My family has always loved my coffee cake. All 4 generations. This year I sprung Chef John"s version on them. They didn't know how to tell me they like this better. So I declared this to be my favorite coffee cake recipe. Giving Chef John the credit. From the other side of the table I hear "the ole tappa-tappa". I practically yelled YES in laughter. At least 4 people in the room were familiar. Then the "have you tried his______ recipe" began. You're a hit in our family.
+Arthur Hoffert Did you just replace the normal flour with gluten free flour? I have some coeliac friends and would love to try making this cake for them
+Stephen Fletcher The biggest thing with GF flour is that they are better mixed, and you're better working with weight versus volume for measuring out how much you need. 1 Cup = 140 grams When I made this, I made it with almond meal & coconut flour which definitely changed the texture of the dish. But if you wanted to do it this more legitimately I'd suggest a 40/60% ratio of 40% millet flour to 60% sweet rice flour & potato starch respectively. It's also kind of weird, but you should try swapping mesquite flour instead of millet flour if you're able to find it.
I know you're not going to read this three years after uploading this video but I have to comment: I LOVE this recipe! I've made this cake twice now and both times its been brilliant! I even burnt it the first time because I over-baked it to get the top to look right (it didn't!) and had to serve it to around seven or eight guests who CHOSE to finish off the cake rather than eat anything else and asked for more! Did I mention I burnt it? Today it was perfect and even more special. In short, this is a perfect recipe and some great advice! Thank you!
What I love about this guy is that he does the clumsy things that we all do in the kitchen and doesn’t cover them up with an edit. Definitely making this cake today!
I've made this pecan coffee cake like a thousand times when I worked at a Catering, it's like the best Coffee Cake ever! The only difference was that we started using half sour cream and half buttermilk. I didn't copy the recipe to take home, but now, Thank You Very Much Chef John! I will be making it again, and again, and again! And by the way, I started loving your recipes when, after trying several biscuits recipes I found yours, it's my family's and my very favorite. So far, all your recipes have become my kids' favorite.
Been making this for years and it has become a family favorite. I just use walnuts instead of Pecans. This is the perfect accompaniment to tea or coffee 🤤
I didn’t have enough sour cream so used vanilla yoghurt to top it up and just used random nuts I had on hand, it was absolutely incredible! Best coffee cake recipe ever. Received heaps of compliments from the family!
I just made this and it's soooo good!! We used cashews instead of pecans. The sour cream makes this (plus double crumbs!). Thanks for another great recipe, Chef John! :)
Chef John! If you place the batter in a pastry bag with a smaller tip it helps to distribute the batter in a more uniform and easier fashion. Always love your video's. You are the highlight of my twilight. Blessings ChefMike
Chef John you are amazing. Not only do you give us the most scrumptious recipes but you always manage to make us laugh. Who could ask for anything more. Thank you and please, never retire from making videos for us. That would be a very sad day. I'm sure all your viewers would agree.
You are just awesome Chef John. Every single recipe I have tried of yours has turned out perfectly. Watching these videos are so much fun. I learn cool ways to cook and your jokes give me the goofiest giggles which I absolutely love!
Oh, my goodness! I am going to have this as my birthday cake this year! Thank you, Chef John. I hold you in my heart for teaching me to make pitas! And, now, birthday cake.
Our next door neighbor gave my mom and me a pecan sour cream coffee cake recipe back in the 70s that I just loved. Mom and I made it many a time for years, and then just stopped, for some reason. I went to make one about ten years ago, only to find she had lost the recipe. This one sounds so much like what I remember. I am so happy that I found this video--I can't wait to make it again.
They took you out of my algorithm John! They're trying to stop the PURE happiness you bring! But, this Saturday morning required John's Coffee cake, dancing and happiness. What's wrong with you TH-cam Gods!!??!! 🥺🥺🥺
I am waiting for the fork technique on something not crunchy... Chef John: "Just listen to how soft this is!" *jams fork into food, silently* Chef John: "Wow!"
omg, it's amazing! I've dashed few fresh blueberries in the middle layer and its just hard to stop from eating it. Lots of coffee cakes are dry or heavy or oily, this one is light and not caky and the texture is very dazzling - thank you chef John!
these you tube tutorials are starting to fill our cook book. some tend to lack exact measurements, weights, honestly im old fashioned and use cook book majority of the time. great job here. everything was on par. top notch material.
