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Best Coffee Cake Ever
Adapted from The Pioneer Woman
Serves 6-8
Note: this is a half recipe and used a 9-inch square pyrex baking dish
Raciónes: 6-8
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Ingredientes
- FOR THE CAKE:
- 3/4 stick butter, softened
- 1 scant cup sugar (I used 7/8 cup, which is 3/4 cup + 2 T.)
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/2 + 1/8 cup buttermilk
- FOR THE TOPPING:
- 3/4 stick butter, softened
- 3/8 cups flour
- 3/4 cup brown sugar (or less â see updated notes)
- 1 scant tablespoon cinnamon
- 3/4 cup almonds or pecans, chopped (optional â see updated notes)
Direcciones
- Notes:
- ⢠Next time, I might not even add nuts on top. I think I might prefer it without.
- ⢠Next time, too, I might cut back a wee bit on the sugar in the topping.
- Notes updated:
- ⢠Made this again without the nuts, and I prefer it this way. It just has more of that classic coffee cake taste to me. Husband prefers nuts, however â heâs only tried it with almonds but thinks heâd prefer pecans (such a picky husband these days⦠sike, my love, youâre not picky at all). I should note that Iâm not a huge fan of nuts in baked goods, so if you like nuts, I say use them!
- ⢠I lightly filled a 3/4 cup measuring cup with brown sugar, which made the topping slightly less sweet, which I prefer.
- 1. Preheat oven to 350ºF. Grease a 9-inch square pan (or the equivalent) with butter.
- 2. Cream butter and sugar until light and fluffy. In a separate bowl, whisk together flour, baking powder and salt. Add egg to butter and sugar mixture. Mix on low until combined. Add half of the dry ingredients. Mix until incorporated. Add all of the buttermilk. Mix until incorporated. Add remaining flour and whisk until just combined. Spread batter into prepared pan.
- 3. Meanwhile, make the topping: Combine all ingredients in a large bowl. Use a pastry cutter or your hands to mix everything nicely together. Spread topping over batter. Bake for 40 to 45 minutes or until no longer jiggly. Let cool on wire rack for 10 minutes before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 6 servings | |
| Calories 619 | |
| Calories from Fat 231 | 37% |
| Total Fat 26.39g | 33% |
| Saturated Fat 14.98g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 795mg | 33% |
| Potassium 135mg | 4% |
| Total Carbs 92.26g | 25% |
| Dietary Fiber 2.3g | 8% |
| Sugars 60.38g | 40% |
| Protein 6.29g | 10% |
