one…I just Googled the movie…it is about male strippers. So, the male version of Striptease? I don’t know.
3) And I am back…Friday night = no time for blogging. Friday nights are to be celebrated. Sooo I was out with good company, drinking good beers. Having a good time. Away from the computer. It was nice.
4) I spent the weekend with my mom – like a good daughter. There was also family, and food, a long car drive, and motorcycle rides, and spinning (in circles, not the exercise class), and backyard dance parties and tree planting and napping.
5) Work came extra early on Monday morning and … yawn.
6) I am entering into the final week of training/tapering before Sunday’s race. Tapering sucks, to put it lightly…it messes with your brain. I am tying my best to eat right ( I am a stress eater, so I am trying to stear clear of sugar and processed carbs) and get my zzzz’s…oh and no Diet Coke and lots of water…like I said, I am trying…the above mentioned coffee cake is taunting me. I hide it in the freezer.
7) The weekend left me exhausted….so Monday afternoon was dedicated to a nap, which was not planned…I woke up with a cold cup of coffee and dusk approaching. Out of my control. And the light needed to take a decent photo of the coffee cake was long gone…So I ran and watched Wheel of Fortune. Real life…
AND HERE WE ARE…IT IS WEDNESDAY ALREADY!!
So let’s get to the coffee cake before something else pops up…like yard work.
I am not a big fan of cake. This doesn’t stop me from testing this hypothesis each and every time a piece of cake is offered. Normally, I get 1/3 of the way in and think, man I wish this was brownie or a maybe just a scoop of ice cream.
Coffee cake is the exception to this rule. When I gobble down a piece of coffee cake, I only think of how I can sneak a second piece without anyone noticing. Maybe if I distract them with a good story or wait until everyone disperses from the table. I might even offer to clear the table if that means I am left alone with the leftovers and a fork. I am not above eating straight from the pan…
Coffee cake is a simple cake…sometimes there is fruit added and other times just a bit of crumble and a cinnamon and sugar ripple. The one today is resembles more the of the later…With the addition of pecans and chocolate chips.
I adapted this recipe from Joy the Baker, who adapted it from King Arthur. A moist coffee cake separated with a layer of cinnamon and sugar that is studded with pecans and mini chocolate chips. And the crumble on top…well its crumble on top – who doesn’t love crumble?
Coffee Crumble Cake
9 x 13 inch pan
1/2 Cup White Sugar
1/3 Cup Light Brown Sugar, tightly packed
1/4 teaspoon Salt
1 Cup All-Purpose Flour
2 teaspoon Ground Cinnamon
1/2 Stick Butter, melted and cooled
1 Cup Light Brown Sugar, tightly packed
1 +1/2 Tablespoon Ground Cinnamon
1 + 1/2 teaspoons Espresso Powder
1 Tablespoon Unsweetened Cocoa Powder
1/2 teaspoon Salt
1/2 Cup Mini Chocolate Chips (if using regular chips, roughly chop them)
1/2 Cup Pecan Halves, roughly chopped
1 + 1/2 Sticks (3/4 cup) Unsalted Butter, softened
1 + 1/2 Cups White Sugar
1/3 Cup Brown Sugar
2 Teaspoon Vanilla Extract
3 Large Eggs
3 + 3/4 Cup All-Purpose Flour
2 + 1/2 Teaspoon Baking Powder
1 + 1/4 Teaspoon Salt
3/4 Cup SourCream (or 2% Greek Yogurt, I have made this cake with both and each time it turned out great!)
1 + 1/4 Cup Whole Milk
Preheat oven to 350°F. Grease and flour a 9 x 13 inch pan. (or line with parchment paper)
Make the topping first. In a medium bowl, combine both sugars, salt, flour, and cinnamon. Mix well. Stir in melted butter until mixture is coarse and crumbly. Refrigerate while preparing the filling and cake.
Make the filling. In another medium bowl, mix together brown sugar, cinnamon, espresso powder, cocoa powder, salt, chocolate chips, and chopped pecans. Set aside.
Make the cake.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In another medium bowl, whisk together sour cream (or yogurt) and whole milk. OK if lumpy. Set aside
In a large mixing bowl, beat together softened butter and both sugars until well combined ( a few minutes). Beat in vanilla. Beat in eggs, one at a time, mixing well between each addition. Scrape down the sides and bottom of the bowl after the eggs are added. Beat in the flour mixture, alternating with the sourcream/milk mixture, beginning and ending with the flour. So, it will be 1/3 flour mix, 1/2 s.cream/milk, 1/3 flour mixture, 1/2 s.cream/milk, final 1/3 flour mixture. Give the final mixture a few stirs by hand with a spatula, making sure everything is mixed evenly.
Spread 1/2 of cake batter into the bottom of the prepared baking dish. Evenly sprinkle the filling over the cake. Spread the remaining half of the cake batter over the top of the filling. Use a butter knife to gently swirl the filling into the cake batter, should only take a few passes. Remove the crumble from fridge and sprinkle it evenly over the cake.
Bake cake in preheated oven for 45 to 50 minutes until toothpick comes out clean. Let cake cool for 20 to 30 minutes before slicing and serving.
Tip: If using a glass pan (which retains heat very well) I would line pan with parchment paper, leaving extra overhang on the ends. And once cake has cooled for about 10 minutes, lift cake out of pan and place on cooling rack. If left in pan, the cake will continue to bake.
This cake was still very moist on day 4 and was even better if warmed quickly in the microwave. Store in an airtight container at room temperature.