Flour Bakery’s Coffee Cake

Because you can never have too many coffee cake recipes….here is another one. I feel like each one can be so different. This one got my interest because you mix the “streusel” into part of the batter.

Sometimes I make a small little cake with some of the batter for us to try since this cake actually when to my dad. But, I didn’t think about it until it was a bit too late, and then I was worried about messing it up. It didn’t seem like I would have enough batter…but it ended up being a big cake! My dad said it was good. It’s not your traditional cake, but was tasty.

Directions for Flour Bakery’s Coffee Cake

Adapted from Flour Bakery

Streusel

  • 3 Tablespoons packed light brown sugar
  • 70 g granulated sugar
  • 3/4 cup pecan halves, toasted and chopped
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 3 Tablespoons cake flour (I accidentally used AP flour and it was still ok)
  • 2 Tablespoons butter, room temperature

In a food processor, pulse together all of the ingredients until it comes together in a crumbly mixture. Set aside.

Cake

  • 300 g cake flour
  • 3/4 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 300 g granulated sugar
  • 1 cup (16 Tablespoons) butter, room temperature, cut into Tablespoon-sized pieces
  • 3 eggs
  • 1 egg yolk
  • 1 Tablespoon vanilla extract
  • 3/4 cup crème fraîche (I used whole milk Greek yogurt instead)

Preheat the oven to 350 degrees F, then butter and flour a 10-inch tube pan with removable bottom.

With a stand mixer and the paddle attachment, mix together the flour, baking powder, baking soda, salt, and granulated sugar on low speed until well-mixed. Add the butter a few pieces at a time, beating on low until well-combined (about 3-4 minutes). It will look sandy.

In a separate bowl, whisk together the eggs, egg yolk, vanilla, and yogurt until well-mixed.

On low speed, add half of the egg mixture into the stand mixer bowl, mixing until combined. On medium speed, beat for 1.5 minutes until the mixture looks light and fluffy. Scrape the sides of the bowl as necessary. On low speed, add the remaining half of the egg mixture, beating until combined (about 30 seconds). Scrape the sides of the bowl as necessary.

Stir 1.5 cups of the batter into the streusel, folding together until well-combined.

Then, put the non-streusel batter into the cake pan first. Top with the streusel/batter mixture, then smooth the top.

Bake for 70 minutes, or until the top is golden brown and bounces back when you touch it near the center (you can also use a cake tester). Let it cool in the pan on a wire rack for at least 3 hours. You want it completely cool before you remove it from the pan.

You can freeze the cake for up to 2 weeks and thaw overnight (at room temperature) if desired.

 

Directions for Flour Bakery’s Coffee Cake (without pictures)

Adapted from Flour Bakery

Streusel

  • 3 Tablespoons packed light brown sugar
  • 70 g granulated sugar
  • 3/4 cup pecan halves, toasted and chopped
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 3 Tablespoons cake flour (I accidentally used AP flour and it was still ok)
  • 2 Tablespoons butter, room temperature

In a food processor, pulse together all of the ingredients until it comes together in a crumbly mixture. Set aside.

Cake

  • 300 g cake flour
  • 3/4 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 300 g granulated sugar
  • 1 cup (16 Tablespoons) butter, room temperature, cut into Tablespoon-sized pieces
  • 3 eggs
  • 1 egg yolk
  • 1 Tablespoon vanilla extract
  • 3/4 cup crème fraîche (I used whole milk Greek yogurt instead)

Preheat the oven to 350 degrees F, then butter and flour a 10-inch tube pan with removable bottom.

With a stand mixer and the paddle attachment, mix together the flour, baking powder, baking soda, salt, and granulated sugar on low speed until well-mixed. Add the butter a few pieces at a time, beating on low until well-combined (about 3-4 minutes). It will look sandy.

In a separate bowl, whisk together the eggs, egg yolk, vanilla, and yogurt until well-mixed. On low speed, add half of the egg mixture into the stand mixer bowl, mixing until combined. On medium speed, beat for 1.5 minutes until the mixture looks light and fluffy. Scrape the sides of the bowl as necessary. On low speed, add the remaining half of the egg mixture, beating until combined (about 30 seconds). Scrape the sides of the bowl as necessary.

Stir 1.5 cups of the batter into the streusel, folding together until well-combined. Then, put the non-streusel batter into the cake pan first. Top with the streusel/batter mixture, then smooth the top.

Bake for 70 minutes, or until the top is golden brown and bounces back when you touch it near the center (you can also use a cake tester). Let it cool in the pan on a wire rack for at least 3 hours. You want it completely cool before you remove it from the pan. You can freeze the cake for up to 2 weeks and thaw overnight (at room temperature) if desired.

 

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