I'm laughing out loud at somethings like "ooool shaka shaka and the ooool tapa tapa" and my boyfriend asks, what are you watching? I replied, cooking videos.....he was confused.
Chef John, I made two of these cakes. One for my family and one for my bf’s family. I have never recieved so many compliments on anything I’ve ever baked! Thank you for this easy and delicious recipe 👏🏼🙂
This is an incredible recipe. The extra crumb is delicious. I used a wet knife to spread the 2nd layer of cake. It helped to spread the cake batter evenly.
Kia ora Chef John from New Zealand. This is the BEST coffee cake recipe - bar none! I make it frequently and it's always devoured almost before it has time to cool. Today I added the grated rind of 1 orange and wow - it takes it to another level. I've been meaning to thank you for ages for ALL your wonderful recipes. Never had a fail. Best chef on TH-cam!
Ingredients for 8 to 12 portions: For the crumb: 1/3 cup white sugar 1 teaspoon cinnamon 1/3 cup packed light brown sugar 1 1/2 cup pecans, finely chopped 3 tablespoons melted butter 1/8 teaspoon salt For the cake: 1/2 cup room temperature butter 1 cup white sugar 2 large eggs 1 1/2 teaspoons vanilla 1 cup sour cream or crème fraiche 1 7/8 cups all-purpose flour (Almost 2 cups. Do not pack cups. Spoon in gently.) 1/2 teaspoon fine salt 3/4 teaspoon baking soda 1 teaspoon baking powder - Bake at 350 for 30-35 minutes, or until a skewer comes out clean.
I made this coffee cake. Your recipe calls for a lot of nuts and it turns out really good, especially if you toast them first. I doubled the recipe and used cake flour in mine which worked really well when I paired it with Blue Bell Butter Pecan Ice cream. It soaks up some of the ice cream. It's hard not to eat the cake batter cause it is really tasty. One suggestion, the baking powder could be halfed. The baking powder gives a baking powder taste that is not appetizing.
Just tried this recipe, it's amazing! Since I have Celiacs so I did a 1-1 sub with King Arther all purpose GF flour and they were perfect! The only downside is the cake is so good that it's gone in one day. Thanks John, I've not had this much fun cooking since I learned by watching Frugal Gourmet many years ago.
The video is 8 minutes long, it was uploaded 9 minutes ago, how the hell are folks commenting on the recipe and the food 5 minutes before they could have possibly could have finished watching the episode.
Chef John, when I bake and don't have time to soften the butter (aka every single time, and I bake about once a week), I put it in the microwave for 20 seconds on power level 1 or 2. Then I rotate the butter (turn in on the opposite side) and do another 10 seconds. I'll do this for a minute or so, checking softness and making sure to rotate the butter so one side doesn't take too long. Defrost settings will melt the outer part of the stick, but lowering the power setting and controlling it yourself seems to soften it almost universally!
hallo, for those baking in grams, I want to share what I found on the food wishes blog. ThisIsSiri said... I took the liberty of converting it to weight and thought someone might like the fruits of my labour, so here it is: (feel free to correct me if I'm mistaken) :) For the topping: 75 grams sugar 1 tsp cinnamon 66 grams brown sugar No idea how many grams of pecans 3 tbsp melted butter 1/8 tsp salt For the cake: 113 grams butter 225 grams sugar 2 large eggs 1.5 tsp vanilla 226 grams sour cream 250 grams flour 1/2 tsp salt 3/4 tsp baking soda 1 tsp baking powder 175 degrees Celcius for 30-35 minutes. April 13, 2016 at 9:09 AM
I must say that I have been watching your videos mostly for foodporn for the past years. But this recipe, I just had to try! I left out the pecan (due to allergies), but it is the most amazing coffee cake I have ever tasted! I love all your recipes, every single one I have tried is amazing and easy to follow. Thanks so much for all your hard work! :)
I remember the first time I made a coffee cake. I was excited because we had ground coffee, so I could make it. I got halfway through before wondering when the coffee went in. That's when I went rogue and put it in any way. It came out awesome.
