By William Kristoph
I Love Coffee Cake
I grew up loving Drake’s Coffee Cakes. Now, as an adult, I like to make coffee cakes. Maybe it’s a weird quirk, but I pretty much love the entire process. There are good smells in the kitchen, it’s relatively easy to do and the results are quick. I like them so much that a few years ago I started making them regularly. They are great for tailgates before FSU football games. There’s no easier breakfast than a sweet breakfast that doesn’t require cleanup. The basis for Bill’s Killer Coffee Cake is found in Joy of Cooking, under “Deluxe Sunday Morning Coffee Cake.”
Bill’s Killer Coffee Cake Recipe
(based on Joy of Cooking’s Deluxe Sunday Morning Coffee Cake)
2 c. all-purpose flour
1 c.+ 2 tbsp sugar
1 tsp salt
1 1/4 (10 tbsp) sticks unsalted butter
1 tsp baking powder
1/2 tsp baking soda
3/4 c. buttermilk (use 2/3 c. instead if you are using a fruit filling)
1 large egg
1 tsp vanilla
3/4 c. pecans or walnuts, chopped
1/2 c. packed dark brown sugar
1 tsp cinnamon
(Optional: Your favorite fruit filling)
***All ingredients should be at room temperature***
- Preheat your oven to 350 degrees.
- Grease the bottom and sides of a 9″ spring-form pan and coat it with the breadcrumbs. Ditch the extra crumbs.
- Combine the flour, sugar and salt in a bowl.
- Add 10 tablespoons of room temperature butter to the mixture and cut it in.
- Reserve 1 cup of the mixture in a separate bowl to make the topping.
- Add baking powder and baking soda to the mixer and mix it in.(Thanks and apologies to Alexis who pointed out I missed this step after she went through the trouble of trying this. Sorry!)
- Add buttermilk, egg and vanilla to the cake mix. Mix it until it’s smooth (about 2 minutes in a bowl mixer on med to med-high). The batter is heavy and thick.
- Pour the batter into the prepared pan. (If using a fruit filling, add 2/3 to the pan, then add fruit filling pieces and cover with the last 1/3 of the batter).
- Add dark brown sugar, cinnamon and pecans to the reserved cake mix and combine with a fork or whisk.
- Add the topping to the pan and bake at 350 for 50-65 minutes until a toothpick comes out clean.
- Cool on a wire rack with pan sides on for 10 minutes.
- Remove sides after 10 minutes and let cool for 1.5 hours or until fully cooled off.