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December 4, 2011

coffee cake...

Waking up this morning, I was in the mood for some sort of pastry-cake with my morning coffee. Actually, I had invited my mother and step-dad to come over for coffee and breakfast. I flashed back to my childhood, remembering how I was so afraid to try coffee cake, because I always thought it had actual coffee in it. As an adult...I wonder if I can make that happen! I found this recipe online at Joy Of Baking. I've found a few pretty good recipes there. I slightly changed a bit of the ingredients, so here it is...

Coffee Cake
Ingredients (Topping):
1 cup walnuts (although, I used candied walnuts and candied pecans)
1/3 cup light brown sugar (packed...a little extra is good, too)
1/2 cup chocolate chips
3/4 tsp. ground cinnamon
1 TB. AP Flour

Ingredients (Coffee Cake):
2 cups cake flour (sifted)
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
10 TB butter, room temp
3/4 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
1/8 tsp. almond extract
2/3 cup sour cream (or plain yogurt)

To make the coffee cake topping, I chopped up the candied walnuts and candied pecans to about pea-sized pieces. It's okay if there are some that are a little larger. The nuts don't have to be candied, I just like that extra crunch. Throw chopped nuts in a bowl, and add the rest of the ingredients. Mix well so the flour and cinnamon coat everything.

Next, prep your pan. Turn the oven to 350 degrees (F), then spray a 9 inch cake pan with nonstick spray. I cut out a circle piece of parchment paper to line the bottom to help remove the coffee cake after baking.

In the mixer, put the butter and start to cream it, slowly add the sugar until it is combined and smooth. Add one egg at a time. You might have to scrape down the sides with a spatula. Next, add the vanilla and almond extracts.

In a separate bowl, sift the flour, baking soda, baking powder, and salt. Slowly add a little of the dry ingredients into the mixer (to avoid it flying out the sides). Once incorporated, add the sour cream until it's incorporated.

Spoon half the mixture into the cake pan, then sprinkle some of the topping onto the mixture. Add the rest of the mixture on top, spread to the edges of the pan, then add the rest of the topping crumble on top, making sure to cover completely.

Stick in the oven for 40-50 minutes, or until a toothpick comes out clean from the center. Let it sit about 5 minutes once you remove it from the over. Then, carefully remove it from the pan (or serve directly from the pan). Just remember to serve it warm, and enjoy!!!