Thanksgiving Coffee Cake with Topping

Coffee Cake pic1

This is a cake I like to make when I have a whole morning to myself. No work, no schedule, no appointment, as if time just stopped. There are a lot of little steps involved making this cake. But I don’t mind because I have time to enjoy the process. To me it is relaxing and therapeutic to just go through the motions of mixing the topping, whisking the flour. For a little short while, I forget all the things that are bothering me. While my hands are mixing and blending sugar and flour, my mind is unloading messy clutters and stresses. I enjoy running my fingers through the sugar, butter, nuts, cinnamon and smell the heavenly, sweet aroma. It is my kind of mornings to remind me of the good times in life.

As to the cake, it speaks for itself. This coffee cake is totally worth the trouble. The buttery, sweet, toasted nutty topping and the warm, fluffy cake are the perfect compliments to each other. All you need is a good cup of coffee. Indulge.

 

Thanksgiving Coffee Cake with Topping

This delectable coffee cake is undoubtedly one of my favorite desserts. I like to have it every day of the week.

Coffee Cake pic3

Preheat the oven to 350 degrees F.  Cook time:  40 minutes, watch at the end.

For the topping: In a large bowl, add oat flour, white and brown sugars, cinnamon, salt, nuts, mix well. Stir in the melted butter, use your fingers to work the mixture into loose clumps. Set aside.

For the cake: Whisk together the all-purpose flour, baking powder, baking soda and salt in a bowl. This is the dry ingredients, set aside. In a separate bowl, whisk together the buttermilk and yogurt until smooth.

Use an electric hand mixer, beat sugar and butter together until light and smooth. Add the eggs, one at a time, beat until fluffy and creamy. Alternately, add the flour mixture and buttermilk mixture, 1/3 at a time. Add vanilla extract last, scrape the sides and bottom, beat at medium speed for 15 seconds until just combined. Don’t over mix.

Transfer the batter to the greased baking pan, spreading it out evenly. Sprinkle the cake with all of the sugar-nuts topping. Make sure to cover the entire top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, about 40 to 41 minutes. Watch at the end, you can adjust the cook time accordingly. Promptly take the cake out from the oven and allow to cool on a metal rack for 10 minutes or longer before serving. The toasty nuts and buttery brown sugar topping is absolutely my favorite.

Coffee Cake pic2

 

Print recipe:

Thanksgiving Coffee Cake with Topping

  • Servings: 10 to 12 | Recipe by Leslie at Soups Ahoy
  • Print

Ingredients and Instructions

Topping:
1/2 cup coarsely chopped pecans
1/2 cup coarsely chopped walnuts
2/3 cup regular oatmeal (Quake 1-minute), chopped into oat flour
1/4 cup dark brown sugar   (or light brown sugar)
3 tablespoons granulated sugar
1 teaspoon ground cinnamon, more or less as you like
1/2 teaspoon regular salt
3 to 4 tablespoons butter, melted, add to mixture last

Coffee Cake
6 tablespoons butter, room temperature
3/4 cup granulated sugar
2 eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon regular salt
1 teaspoon pure vanilla extract
1 cup buttermilk, low-fat or regular
1/2 cup plain yogurt  (4-oz yogurt cup, vanilla flavor is fine)
1 (13 by 9-inch) non-stick baking pan, greased well

 

Preheat the oven to 350 degrees F.  Cook time:  40 minutes, watch at the end.

For the topping: In a large bowl, add oat flour, white and brown sugars, cinnamon, salt, nuts, mix well. Stir in the melted butter, use your fingers to work the mixture into loose clumps. Set aside.

For the cake: Whisk together the all-purpose flour, baking powder, baking soda and salt in a bowl. This is the dry ingredients, set aside. In a separate bowl, whisk together the buttermilk and yogurt until smooth.

Use an electric hand mixer, beat sugar and butter together until light and smooth. Add the eggs, one at a time, beat until fluffy and creamy. Alternately, add the flour mixture and buttermilk mixture, 1/3 at a time. Add vanilla extract last, scrape the sides and bottom, beat at medium speed for 15 seconds until just combined. Don’t over mix.

Transfer the batter to the greased baking pan, spreading it out evenly. Sprinkle the cake with all of the sugar-nuts topping. Make sure to cover the entire top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, about 40 to 41 minutes. Watch at the end, you can adjust the cook time accordingly. Promptly take the cake out from the oven and allow to cool on a metal rack for 10 minutes or longer before serving.

The warm, buttery and toasty topping make this delectable coffee cake a popular choice for breakfasts or after meals. It is a wonderful cake to serve on Thanksgiving Day. All you need is a good cup of coffee. Indulge.

Coffee Cake pic1

 


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https://soupsahoy.wordpress.com/2015/07/25/thanksgiving-coffee-cake-with-topping/

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