quick coffee cake

i really like coffee cake. i have fond memories of eating the entemann kind when i was a kid. the crumbly top is irresistible. some people don’t know there’s no coffee in the cake itself…

“i’m making coffee cake. do you know what that is?”
“no, i don’t like coffee cake.”

then when it was done, “you’re not going to try it? i think you’ll like it. there no coffee in the cake, you know…”
“oh… there’s no coffee? … mmm this is good!”
“ha, i knew you didn’t know what it was!”

quick coffee cake
from the america’s test kitchen family baking book


1/3 cup packed (2 1/3 oz) light brown sugar
1/3 cup (2 1/3 oz) granulated sugar
1/3 cup (1 2/3 oz) ap flour
4 tbsp (1/2 stick) unsalted butter, softened
1 tbsp ground cinnamon
1 cup (4 oz) pecans or walnuts, chopped coarse

3 cups (15 oz) ap flour
1 tbsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 3/4 cups sour cream
1 cup packed (7 oz) light brown sugar
1 cup (7 oz) granulated sugar
3 large eggs
7 tbsp unsalted butter, melted and cooled

1. adjust an oven rack to the middle position and heat the oven to 350 degrees. grease two 9-inch round cake pans. (note: atk says not to put the batter into one large cake pan).

2. for the topping: using your fingers, mix the sugars, flour, butter, and cinnamon together in a medium bowl until the mixture resembles wet sand. stir in the pecans and set aside.

3. for the cake: whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl. in a medium bowl, whisk the sour cream sugars, eggs, and melted butter together until smooth. gently fold the egg mixture into the flour mixture until smooth (do not overmix).

4. scrape the batter into the prepared pan and smooth the tops. sprinkle the topping evenly over the top of both cakes.


5. bake until the tops are golden and a toothpick inserted into the center comes out with just a few crumbs attached, 25-30 minutes, rotating the pan halfway through baking. let the cakes cool on a wire rack for 15 minutes before serving.


comments: yum, i really like this recipe! the crumble topping is sweet and crunchy, and the cake has a nice cinnamon-y flavor and stays nice and moist.

i don’t have two 9″ round pans, so i think i used two 6″ round pans (took those out of the oven earlier) and an 8″x8″ square pan. that’s 18π+64 ≈ 120 sq. inches, which is pretty close to two 9″ round pans (81π/2 ≈ 127 sq. inches. this recipe makes kind of a lot of cake though, so last time i just made a half recipe.