I was checking out Facebook last evening and saw a recipe for Coffee Cake from America’s Test Kitchen Feed Blog. I was going to ignore the urge to make this delicious treat. I woke up this morning and the thought of making a Coffee Cake did not go away. So, here it is. Simple and Delicious!!
1/3 cup packed light brown sugar
1/3 cup sugar
1/3 cup all purpose flour
4 Tablespoons unsalted butter, softened
1 Tablespoon cinnamon
1 cup pecan or walnuts, chopped (I used pecans)
3 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 3/4 cup sour cream, room temperature
1 cup packed light brown sugar
1 cup sugar
3 large eggs, room temperature
7 Tablespoons unsalted butter, melted and cooled
For the topping
Using your fingers, mix brown sugar, sugar, flour, butter and cinnamon together in bowl until mixture resembles wet sand. Stir in your choice of nuts.
For the cake
1. Preheat oven to 350 degrees.
2. Grease two 9 inch cake pans.
3. Whisk flour, baking powder, baking soda, cinnamon, and salt together in large bowl.
4. In separate bowl, whisk sour cream, brown sugar, sugar, eggs and melted butter together until smooth. Gently fold egg mixture into flour mixture until smooth>
5. Scrape batter into prepared pans, smooth tops, and evenly sprinkle with topping.
6. Gently tap pans on counter to settle batter. Bake cakes until tops are golden and toothpick inserted in centers come out with few crumbs attached, 25-30 minutes, rotating pans halfway through baking.
7. Let cakes cool in pans for 30 minutes. Serve slightly warm or at room temperature.
To make ahead; Portion batter and topping into cake pans but do not bake. Wrap cake pans tightly with plastic wrap and refrigerate for up to 1 day, or freeze for up to 1 month. Bake cakes as directed, increasing baking time 30 to 35 minutes if refrigerated or 40-45 minutes if frozen (do not that cakes before baking).