I made this on Saturday using walnuts and it turned out sooo good! I had company over and we ate the whole thing :). It was so easy to make as well! Thank you!
Chef John I'm in love with your sense of humor and your style of cooking and filming. Also, I saw a joke you made about you being at a pool and girls saying ''Who called a cab?'' and I laughed so hard I almost shit my pants.
Chef, my Mother passed away at age 45; but, one of my indelible memories is that she made the BEST Coffee Cake I have ever tasted. Unfortunately, I never got the recipe but I will try this one today to see how close it comes to hers. Thank you for sharing.
I just made this tonight , just had a piece and WOW it is the best coffee cake out there! I HIGHLY recommend that everyone make this....you will LOVE it! Thanks for this recipe!
Made it yesterday love the texture of it. Not crazy about all the sugar but once I took all the crumbly sugar on top it was very good. Will do again and tweet a few things.
+Food Wishes If only you could also spread some thin apple slices in the bottom with some sugar and cinamon to caramelize . Like an upside down apple pie. mmmm
+TheGentlemanGR You could lay them down on top of the cake before the final crumb layer. It may not let that layer crisp as much, but they would get a lovely coating from the mixture above. I do this with an apple cinnamon loaf I make, and it's wonderful.
same, i was always really confused about that... apparently it's a cake that you have with coffee... although i don't like coffee, and i still like this cake!
I tried this with: yoghurt instead of soure cream, vegetable oil instead of butter ( 1/2 cup for cake, 3Tbs for topping), and almonds. It turned out so good !
I just made it , it is amazing ! ( even though I only had whole wheat flour ) thank you for sharing . Also I tried your lasagna recipe for today's lunch and it was a success , my husband and boys licked their plates clean.
I made this recipe this morning and it came out very well. I used a 9x13 glass pan. I divided the batter and favored the top rather than the bottom, so it was a very thin layer on the bottom. I didn't get the distinct layers as in the video, and the top was not as crunchy, but it all tasted good. It was in the oven 30 minutes. I would say that amount of nuts was a positive, but the batter was a little sweet, maybe reduce sugar a bit.
I have harmonized with the enjoy at the end so many times now that I do it on auto pilot. This lady just stared at me like I was insane. Yes, I'm on a bus riding home from work O.O
Thanks Chef! This is cooking as I type. I am trying your recipes each week. The lemon bars and rangoon were excellent recipes. I just want to thank you for taking time to share these with people and in a way that is enjoyable and understandable.
I made this today, and holy cow is it tasty! I used a smaller Pyrex pan so it took about 10 min. longer to cook, but it came out very delicious! I'm not much of a baker, but this was so easy. Definitely worth it!
Just made this. It is so moist and delicious. I put the batter into a makeshift piping bag using a ziplock bag to place that top layer of batter without disturbing the crumble. This recipe got pinned on Pinterest.
Check out the recipe: www.allrecipes.com/Recipe/246868/Pecan-Sour-Cream-Coffee-Cake/
Can you use walnutsa
I don't have pecans
Food Wishes I would like to make it eggless. What would you recommend as a replacement?
This is my favorite kind of coffee cake and I'm making it right now. *\0/*
@@caroleriggio1832
You could use any kind of nuts actually. Whatever you like.
My family has always loved my coffee cake. All 4 generations. This year I sprung Chef John"s version on them. They didn't know how to tell me they like this better. So I declared this to be my favorite coffee cake recipe. Giving Chef John the credit. From the other side of the table I hear "the ole tappa-tappa". I practically yelled YES in laughter. At least 4 people in the room were familiar. Then the "have you tried his______ recipe" began. You're a hit in our family.
❤ how cool 😎 is that story!!!!
"You are the Drake of your coffee cake, speaking of which we started from the bottom now we're here."
Chef John, you truly are a wordsmith.
Dude is legit Legend status.
Wow, brought back memories of Drake's coffee cake!
Can you do a Johnny Depp reference
Chef John keeps killing it. I made a gluten free version to bring to my girlfriend but I decided to eat all of it instead.
I regret nothing.
