Sour Cream Coffee Cake with Chocolate Cinnamon Swirl
Oct 30, 2024 23:18:36 GMT -5
Post by PurplePuppy on Oct 30, 2024 23:18:36 GMT -5
Sour Cream Coffee Cake with Chocolate Cinnamon Swirl
Yield 18 to 24 servings
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Ingredients
For the crumb topping:
3/4 cup (90g) all-purpose flour
3/4 cup (150g) firmly packed brown sugar (dark or light)
1/2 teaspoon salt
3/4 cup pecans, toasted
6 tablespoons (85g) unsalted butter, cold & cut into 1-inch cubes
For the swirl:
1/2 cup (100g) granulated sugar
1 teaspoon dark unsweetened cocoa powder
1 teaspoon cinnamon
For the cake:
3 & 1/2 cups (420g) all-purpose flour
1 & 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (226g) unsalted butter, softened but cool, cut into 1-inch pieces
2 & 1/4 cups (450g) granulated sugar
4 large eggs
16 ounces (454g) sour cream
1 & 1/2 teaspoons vanilla extract
Instructions
To make the crumb topping:
Place the flour, brown sugar, and salt in the bowl of a food processor. Pulse for a few seconds to mix. Add the pecans, and pulse until the pecans are finely chopped and thoroughly mixed.
Add the butter and pulse until combined. The mixture should look like coarse sand. Cover and refrigerate.
To make the swirl:
Whisk together the sugar, cocoa powder, and cinnamon. Set aside.
To make the cake:
Preheat oven to 350°F. Butter a 9"x 13"x 2" baking pan.
Whisk together the flour, baking soda, baking powder, and salt. Set aside.
Using an electric mixer or a stand mixer, beat the butter until smooth. Scrape down the sides of the bowl. Add the sugar, and beat until the mixture is smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape the sides again and mix for another 30 seconds.
Add the sour cream and vanilla, and mix just until combined. Add the flour mixture in 3 portions, scraping sides of bowl as needed. Mix each addition just until combined. Do not overmix.
To assemble the cake:
Pour one-third of the cake batter into prepared pan. Spread evenly.
Sprinkle half of the swirl mixture evenly over the batter.
Spread half of the remaining batter evenly over the swirl mixture.
Sprinkle the remaining swirl mixture evenly over batter.
Spread the remaining batter evenly over the swirl mixture.
Sprinkle the crumb mixture evenly over the batter.
Bake for 60-70 minutes, rotating the pan 3 times during baking. A pick inserted into the center of the cake should come out clean.
Cool the cake in pan on wire rack for at least 30 minutes before serving.
Store any leftovers at room temperature in a tightly sealed container for up to 3 days.
link
Yield 18 to 24 servings
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Ingredients
For the crumb topping:
3/4 cup (90g) all-purpose flour
3/4 cup (150g) firmly packed brown sugar (dark or light)
1/2 teaspoon salt
3/4 cup pecans, toasted
6 tablespoons (85g) unsalted butter, cold & cut into 1-inch cubes
For the swirl:
1/2 cup (100g) granulated sugar
1 teaspoon dark unsweetened cocoa powder
1 teaspoon cinnamon
For the cake:
3 & 1/2 cups (420g) all-purpose flour
1 & 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (226g) unsalted butter, softened but cool, cut into 1-inch pieces
2 & 1/4 cups (450g) granulated sugar
4 large eggs
16 ounces (454g) sour cream
1 & 1/2 teaspoons vanilla extract
Instructions
To make the crumb topping:
Place the flour, brown sugar, and salt in the bowl of a food processor. Pulse for a few seconds to mix. Add the pecans, and pulse until the pecans are finely chopped and thoroughly mixed.
Add the butter and pulse until combined. The mixture should look like coarse sand. Cover and refrigerate.
To make the swirl:
Whisk together the sugar, cocoa powder, and cinnamon. Set aside.
To make the cake:
Preheat oven to 350°F. Butter a 9"x 13"x 2" baking pan.
Whisk together the flour, baking soda, baking powder, and salt. Set aside.
Using an electric mixer or a stand mixer, beat the butter until smooth. Scrape down the sides of the bowl. Add the sugar, and beat until the mixture is smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape the sides again and mix for another 30 seconds.
Add the sour cream and vanilla, and mix just until combined. Add the flour mixture in 3 portions, scraping sides of bowl as needed. Mix each addition just until combined. Do not overmix.
To assemble the cake:
Pour one-third of the cake batter into prepared pan. Spread evenly.
Sprinkle half of the swirl mixture evenly over the batter.
Spread half of the remaining batter evenly over the swirl mixture.
Sprinkle the remaining swirl mixture evenly over batter.
Spread the remaining batter evenly over the swirl mixture.
Sprinkle the crumb mixture evenly over the batter.
Bake for 60-70 minutes, rotating the pan 3 times during baking. A pick inserted into the center of the cake should come out clean.
Cool the cake in pan on wire rack for at least 30 minutes before serving.
Store any leftovers at room temperature in a tightly sealed container for up to 3 days.
link
