Prep 15 mins
Cook 45 mins
This quick and delicious coffeecake comes from Cook's Illustrated Magazine. They suggest that to make this recipe even easier, to prepare the streusel ingredients and measure out the dry ingredients for the cake the night before.
- 78.07 ml light brown sugar, packed (2 1/3 ounces)
- 78.07 ml granulated sugar (2 1/3 ounces)
- 14.79 ml ground cinnamon
- 14.79 ml unsalted butter, melted and cooled
- 236.59 ml pecans or 236.59 ml almonds or 236.59 ml walnuts, chopped coarse
- 709.77 ml unbleached all-purpose flour
- 14.79 ml baking powder
- 4.92 ml baking soda
- 4.92 ml ground cinnamon
- 1.23 ml table salt
- 414.03 ml buttermilk or 414.03 ml plain yogurt
- 236.59 ml packed light brown sugar (7 ounces)
- 236.59 ml granulated sugar (7 ounces)
- 3 large eggs
- 103.53 ml unsalted butter, melted and cooled
- For the streusel: Mix sugars, cinnamon, and melted butter together in medium bowl until mixture resembles wet sand; stir in nuts and set aside.
- For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Generously coat 13 by 9-inch baking pan with nonstick cooking spray.
- Mix flour, baking powder, baking soda, cinnamon, and salt together in large bowl. Whisk buttermilk, sugars, eggs, and melted butter in separate bowl until smooth.
- Using rubber spatula, gently fold egg mixture into flour mixture and stir until batter looks smooth and well combined.
- Using rubber spatula, scrape batter into prepared pan and smooth top.
- Sprinkle streusel evenly over batter.
- Bake until streusel is golden and toothpick inserted into center comes out with just a few crumbs attached, 40 to 45 minutes.
- Cool cake on wire rack for 15 minutes before slicing and serving.
- Serves 8.
Excellent recipe, the cake is nice and moist. I used plain yogurt instead of buttermilk, and I used pecans in the streusel topping. I must confess I doubled the recipe for the streusel, and put the extra streusel topping in a container in the refrigerator to sprinkle on top of oatmeal at breakfast.
This is a good basic coffee cake, but a bit of an eggy texture for us. I think maybe I would reduce to 2 eggs next time? It baked up perfectly at 350 for 40 minutes. I used all buttermilk. I used a Pampered Chef 13X9 pan so it was plenty tall for this size of cake. Very easy to make.
My favorite treat for weekends is a piece of coffee cake. I have several years of Cook's Illust. and am a big fan. I used 1 1/2 buttermilk/1/4 cup plain yogurt and chopped pecans. I baked in a glass pan (325). It took longer to bake than expected and I did have to cover the pan with foil the last 10 min. of baking because it was browning too fast, with a still gooey center. I think the glass pan made it much trickier to bake. I need to buy another metal pan and will use that next time. This recipe is nice because it is lower fat than their other crumb cake (I think that uses 10 tbs in the cake part and extra in the topping). Thanks Bev, for posting. Note: I just noticed the reviewer's photo and she used a glass pan, too. I am thinking that maybe she didn't reduce the temp and it cooked too fast, etc. Roxygirl