I am really lovingThe Back in the Day Bakery Cookbook
.
I tried my second recipe from the book with, again, wonderful
results. With my oldest son paying us an early morning visit to help us with some major chores, I thought a coffee cake was in
order. I’d been eying this one during my
near daily perusals of the book, so made it this morning. The interior is flavorful, dense, and moist;
the topping is such a complex combination of flavors that your mouth won’t
quite know what to think. Suffice it to
say that we all enjoyed it.
.
I tried my second recipe from the book with, again, wonderful
results. With my oldest son paying us an early morning visit to help us with some major chores, I thought a coffee cake was in
order. I’d been eying this one during my
near daily perusals of the book, so made it this morning. The interior is flavorful, dense, and moist;
the topping is such a complex combination of flavors that your mouth won’t
quite know what to think. Suffice it to
say that we all enjoyed it.
Pecan-Chocolate-Espresso
Coffee Cake
2 cups unbleached
flour
1 cup packed light
brown sugar
1/2 cup granulated
sugar
8 tablespoons (1
stick) unsalted butter, at room temperature
3/4 teaspoon fine
sea salt
3/4 cup chopped
pecans, toasted
3 ounces
bittersweet chocolate, finely chopped
2 teaspoons
espresso powder
1 teaspoon baking
soda
1 cup regular or
low-fat buttermilk
1 large egg
1/2 teaspoon
vanilla extract
1/2 teaspoon
almond extract
Position a
rack in the lower third of the oven and preheat the oven to 350 degrees. Grease
a 9-inch square baking pan with nonstick cooking oil spray and line the bottom
with parchment paper.
Combine the
flour, both sugars, butter and salt in the bowl of a hand-held electric mixer
or a stand mixer. Beat on low speed, then on medium speed until the mixture
resembles coarse meal.
Transfer 3/4
cup of the mixture to a small bowl. Stir in the toasted pecans, chocolate and
espresso powder to form the crumb topping.
Sprinkle the
baking soda onto the remaining flour-butter-sugar mixture; add the buttermilk,
egg, and vanilla and almond extracts. Beat on medium speed just until combined.
Scrape the batter into the prepared baking pan, spreading it evenly. Sprinkle
the crumb topping evenly over the batter.
Bake for 40
to 45 minutes, until the top is golden brown and a cake tester inserted into
the center of the cake comes out clean. Set the pan on a cooling rack, and
unmold when the cake has cooled.
MAKE AHEAD:
The cake can be wrapped in plastic wrap and stored at room temperature for 2 to
3 days. 8 to 10 servings
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Pattie, you share the best recipes. I just love coffee cake and am pinning!
ReplyDeleteWow! I can almost taste this. You must do another guest post on DyingforChocolate with this! Yum!!!!
ReplyDeleteLooks and sounds divine...a must try! Thank you for sharing!
ReplyDeleteNancy
Yummie! I just found your blog on Foodie Friday. I'll host my own party every month called My Sweet Party and I would love you to join. Please visit my blog for mor info.
ReplyDeletehttp://meandmysweets.blogspot.co.uk/2012/05/my-sweet-party-chocolate-cake-love.html
Have a nice day!
Johanna
This is a WONDERFUL cake.
ReplyDeleteI made a few changes, though. Being no sweet toothed Southerner I cut the amount of sugar by half - it was still sweet enough - and I exchanged some white with whole wheat flour.
Even after 3 days on the porch the cake is as delicious and moist, as it came out of the oven.
Your pinterest post inspired me to buy the book, it's definitely worth it.
Karin
I'm so glad to hear that you enjoyed it! I found it long lasting as well, and I'm always experimenting with recipes and ingredients. Oh, that cookbook is wonderful and one of my favorites!
ReplyDelete