I was excited about this coffee cake. I’ve never made one before (I’m constantly amazing myself with the types of things I’ve never made and I call myself a baker). I didn’t have any milk in the house, but I did have buttermilk, so I used that instead.
The recipe was a cinch to put together, but there were a couple of concerns. The crumb topping seemed very pale and dry in the bowl and I had the urge to add more butter, but I resisted. I assumed/was hoping that this would be fixed once it went into the oven. Ok, maybe not.
The top was very dry and kind of went all over the place when I took the cake out of the pan. I thought/was hoping it would be more like the crumb topping on a fruit crisp, or at least like a Drake’s coffee cake (yummy). The cake itself was somehow moist and dry at the same time, but had a really nice flavor. I would have liked more cinnamon and pecans in the middle as well. I’d make it again with a few adjustments.
Cinnamon Coffee Cake
- 16 tablespoons unsalted butter , melted and divided
- 3¾ cups flour , plus more for pan
- 1¼ cups plus 2 teaspoons sugar
- 6 tablespoons plus 1½ teaspoons packed light brown sugar
- 2 tablespoons plus ½ teaspoon ground cinnamon
- 1¼ teaspoons salt
- ⅓ cup finely chopped pecans
- 2½ teaspoons baking powder
- 1 cup milk
- 6 tablespoons sour cream
- 2¼ teaspoons vanilla
- 2 eggs
Heat oven to 325°. Grease and flour an 8" x 8" baking pan; set aside.
Make the topping
In a bowl, mix 8 tablespoons melted butter, ¼ cup sugar, 6 tablespoons brown sugar, 2 tablespoons ground cinnamon, and ½ teaspoon salt until smooth. Add 1½ cups flour; mix with a fork until crumbly; chill.
Make the filling
In a bowl, mix remaining brown sugar, 2 teaspoons sugar, ½ teaspoon ground cinnamon, and pecans; set filling aside.
Make cake batter
In another bowl, whisk together remaining flour, sugar, salt, and baking powder; set aside. In a large measuring cup, whisk together remaining butter, milk, sour cream, vanilla, and eggs until smooth. Pour wet ingredients over dry ingredients; whisk to combine. Pour half the batter into prepared baking pan. Sprinkle filling over top; pour remaining batter over it. Break up reserved topping with fingers; sprinkle over top; bake until a toothpick inserted into middle of cake comes out clean, about 1 hour 15 minutes. Let cool before serving.