This is a cake I would wake up to periodically as a kid. It will send hypnotic aroma waves through the whole house, waking everyone up. As far as the process of making this cake goes, I really like to begin by making the topping. Combining the flavors that will top the cake provides motive to hurry and bake the cake and get to the eating part!
| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 25 min |
| Inactive: | 30 min |
| Cook: | 50 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1/2 cup toasted and coarsely chopped pecans
- 1/2 cup toasted and coarsely chopped walnuts
- 2/3 cup all-purpose flour, sifted
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon, sifted
- 1 teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
- 4 tablespoons unsalted butter, plus additional for greasing the pan, at room temperature
- 1 cup granulated sugar
- 2 eggs, at room temperature
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking powder, sifted
- 1 teaspoon baking soda, sifted
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup whole milk yogurt
Instructions
- For the topping: Line a baking sheet with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
- For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13- by 9-inch baking pan. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and granulated sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one at a time, and beat until thoroughly integrated.
- Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and yogurt until smooth. Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan, spreading it out evenly. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 368 |
| Total Fat | 17 g |
| Saturated Fat | 7 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 6 g |
| Cholesterol | 52 mg |
| Sodium | 263 mg |
Reviews
This recipe was fun to make and is awesome with coffee anytime. Yummy!
This was absolutely fantastic!!! For those complaining about the topping, I feel it is perfect. Salt and sweet are one of my favorite combinations. This cake is very light and this will be getting made a LOT more. The chosen co-worked I shared it with, ALL asked for the recipe.
Easy and delicious!
Delicious! I love anything with crumble topping! Also love that it isn’t loaded with a pound of butter like most coffee cakes. For those who added extra butter – it isn’t necessary. The yogurt & buttermilk made it great. I also omitted the salt from the topping per reviews.
This is delicious. I did not use salt in the topping since the reviews said it was too salty. I also used 8 Tlb butter for the cake, instead of the 4 Tlb listed in recipe, as 4 Tlb did not seem enough. I used sour cream instead of yogurt. Came out great. Love the trick of refrigerating the crumb topping before putting on cake. I did not think there was too much cinnamon in topping, and used the 2 tsp called for in recipe. Will definitely be making again.
It is good, but for me too much cinnamon in the topping and I only used 1 tsp instead of 2. Lots of different ingredients and lots of dishes. I agree, too much salt in the topping. It seems that professional cooks become desensitized to salt.
The recipe was written poorly. Kept mentioning sour cream in the instructions but yogurt in the ingredients. Butter seemed off too. Used my instincts and all came out okay. Kind of surprised Alex would let these mistakes get by.
This was amazing
Absolutely amazing! One of my favorites for sure.
all ingredients Must be included in preparation