Zutaten für Coffee House Coffee Cake
- 3 cups (360g) all-purpose flour
- 1¼ cups (250g) packed light brown sugar
- 1½ cups (340g) unsalted butter
- 1 teaspoon ground cinnamon
- ½ cup (50g) chopped pecans
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (240ml) milk
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Zubereitung von Coffee House Coffee Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9x13 inch baking pan.
- Make the crumb topping: In a medium bowl, combine 1 cup (120g) all-purpose flour, ½ cup (100g) packed light brown sugar, ½ cup (113g) softened unsalted butter, and 1 teaspoon ground cinnamon. Mix until it resembles moist crumbs.
- Stir in ½ cup (50g) chopped pecans.
- In a large bowl, cream together 1 cup (2 sticks, 227g) unsalted butter, ¾ cup (150g) packed light brown sugar, and ½ cup (100g) granulated sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups (240g) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup (240ml) milk.
- Pour the batter into the prepared baking pan.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean and the edges are lightly golden brown.
- Let the coffee cake cool completely in the pan before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
159g
Fat
76g
Carbs
21g
