from Cheryl and Griffith Day's
'The Back in the Day Bakery Cookbook'
Need an amazing dessert to impress company or the in-laws? This coffee cake always comes out moist and delicious - it never lasts more than a couple of days in our house. Ground cardamom gives it a unique taste, making the cake feel extra special.
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For the Streusel
1/4 cup packed Light Brown Sugar
1/2 cup AP Flour
1 1/2 tsp Ground Cinnamon
1/4 tsp salt
3/4 cup Chopped Pecans
3 tbsp Unsalted Butter, cold and cut into cubes
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For the Cake
2 1/2 cups Cake Flour (NOT self-rising)
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp salt
1/4 tsp ground cardamom
3/4 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 1/2 tsp vanilla extract
1 1/4 cup sour cream (NOT light or fat-free)
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1. Preheat oven to 350F. Spray a 10" tube pan with PAM..
2. Prepare the streusel - Combine brown sugar, flour, cinnamon, salt, and pecans in a small bowl. Cut the butter into sugar mixture, until the crumbs are approx. pea-sized. Keep bowl of in freezer while you make the cake batter.
3. For the cake, whisk together flour, baking powder, baking soda, salt, and cardamom. Set aside.
4. In the bowl of a stand mixer, fitted with the paddle attachment, cream butter and sugar together, until light and fluffy. Add the eggs, one at a time. Add vanilla and sour cream - mix until just blended. Turn the mixer to low, and slowly add the dry ingredients to the butter mixture, in thirds. Mix until just combined and no streaks of flour are visible.
5. Scrape half of the batter into the prepared pan, spreading it evenly. Sprinkle with approx 3/4cup of the streusel mixture, then add remaining batter and top with remaining streusel.
6. Bake 50-60 minutes, until cake tester comes out clean. Let cook in the pan for 30min. Remove from pan (streusel-side up) and allow to cool completely on a wire-rack, before adding the glaze.
2. Prepare the streusel - Combine brown sugar, flour, cinnamon, salt, and pecans in a small bowl. Cut the butter into sugar mixture, until the crumbs are approx. pea-sized. Keep bowl of in freezer while you make the cake batter.
3. For the cake, whisk together flour, baking powder, baking soda, salt, and cardamom. Set aside.
4. In the bowl of a stand mixer, fitted with the paddle attachment, cream butter and sugar together, until light and fluffy. Add the eggs, one at a time. Add vanilla and sour cream - mix until just blended. Turn the mixer to low, and slowly add the dry ingredients to the butter mixture, in thirds. Mix until just combined and no streaks of flour are visible.
5. Scrape half of the batter into the prepared pan, spreading it evenly. Sprinkle with approx 3/4cup of the streusel mixture, then add remaining batter and top with remaining streusel.
6. Bake 50-60 minutes, until cake tester comes out clean. Let cook in the pan for 30min. Remove from pan (streusel-side up) and allow to cool completely on a wire-rack, before adding the glaze.
For the Glaze
Combine 3/4 cup confectioners' sugar with 3 tbsp of honey*, and 2 tbsp of water, in a small bowl. Use a form to drizzle the glaze over the cake.
Brew a big pot of your favourite coffee (or tea!), and enjoy!
*if honey is too thick, warm it in the microwave for 10-15 seconds.
Combine 3/4 cup confectioners' sugar with 3 tbsp of honey*, and 2 tbsp of water, in a small bowl. Use a form to drizzle the glaze over the cake.
Brew a big pot of your favourite coffee (or tea!), and enjoy!
*if honey is too thick, warm it in the microwave for 10-15 seconds.