+Arthur Hoffert When I clicked "Read more" I was expecting to read "Just kidding, I don't have a girlfriend :(" lol.
She's so lucky to have you. 😜 LOL!
+Arthur Hoffert Did you just replace the normal flour with gluten free flour? I have some coeliac friends and would love to try making this cake for them
+Poca Honka You're damned right! : )
+Stephen Fletcher The biggest thing with GF flour is that they are better mixed, and you're better working with weight versus volume for measuring out how much you need.
1 Cup = 140 grams
When I made this, I made it with almond meal & coconut flour which definitely changed the texture of the dish. But if you wanted to do it this more legitimately I'd suggest a 40/60% ratio of 40% millet flour to 60% sweet rice flour & potato starch respectively.
It's also kind of weird, but you should try swapping mesquite flour instead of millet flour if you're able to find it.
I know you're not going to read this three years after uploading this video but I have to comment: I LOVE this recipe! I've made this cake twice now and both times its been brilliant! I even burnt it the first time because I over-baked it to get the top to look right (it didn't!) and had to serve it to around seven or eight guests who CHOSE to finish off the cake rather than eat anything else and asked for more! Did I mention I burnt it? Today it was perfect and even more special. In short, this is a perfect recipe and some great advice! Thank you!
I remember this narrator from the falafel recipe I always use. His sense of humor and comedic delivery makes me chuckle every time.
What I love about this guy is that he does the clumsy things that we all do in the kitchen and doesn’t cover them up with an edit.
Definitely making this cake today!
I don't know why but I feel so happy when he says "give the oooold tappah-tappah" xD
Ana Clara me too! My hubby is a baker, he does it too!🙂
the only thing that is just as good is the oooooh shaka shakahh
2o20 lol
Really! It just sounds so fun! And - "and as always.. ennnjooyyyy! 😁😁
Me too. I even got the t-shirt.
I've made this pecan coffee cake like a thousand times when I worked at a Catering, it's like the best Coffee Cake ever! The only difference was that we started using half sour cream and half buttermilk. I didn't copy the recipe to take home, but now, Thank You Very Much Chef John! I will be making it again, and again, and again! And by the way, I started loving your recipes when, after trying several biscuits recipes I found yours, it's my family's and my very favorite. So far, all your recipes have become my kids' favorite.
Been making this for years and it has become a family favorite. I just use walnuts instead of Pecans. This is the perfect accompaniment to tea or coffee 🤤
I didn’t have enough sour cream so used vanilla yoghurt to top it up and just used random nuts I had on hand, it was absolutely incredible! Best coffee cake recipe ever. Received heaps of compliments from the family!
I just made this and it's soooo good!! We used cashews instead of pecans. The sour cream makes this (plus double crumbs!). Thanks for another great recipe, Chef John! :)
Having made many coffee cake recipes, this is by far the best! I used walnuts not pecans and it was so good I made it 2 weeks in a row!
Chef John! If you place the batter in a pastry bag with a smaller tip it helps to distribute the batter in a more uniform and easier fashion. Always love your video's. You are the highlight of my twilight. Blessings ChefMike
That's a nice tip!
cool tip, thank u for sharing
👍
How about making the cake batter a little wetter.
That should help spread it easier.
It did look rather dry
Or at least put dabs of it about and then spread it around and meeting. It wouldn't have to be moved very far that way.
Again, I do not understand why this got ANY thumbs down. It is delightful.
I made this with greek yogurt instead of sour cream, and it still tastes really good. Thank you!
That is exactly the information i was looking for when i scrolled the comments! Thank you!
Same here 🤭😊
Chef John you are amazing. Not only do you give us the most scrumptious recipes but you always manage to make us laugh. Who could ask for anything more. Thank you and please, never retire from making videos for us. That would be a very sad day. I'm sure all your viewers would agree.
You are just awesome Chef John. Every single recipe I have tried of yours has turned out perfectly. Watching these videos are so much fun. I learn cool ways to cook and your jokes give me the goofiest giggles which I absolutely love!
MsTaraVlogs DITTO
Oh, my goodness! I am going to have this as my birthday cake this year! Thank you, Chef John. I hold you in my heart for teaching me to make pitas! And, now, birthday cake.
