You should NOT make this recipe IF you:
-are on a diet
-don’t love a moist cake
-aren’t a HUGE fan of crumble topping
-don’t enjoy toasted pecans
-can’t stand cinnamon
-can’t be trusted with an entire pan of coffee cake
I wish I had a warning like this this before I made this cake. I ate more of it that I had planned to! And to think that I thought portioning some for the neighbors would have been a enough! Little did I know that I couldn’t be trusted with ANY of this cake. One piece was a gateway drug. Suddenly I found myself standing in the kitchen with a spoon scooping out cake like it was going out of style. I totally caught Casey doing the same thing. I really couldn’t get enough and my stomach never signaled my brain to say it was full! Damn stomach! How dare you! Coffee cake is seriously the best excuse to have cake for breakfast. Agreed?
PLEASE PLEASE PLEASE make sure you have people to share this with. It makes a TON. And if you don’t, please don’t blame me for your 5 lb weight gain. Blame the Baked cookbook for giving us such an incredible recipe! I totally warned you. Learn how to control your appetite, dammit.
There are three steps to this cake:
1. The Crumble
2. The Chocolate Cinnamon Swirl
3. The Sour Cream Cake
First make your crumble!
It consists of sugar, flour, toasted pecans, salt
and BUTTER!
Here is the sandy crumble after a few pulses. I could eat it directly from the bowl. For serious.
The chocolate cinnamon swirl mixture takes like 2 seconds to make. Here it is.
Now we start with the cake. Cream some butter.
Add sugar and then the eggs!
Indulge yourself with full fat sour cream. DO IT. Mix in the vanilla!
The flour goes in a bit at a time. Then you are done with the cake batter.
Spread first layer of batter in your lubed baking dish. Top with cinnamon swirl mixture. I kinda skimped. Oops.
After you finished the layering/swirl steps, top the cake with crumble. There’s a healthy amount!
Out of the oven…and it looks like this!
Immediately give some away!
And then save a few slices.
Then eat some! For breakfast, lunch and dinner!
Sour Cream Coffee Cake with Chocolate Cinnamon Swirl
recipe from Baked:New Frontiers in Baking
For the Crumb Topping:
- 3/4 cup all purpose flour
- 3/4 cup firmly packed dark brown sugar
- 1/2 teaspoon salt
- 3/4 cup pecans, toasted
- 6 tablespoons unsalted butter, cold, cut into 1 inch cubes
For the Chocolate Cinnamon Swirl:
- 1/2 cup sugar
- 1 teaspoon dark unsweetened cocoa powder
- 1 teaspoon cinnamon
For the Sour Cream Cake:
- 3 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, soft but cool, cut into 1 inch pieces
- 2 1/4 cups sugar
- 4 large eggs
- 16 ounces sour cream
- 1 1/2 teaspoons pure vanilla extract
Make the Crumb Topping:
Put the flour, sugar and salt in a food processor and pulse for 5 seconds to mix. Add the pecans and pulse until the pecans are finely chopped and thoroughly incorporated.
Add the butter and pulse until combined. The mixture will look like very coarse sand. Cover with plastic wrap and set aside in the fridge.
Make the Chocolate Cinnamon Swirl:
In a small bowl, whisk together the sugar, cocoa powder and cinnamon and set aside.
Make the Sour Cream Cake:
Preheat the oven to 350 degrees F. Butter a 9×13 baking pan, If you use a metal pan, the edges of the cake will be crispy. Sift the flour, baking powder, baking soda and salt together in a medium bowl.
In a bowl of an electric mixer fitted with a paddle attachment, cream the butter until smooth and ribbon-like. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and starts to look fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix again for 30 seconds.
Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not over mix.
Pour one third of the cake batter in the prepared pan. Using an offset spatula to spread the batter evenly.
Sprinkle half of the chocolate cinnamon swirl mixture over the batter, covering the entire surface of the batter. Spoon half of the remaining batter over the swirl mixture and spread it evenly. Top with the remaining swirl mixture then the remaining batter and spread the batter evenly. Sprinkle the crumb topping over the top of the batter.
Bake in the center of the oven, rotating the pan three times during baking for 1 hour, or until toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes, then serve.
The cake will keep for 3 days, tightly covered at room temperature. If it lasts that long…
