BM # 4 DAY 6 : Coffee Cake

Sitting leisurely in the morning with a slice of Coffee Cake and a steaming cup of coffee, is one of life's little pleasures. This is your classic 'crumb' Coffee Cake recipe. It has a rich and buttery flavor and soft, moist texture. But what makes this Coffee Cake unique is its' streusel topping and its vein of streusel that runs through the center of the cake. The streusel, when baked, becomes slightly crunchy with a grainy texture which contrasts so well to the softness of the cake.
Coffee Cakes are the informal cakes, the ones for everyday. Although called a "Coffee" Cake, it does not usually contain coffee. The name more often refers to how the cake is eaten, that is, with a cup of coffee.
Ingredients :
Coffee Cake Topping:
1/2 cup walnuts
1/2 cup cashews
1/4 cup pecans
1/4 cup light brown sugar
1/3 cup mini chocolate chips
1/4 teaspoon ground cinnamon
1 tablespoon all purpose flour
Coffee Cake:
2 cups sifted cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter, room temperature
3/4 cup granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup sour cream or plain yogurt


Directions :
1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place the nuts on a baking sheet and bake for 8 - 10 minutes or until fragrant and lightly browned. Let cool and then coarsely chop. Set aside.
2. Coffee Cake Topping : In a small bowl stir together the sugar, chopped nuts, chocolate chips, ground cinnamon and flour. Set aside.

3. Butter and flour (or spray with a non stick vegetable/flour spray) a 9-inch round or square pan . Line the bottom of the pan with a parchment paper.
4. In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
5. In a bowl with an electric mixer, beat the butter until softened (about 1 minute).
6. Gradually add the sugar and continue to beat until light and fluffy (about 3-4 minutes).
7. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
8. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined.

9. Spoon half of the batter into the prepared pan, smoothing the top with a spatula. Sprinkle about half of the nut topping on top of the batter. Cover with the remaining batter and then sprinkle with the remaining nut topping.

10. Bake for about 40 - 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

11. Remove from the oven and let rest for about 10 minutes before releasing the sides of the pan.

12. Serve warm or at room temperature.