Chef John, you're seriously so awesome. Watched so many of your videos and admire you so much! Please never stop what you do!
Our next door neighbor gave my mom and me a pecan sour cream coffee cake recipe back in the 70s that I just loved. Mom and I made it many a time for years, and then just stopped, for some reason. I went to make one about ten years ago, only to find she had lost the recipe.
This one sounds so much like what I remember. I am so happy that I found this video--I can't wait to make it again.
"A little too firm is always better than a little too soft"
That's my philosophy in life.
Can't tell if there's a sexual innuendo to that, or if that's a legitimate statement.
+ABOODY Why not both?
ABOODY
lol
It’s becoming more apparent with every Food Wishes video that fine food fanatics must also be fine sex fanatics
They took you out of my algorithm John! They're trying to stop the PURE happiness you bring! But, this Saturday morning required John's Coffee cake, dancing and happiness.
What's wrong with you
TH-cam Gods!!??!! 🥺🥺🥺
I am waiting for the fork technique on something not crunchy...
Chef John: "Just listen to how soft this is!" *jams fork into food, silently*
Chef John: "Wow!"
Charlie Campbell that's totally something he'd do
No no, not "wow", but: "Oh yes" xD
Fork don't lie
omg, it's amazing! I've dashed few fresh blueberries in the middle layer and its just hard to stop from eating it. Lots of coffee cakes are dry or heavy or oily, this one is light and not caky and the texture is very dazzling - thank you chef John!
You are the only person I know who can smoothly have a Britney Spears, as well as a Drake reference in your videos
Everyone's talking about Drake. I was wondering when someone would mention the Britney reference.
looks so good lm going to make it
@@777LoveStory I thought he was talking about Sir Francis Drake
Well, they both suck, so it's not that far of a stretch.
I know about the old pop singer, but the Drake is the old English explorer, Sir Francis Drake, right? ;D
these you tube tutorials are starting to fill our cook book. some tend to lack exact measurements, weights, honestly im old fashioned and use cook book majority of the time.
great job here. everything was on par. top notch material.
John, that Drake reference is hilarious!
💖Thank You. I Love how you explain the process of this recipe 💖
I'm laughing out loud at somethings like "ooool shaka shaka and the ooool tapa tapa" and my boyfriend asks, what are you watching? I replied, cooking videos.....he was confused.
Chef John, I made two of these cakes. One for my family and one for my bf’s family. I have never recieved so many compliments on anything I’ve ever baked! Thank you for this easy and delicious recipe 👏🏼🙂
I DIED WHEN YOU DID THE DRAKE JOKE! I came to this channel for the food and the jokes!
Love the fact you don't use a mixer....such a hassle to use. The recipe is simple and looks delicious. Thanks!
I made this recipe today (minus the nuts) and it is the most moist delicious coffee cake I have ever had!
Chef John is the Bob Ross of cooking.
Missy Minx , YES!
he definitely is
Bob Rossi’s a putz. Chef John is The dog’s bollocks. (In Britain, that’s a very good compliment).
Yes, a Happy little cake!! ;D
This comment is way overrated. There's at least on of these on every other video of his.
This is an incredible recipe. The extra crumb is delicious. I used a wet knife to spread the 2nd layer of cake. It helped to spread the cake batter evenly.
Nice boner joke, John. I laughed heartedly.
Made this yesterday. It is as excellent tasting as advertised. It is also laughably easy to make. I highly recommend.
The thumbnails photo is sooo appetizing & inviting, yum!
Warching this in May'23. A wonderful recipe! I'm trying this this weekend! Thank you!
WHERE IS THE CAYENNE ??
What's going on Chef?
Kia ora Chef John from New Zealand. This is the BEST coffee cake recipe - bar none! I make it frequently and it's always devoured almost before it has time to cool. Today I added the grated rind of 1 orange and wow - it takes it to another level. I've been meaning to thank you for ages for ALL your wonderful recipes. Never had a fail. Best chef on TH-cam!
