This classic coffee cake is a delightful treat that combines a slightly sweet and doughy texture with a rich flavor profile. Topped with a crunchy nut topping, it’s the perfect accompaniment to your morning coffee or tea. The recipe allows for flexibility in terms of the baking pan you use, whether it’s a springform pan, rectangular pan, tube pan, or large loaf pan. Just follow the instructions to shape the dough accordingly.
MAKES: 2 loaves
TIME: 4 hours or more, largely unattended
INGREDIENTS:
- 4 cups all-purpose flour, plus more as needed
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1/3 cup sugar
- 6 tablespoons (3/4 stick) cold butter, plus softened butter for the bowl and pans
- 2 eggs
- About 1 cup milk, preferably whole
- 1/2 cup raisins (optional)
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup chopped almonds, pecans, or walnuts
INSTRUCTIONS:
- In a food processor, combine 3 cups of flour, instant yeast, salt, and 2 tablespoons of sugar. Process for 5 seconds.
- Add 2 tablespoons of cold butter and the eggs to the food processor. Pulse a few times until well combined.
- With the machine running, drizzle 1/2 cup of milk through the feed tube. Continue processing until a dough ball forms. If needed, add more milk, one tablespoon at a time, until the dough reaches the desired consistency.
- Transfer the dough onto a lightly floured surface. Knead by hand for a minute or two, incorporating the raisins (if using) and additional flour if necessary to prevent sticking. The dough is ready when it becomes silky smooth and elastic.
- Butter a large bowl and place the dough ball in it. Cover the bowl with plastic wrap and allow the dough to rise until it doubles in size, which usually takes at least 2 hours.
- Preheat the oven to 350˚F (175˚C). Grease a 9- or 10-inch springform pan.
- In a separate bowl, combine the remaining butter, sugar, 1/2 cup of flour, ground cinnamon, and chopped nuts. Use a wooden spoon to mix the ingredients until they form a crumbly topping.
- Once the dough has risen, punch it down and knead it a couple of times on a floured surface. Roll the dough into a ball and press it into the prepared springform pan.
- Sprinkle the cake with the nut topping, gently pressing it down to create a dimpled surface.
- Cover the pan and let the dough rise for approximately 30 minutes until it becomes puffy.
- Bake the coffee cake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, transfer the pan to a wire rack and allow the coffee cake to cool. Once cooled, remove it from the pan.
- This coffee cake can be stored for a couple of days and is delicious when toasted.
TIPS:
- To ensure the best results, make sure to use fresh yeast for this recipe. Instant yeast is preferred, as it eliminates the need for proofing.
- When measuring flour, spoon it into the measuring cup and level it off with a knife for accurate measurements.
- Adjust the amount of milk as needed while processing the dough to achieve the right consistency. The dough should come together into a smooth ball that is not too dry or sticky.
- If you prefer a sweeter coffee cake, add more sugar to the dough or increase the amount of raisins in the recipe.
- Be creative with the nut topping by using your favorite nuts or a combination of different varieties for added flavor and texture.
- When pressing the dough into the pan, make sure it is evenly distributed for uniform baking.
- Keep an eye on the coffee cake towards the end of the baking time to prevent it from overbaking. Insert a toothpick into the center, and if it comes out clean, the cake is ready.
- Allow the coffee cake to cool completely on a wire rack before removing it from the pan to prevent it from sticking.
