Total time: About 1 hour
Servings: 8 to 12. This makes 1 (9-inch) square cake.
Note: Adapted from Heirloom Bakery and Cafe in South Pasadena.
Topping
1/2 cup light brown sugar
1 tablespoon cocoa
1 teaspoon cinnamon
1/2 cup chocolate chips
1/2 cup chopped pecans
1/4 cup (1/2 stick) butter, melted and cooled
In a large bowl, stir together the brown sugar, cocoa, cinnamon,
chocolate chips, pecans and butter. Set aside.
Cake and assembly
1/2 cup (1 stick) butter
1 cup plus 1 1/2 tablespoons sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
1 1/2 cups (6.4 ounces) flour
1 teaspoon baking soda
1/4 teaspoon salt
Prepared topping
1. Heat the oven to 350 degrees.
2. In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in the eggs, one at a time, until incorporated, then beat in the sour cream and vanilla.
3. In a medium bowl, sift together the flour, baking soda and salt.
4. Gently fold the dry ingredients into the butter and egg mixture to form a batter. The batter will be lumpy; simply continue folding until no large lumps remain.
5. Spoon one-half of the batter into a greased 9-inch-square baking pan, then layer with half of the topping. Layer with the remaining batter, then the remaining topping. Bake until the coffee cake is puffed and golden and a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before serving.
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