Professional Baker Teaches You How To Make COFFEE CAKE!

Is there anything more relaxing than sitting in a big comfy chair with a cup of coffee and a nice slice of coffee cake ?

I'm gonna start you off with the basics showing you how to make a sour cream pecan coffee cake .

Now , this has a cinnamon str layer in the middle and on top .

So I'll start with the Strus topping .

So for sweetness , I have half a cup of dark brown sugar to keep it from melting into the coffee cake .

Butter itself .

A quarter cup of all purpose flour making a Strus for a coffee cake is also a great opportunity to introduce a real hit of flavor .

A teaspoon of cinnamon really achieves that .

I've got three tablespoons of butter which I've melted and I'll just pour that over top and stir that in .

When you see the actual white flour disappear within the Russel .

You know , you have it evenly blended three quarters of a cup of chopped pecan pieces and I'll just stir this so that the nuts get incorporated with the sugar and the flour .

A great tip is to actually make this in larger batches .

You can freeze a ruel ahead of time , then any time you want to add a little crunch in character to simple muffins or a banana bread , it's just easy to reach in and Sprinkle right from the freezer on top of whatever it is you're baking .

I'll set this aside while I start on the coffee cake batter itself .

First , I'll sift two cups of flour .

In addition to the flour , I add a full tablespoon of baking powder .

A lot of coffee cake batters tend to be quite dense .

So you need a lot of leavening to get them to lift up and hold up .

That Strus topping in the middle and on top half a teaspoon of baking soda .

Baking soda activates first as it hits the heat of the oven and then baking powder kicks in later .

So you get a nice light coffee cake , a teaspoon of salt .

And the last thing to add to compliment the cinnamon in the Strus is a quarter teaspoon of all spice .

The method we call for this style of coffee cake is called quick cake method .

You combine all your dry ingredients in one bowl , all your wet ingredients in a second bowl and then you blend the two together .

So part of the liquid is half a cup of melted butter .

I can measure in my cup and a quarter of sugar .

Now , sugar is a dry ingredient .

But because it melts into the sour cream , butter and eggs that I combine together it qualifies as a wet ingredient .

I'll pour the melted butter in while the butter is still warm .

And now for the sour cream and eggs , I'll break two eggs into the wet mixture here .

And sour cream does play a prominent role in this coffee cake , a cup and a half of it .

When you're baking with sour cream , you need to use the full fat .

If you use low fat or fat free , it won't hold its shape .

And I love how the sour cream balances out the sweetness and lastly two teaspoons of vanilla extract .

So as you can see , this batter is really made up of simple ingredients .

A whisk the sour cream , eggs , sugar and butter together .

And so you can actually get a sense that the sugar is dissolving within the sour cream .

Then I switched to a spatula and add the wet to the dry ingredients .

I like to mix it by hand , first of all .

So you don't over mix what's important to stir it just until the batter comes together .

For this particular recipe .

I use a nine inch square pan and this has been greased with a bit of butter and I find greasing with butter , makes the coffee cake batter easier to spread .

Half of the batter goes into the pan , spread it right into the corners just like so and now for the Stel and a nice even Sprinkle of half of the Strus .

I'll admit I like a lot of Strus in my coffee cake .

So to keep the coffee cake from separating when I slice it because of this generous Strus layer , what I do is take a skewer and just loosely run it through just to kind of blend the Strus ever so slightly into the coffee cake .

And that way it won't separate when it's sliced to make the final half of the batter spread easily .

I dollop it on top of the ruel and you can tell that the baking soda is going to work .

Already reacting with the acidity that's within the sour cream .

Making this batter change its texture even before it hits the oven .

And I'll just use my hands to put the final half of the Russel evenly on top of the cake .

I just run my skewer loosely through this streusel just to make sure it stays on the cake .

So this is ready for the oven .

I've preheated it to 3 50 it takes 45 to 55 minutes to cook the coffee cake through .

I insert a skewer in the center of it .

When it comes out clean , then I know it's done and the skewer comes out clean .

So the cake is done .

I'll set this one aside and I have one already cooled down to slice into .

Isn't that pecan Strus topping ?

Just so inviting .

Just can't wait to get in there and cut a slice cake like this .

I like to serve in squares .

Oh .

And you can see that beautiful pecan Strus layer in between .

Smell the cinnamon , a coffee cake you can eat with your fingers .