Deluxe Coffee Cake

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Servings: 10 - 12

This pie is perfect with a cup of aromatic coffee or tea. It's soft and fluffy, and its highlight is the crunchy topping that will leave no one indifferent. The topping is a mixture of roasted and chopped walnuts and pecans, butter, flour, brown sugar, cinnamon, and a teaspoon of coarse salt, which perfectly balances the sweet flavor and adds richness and interest. Start with the topping and sprinkle it over the dough in the pan before baking. The wonderful nutty and spicy aroma of this pie will quickly bring everyone to the table.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Coffee cake

4 tbsp unsalted butter, plus extra for greasing the pan (room temperature)
1 cup granulated sugar
2 eggs, room temperature
2 cups premium flour, sifted
1 tsp baking powder, sifted
1 tsp. soda, sifted
1 teaspoon of salt
1 cup of sour milk or kefir
0.5 cup whole milk yogurt
Special equipment: baking pan measuring 22x32 cm.

Topping

0.5 cups coarsely chopped toasted pecans
0.5 cup coarsely chopped toasted walnuts
2/3 cup premium flour, sifted
1/3 cup light brown sugar
1/3 cup granulated sugar
2 tsp ground cinnamon, sifted
1 teaspoon of salt
5 tbsp unsalted butter, melted

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, sour milk, kefir, yogurt, pecans, walnuts, brown sugar, cinnamon

Cooking the dish according to the recipe:

Streusel: Line a baking sheet with parchment paper. In a medium bowl, combine the nuts, flour, sugar, cinnamon, and salt. Stir in the butter. The topping should form a crumbly, lumpy mixture. Transfer it to the baking sheet to break it into smaller clumps. Refrigerate.
Preheat oven to 175°C. Thoroughly grease the entire inside of a 22x32 cm baking dish with butter. Set aside.

In the bowl of an electric mixer fitted with a whisk attachment, beat the butter and sugar until pale and fluffy, about 5-8 minutes. Alternatively, use a handheld electric mixer. Add the eggs one at a time and mix well.
Remove the topping from the refrigerator to come to room temperature a few minutes before baking. Meanwhile, sift together the flour, baking powder, baking soda, and salt. In a separate bowl, mix the sour milk and yogurt until smooth. Reduce the mixer speed and add the flour mixture, alternating with the sour milk mixture. Knead until the dough is smooth, scraping down the sides of the bowl.
Pour the batter into a greased pan and spread it evenly. Generously sprinkle the topping over the entire surface of the batter. Place the pan on the middle rack of the oven and bake until a toothpick inserted into the center of the pie comes out clean, 40-50 minutes. Remove the pie from the oven and let it cool for 30 minutes before slicing and serving.

Categories:

recipe / Breakfast / Desserts / Cakes / Sweet pies, tarts and casseroles / Alex Guarnaschelli

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