Coffee cake has to be my all-time favorite food. It feels like "home" on a plate as it fills the kitchen with the delectable aroma of cinnamon and sugar that can never be reproduced accurately in a Yankee Candle.
On a day that is filled with the over-abundance of food, I like to prepare this treat the day before Thanksgiving and re-heat it in the morning. The scent alone lures my sleep-laden children out of their beds. A slice of coffee cake and a cup of coffee - pure paradise before the happy chaos of the holiday kicks off.
- 3/4 cup flour
- 3/4 granulated sugar
- 1/2 cup packed brown-sugar
- 2 Tbsp. ground cinnamon
- 2 Tbsp. cold un-salted butter
- 1 cup chopped pecans
- 4 large eggs
- 1/2 cups plain Greek yogurt
- 1 Tbsp. vanilla extract
- 2 all-purpose flour
- 1/4 cup wheat flour
- 1 1/4 cups granulated sugar
- 1 Tbsp. baking powder
- 3/4 tsp. baking soda
- 3/4 tsp. salt
- 12 Tbsp. (1 1/2 sticks) unsalted butter, softened but still cool, cut into 1 inch pieces
1. Put flour, granulated sugar, 1/4 cup brown sugar and cinnamon in a food processor and mix until combined (but not pulverized). Put 1 1/4 cups of this mixture into a small bowl and add the remaining 1/4 cup brown sugar. Set aside as this will be the streusel for the inside of the cake.
2. Add the butter and pecans to the remaining dry ingredients in the food processor bowl. Pulse ten times for one second until your mixture resembles small pebbles. Set aside. This is the top of your cake.
1. Preheat your oven to 350 (or 325 if using a convection oven). Spray Pam into a 10" tube pan with removable bottom.
2. Combine the eggs, 1 cup of yogurt and vanilla into a medium bowl.
3. In the bowl of a standing mixture, combine the flour, sugar, baking powder, baking soda and salt and mix at low speed until combined. Add the butter and remaining 1/2 cups of yogurt and mix at low speed until the dry ingredients are moistened. Increase speed to medium and beat for 30 seconds. Scrape down sides of bowl with a rubber spatula.
4. Add egg mixture in three additions, beating for 20 seconds after each addition. Increase speed to medium-high and beat for one minute. The batter will increase in volume and become pale in color.
5. Add 2 cups of the batter to the prepared pan and smooth with a rubber spatula. Sprinkle with 3/4 cup of the streusel filling (without the nuts). Drop two cups of batter over the streusel and spread evenly and top with the remaining streusel. Top with the remaining batter and then the streusel topping (with the butter and nuts).
6. Bake between 50 and 60 minutes (60 if convection) or until cake is firm to the touch and toothpick inserted comes out clean. Cool in the pan for 30 minutes. Remove from pan and cool on wire rack until cool enough to eat. Enjoy!