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A slice of Coffee Cake with a steaming cup of coffee is one of life’s little pleasures. This is your classic ‘crumb’ Coffee Cake recipe. It has a rich and buttery flavor with a soft and moist texture. But what makes this Coffee Cake so unique is the grainy crumb mixture that sits on top of the cake and runs through its center. You can serve this cake while it’s still warm from the oven, at room temperature, or even cold. Leftovers can be covered and stored for a few days at room temperature.
Coffee Cakes are the informal cakes, the ones for everyday. Although called a “Coffee” Cake, it does not necessarily contain coffee. The name more often refers to how the cake is eaten, that is, with a cup of coffee. While some coffee cakes contain yeast, this Coffee Cake is a butter cake, that is, leavened with baking powder and baking soda. Sour cream (full or reduced fat) gives this cake its rich flavor. (You can replace the sour cream with plain yogurt or crème fraiche.)
Coffee cakes are instantly recognizable by their delicious crumb topping, and for this recipe we use chopped nuts (pecans, walnuts, almonds, or hazelnuts), light brown sugar, mini chocolate chips, ground cinnamon, and a little flour. I love how the crumb mixture turns crunchy when baked, and its grainy texture contrasts nicely with the soft and moist butter cake.
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Article and Demonstration by Stephanie Jaworski
Photo and Videography by Rick Jaworski
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