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Category: Coffee Cake
Prep Time: Cook Time: Total Time:
1 tbsp softened unsalted butter
For the streusel topping:
4 tbsp unsalted butter
2/3 cup flour
1/4 cup toasted pecans, coarsely chopped
2 tbsp sugar
2 tbsp light brown sugar
1/2 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp salt
For the filling:
1/2 cup toasted pecans
6 oz coarsely chopped bittersweet chocolate
3 tbsp sugar
3 tbsp light brown sugar
3 tbsp Dutch-processed cocoa powder
For the cake:
3 cups sifted cake flour
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp table salt
1 1/4 cups unsalted butter, slightly softened
1 2/3 cups superfine sugar
4 large eggs
2 tsp vanilla extract
2 cups sour cream
Preheat the oven to 350. Generously butter a 10-inch tube pan with a removable bottom.
Make the topping: In a 2-quart saucepan, heat the butter over medium heat until almost melted. Remove from the heat and cool to tepid. In a medium bowl, combine the flour, pecans, both sugars, cinnamon, baking powder, and salt and stir with a fork. Add the flour mixture to the butter and stir until evenly moistened and crumbly.
Make the filling: In a food processor, pulse the pecans, chopped chocolate, both sugars, and cocoa until the chocolate is finely chopped, 12 to 14 pulses. Set aside 1/2 cup of this mixture as an additional topping.
Make the cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, 1 to 2 minutes. Add the sugar slowly, beating until combined. Scrape the bowl. Beat in the eggs one at a time, blending each one completely before adding the next. Scrape the bowl and blend in the vanilla. On low speed, alternate adding the dry and the sour cream, adding the flour in four parts and the sour cream in three parts, beginning and ending with the flour, and scraping the bowl as needed.
Layer and marble the batter and filling: Spoon 2 generous cups of the batter into the prepared pan. Smooth with the back of a soupspoon, spreading the batter to the side of the pan first and then to the center. Sprinkle about 1/2 cup of the filling evenly over the batter. Cover the filling with about 2 cups of batter, dropping dollops around the pan and smoothing with the spoon. Sprinkle another 1/2 cup filling evenly over the batter and cover with 2 more cups batter. Layer on another 1/2 cup of filling and then the remaining batter. (You’ll have four layers of batter and three layers of filling.) Insert a table knife 1 inch from the side of the pan straight into the batter going almost to the bottom. Run the knife around the pan two times, without lifting up the blade, spacing the circles about 1 inch apart. Smooth the top with the back of the soupspoon.
Top and bake the cake: Take a handful of the streusel crumbs and squeeze firmly to form a large mass. Break up the mass into smaller clumps, distributing the streusel evenly over the batter. Repeat with the remaining streusel. Clump the reserved chocolate filling mixture together with your hands and sprinkle over the streusel. Press both toppings lightly into the surface of the cake. Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted into the center of the cake comes out clean, 70 to 75 minutes. Transfer to a wire rack and let cool for at least an hour before removing from the pan.
Invert the cake: Gently lift up the center tube while carefully pushing the bottom upward with your opposite hand. If the cake doesn’t release easily, run a thin knife between the cake and the tube and between the cake and the outer wall of the pan. Once the cake is out, run the knife under the bottom, too.
Fold a 12-inch square of aluminum foil into quarters. Measure 1-1/4 inches from the inside tip of the foil and cut an arc (this will become a hole for the tube when you unfold the foil). Unfold the foil and place over the cake, pressing gently onto the top of the cake and molding the foil around its sides to hold in the streusel.
Invert the cake onto a plate and remove the center tube. Invert the cake onto a rack, remove the foil, and cool right side up.
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CHOCOLATE RIPPLE COFFEE CAKE
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Category: Coffee Cake
Prep Time: Cook Time: Total Time:
1 tbsp softened unsalted butter
For the streusel topping:
4 tbsp unsalted butter
2/3 cup flour
1/4 cup toasted pecans, coarsely chopped
2 tbsp sugar
2 tbsp light brown sugar
1/2 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp salt
For the filling:
1/2 cup toasted pecans
6 oz coarsely chopped bittersweet chocolate
3 tbsp sugar
3 tbsp light brown sugar
3 tbsp Dutch-processed cocoa powder
For the cake:
3 cups sifted cake flour
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp table salt
1 1/4 cups unsalted butter, slightly softened
1 2/3 cups superfine sugar
4 large eggs
2 tsp vanilla extract
2 cups sour cream
Preheat the oven to 350. Generously butter a 10-inch tube pan with a removable bottom.
Make the topping: In a 2-quart saucepan, heat the butter over medium heat until almost melted. Remove from the heat and cool to tepid. In a medium bowl, combine the flour, pecans, both sugars, cinnamon, baking powder, and salt and stir with a fork. Add the flour mixture to the butter and stir until evenly moistened and crumbly.
Make the filling: In a food processor, pulse the pecans, chopped chocolate, both sugars, and cocoa until the chocolate is finely chopped, 12 to 14 pulses. Set aside 1/2 cup of this mixture as an additional topping.
Make the cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, 1 to 2 minutes. Add the sugar slowly, beating until combined. Scrape the bowl. Beat in the eggs one at a time, blending each one completely before adding the next. Scrape the bowl and blend in the vanilla. On low speed, alternate adding the dry and the sour cream, adding the flour in four parts and the sour cream in three parts, beginning and ending with the flour, and scraping the bowl as needed.
Layer and marble the batter and filling: Spoon 2 generous cups of the batter into the prepared pan. Smooth with the back of a soupspoon, spreading the batter to the side of the pan first and then to the center. Sprinkle about 1/2 cup of the filling evenly over the batter. Cover the filling with about 2 cups of batter, dropping dollops around the pan and smoothing with the spoon. Sprinkle another 1/2 cup filling evenly over the batter and cover with 2 more cups batter. Layer on another 1/2 cup of filling and then the remaining batter. (You’ll have four layers of batter and three layers of filling.) Insert a table knife 1 inch from the side of the pan straight into the batter going almost to the bottom. Run the knife around the pan two times, without lifting up the blade, spacing the circles about 1 inch apart. Smooth the top with the back of the soupspoon.
Top and bake the cake: Take a handful of the streusel crumbs and squeeze firmly to form a large mass. Break up the mass into smaller clumps, distributing the streusel evenly over the batter. Repeat with the remaining streusel. Clump the reserved chocolate filling mixture together with your hands and sprinkle over the streusel. Press both toppings lightly into the surface of the cake. Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted into the center of the cake comes out clean, 70 to 75 minutes. Transfer to a wire rack and let cool for at least an hour before removing from the pan.
Invert the cake: Gently lift up the center tube while carefully pushing the bottom upward with your opposite hand. If the cake doesn’t release easily, run a thin knife between the cake and the tube and between the cake and the outer wall of the pan. Once the cake is out, run the knife under the bottom, too.
Fold a 12-inch square of aluminum foil into quarters. Measure 1-1/4 inches from the inside tip of the foil and cut an arc (this will become a hole for the tube when you unfold the foil). Unfold the foil and place over the cake, pressing gently onto the top of the cake and molding the foil around its sides to hold in the streusel.
Invert the cake onto a plate and remove the center tube. Invert the cake onto a rack, remove the foil, and cool right side up.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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