Growing up, coffeecake was just one of those things we made. Any time we had guests over, a mild holiday or celebration, or an event that (morally) required pastry for entry, we made it. Everyone has their arsenal of desserts they make. There's the typical chocolate chip cookies, brownies, some cupcakes, maybe even a quick bread, and (for us) there's also coffeecake. Just one of those things, you know?
And for those who don't know, coffeecake doesn't actually have any jittery bean juice in it. It was created so that the beverage complements the confection. The perfect morning treat! As such, I always brew a cup or two to enjoy with my slice. That's why I want to thank Javy Coffee for sending me a bottle of their liquid microdose coffee to try. The high-quality (and fair trade!) instant coffee can be enjoyed in multiple ways, my personal favorite is over a glass of chilled oat milk.
In all honesty, I would have LOVED to have something like this back when I was working early morning shifts and going to my baking labs. It's all the convenience without sacrificing any of the quality.
You can try it yourself by clicking here and using code GRACE for 10% off your entire order!
Coffee Cake
Yield: 1 10" bundt cake
Pecan Filling/Crumble
85 g butter, unsalted, softened
125 g pecans, lightly toasted
215 g brown sugar
2 tsp cinnamon
Cake Batter
150 g butter, unsalted
265 g sugar
3/4 tsp pure vanilla extract
2 large eggs
240 g all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
300 g sour cream
Glaze
150 g powdered sugar
2-3 TBSP milk
Instructions
Preheat the oven to 350°F, and prep the bundt pan.*
Make the filling: toast the pecans if necessary as it's preheating. They should be fragrant but have no change in color. Add everything to a food processor and chop until it is combined and the pecans are small pieces. Set aside
Make the batter: Combine all the dry ingredients and sift into a bowl, set aside.
Add the butter and sugar to the bowl of a stand mixer and blend until light and fluffy, approx 3 minutes.
Add the eggs, one at a time, beating well after each addition and scraping down the bowl as you go. then add the vanilla.
Alternate adding the sifted dry ingredients and the sour cream to the mixer, beginning and ending with the dry.
Add half the batter to the prepared pan and smooth with the spatula.
Then add half of the pecan mix. It helps to sprinkle it, pressing the filling down lightly into the batter. It should not be too thick of a layer (the batter is slightly visible below), nor overly clumped against the side of the pan.
Continue by adding the rest of the batter, and once again, gently smooth the surface. Add the remaining pecan mixture on top.*
Bake for approx 60-65 minutes until a toothpick inserted comes out clean with only a few moist crumbs. The pecans filling will still be moist, but the cake should be done.
Remove the pan from the oven and let it cool on the counter. When you are able to hold the pan without oven mitts, turn the cake out onto a plate or serving dish to finish cooling.
Make the glaze: whisk together the powdered sugar and milk until you reach your desired consistency. This can be made very thin (more milk) like a traditional glaze or thicker (more powdered sugar) so that it is pipeable.*
Cut a slice (be sure to get the straggler pieces of pecan crumble), prepare a cup of Javy Coffee, and enjoy!.
Tips:
*When prepping the pan, especially if it is an intricate bundt pan, I recommend greasing the pan with Crisco by hand or with a brush then dusting with an even coat of flour and tapping out the excess. If there are visible blank spots, spray with pan spray in the general area. I find this to be the best method when working with these pans
*After adding the first layer of batter, I tapped the pan on the table to help it reach all the nooks and crannies of the details. I did this again, lightly, after the other layers were added.
*I tend to make glaze thicker and pipe it following the valleys of the bundt pan design.
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