Ingredients for 8 to 12 portions:
For the crumb:
1/3 cup white sugar
1 teaspoon cinnamon
1/3 cup packed light brown sugar
1 1/2 cup pecans, finely chopped
3 tablespoons melted butter
1/8 teaspoon salt
For the cake:
1/2 cup room temperature butter
1 cup white sugar
2 large eggs
1 1/2 teaspoons vanilla
1 cup sour cream or crème fraiche
1 7/8 cups all-purpose flour (Almost 2 cups. Do not pack cups. Spoon in gently.)
1/2 teaspoon fine salt
3/4 teaspoon baking soda
1 teaspoon baking powder
- Bake at 350 for 30-35 minutes, or until a skewer comes out clean.
Thank you for the written recipe without having to leave the video page.
Wow. This recipe was BOMB! People were blown away. It's now become a regular in my recipe file. Thanks!
I made this coffee cake. Your recipe calls for a lot of nuts and it turns out really good, especially if you toast them first. I doubled the recipe and used cake flour in mine which worked really well when I paired it with Blue Bell Butter Pecan Ice cream. It soaks up some of the ice cream. It's hard not to eat the cake batter cause it is really tasty. One suggestion, the baking powder could be halfed. The baking powder gives a baking powder taste that is not appetizing.
Just tried this recipe, it's amazing! Since I have Celiacs so I did a 1-1 sub with King Arther all purpose GF flour and they were perfect! The only downside is the cake is so good that it's gone in one day. Thanks John, I've not had this much fun cooking since I learned by watching Frugal Gourmet many years ago.
The video is 8 minutes long, it was uploaded 9 minutes ago, how the hell are folks commenting on the recipe and the food 5 minutes before they could have possibly could have finished watching the episode.
First!
+Jim Henline They're from the FUTURE. ;)
Cause saying 'first' in the comments box is the most important thing to make any recipe.
+Jim Henline I just made this yesterday and it was delicious.
+Jim Henline They all watched Interstellar and thought it was a true story...
made this with walnuts, gotta say it's one of the best coffee cakes i've tasted. thanks!
Chef John, when I bake and don't have time to soften the butter (aka every single time, and I bake about once a week), I put it in the microwave for 20 seconds on power level 1 or 2. Then I rotate the butter (turn in on the opposite side) and do another 10 seconds. I'll do this for a minute or so, checking softness and making sure to rotate the butter so one side doesn't take too long. Defrost settings will melt the outer part of the stick, but lowering the power setting and controlling it yourself seems to soften it almost universally!
my microwave have a soften button that you can set to soften butter so that's what I do
This turned out great - was a home run with houseguests! And easy once shown how to do it. Thanks Chef John!!!
Chef John this looks delicious. I can't wait to make it. BTW....thanks for the Drake reference. It brightened my day.😀
Tried this out on this snowy morning and it came out perfect - yes it is ultimate. Delicious and easy to make.
hallo, for those baking in grams, I want to share what I found on the food wishes blog.
ThisIsSiri said...
I took the liberty of converting it to weight and thought someone might like the fruits of my labour, so here it is: (feel free to correct me if I'm mistaken) :)
For the topping:
75 grams sugar
1 tsp cinnamon
66 grams brown sugar
No idea how many grams of pecans
3 tbsp melted butter
1/8 tsp salt
For the cake:
113 grams butter
225 grams sugar
2 large eggs
1.5 tsp vanilla
226 grams sour cream
250 grams flour
1/2 tsp salt
3/4 tsp baking soda
1 tsp baking powder
175 degrees Celcius for 30-35 minutes.
April 13, 2016 at 9:09 AM
I must say that I have been watching your videos mostly for foodporn for the past years. But this recipe, I just had to try! I left out the pecan (due to allergies), but it is the most amazing coffee cake I have ever tasted! I love all your recipes, every single one I have tried is amazing and easy to follow. Thanks so much for all your hard work! :)
I remember the first time I made a coffee cake. I was excited because we had ground coffee, so I could make it. I got halfway through before wondering when the coffee went in. That's when I went rogue and put it in any way. It came out awesome.
dragongirl37582 “that’s when I went rogue and put it in anyway” you rock! How’d it turn out?
I made this on Saturday using walnuts and it turned out sooo good! I had company over and we ate the whole thing :). It was so easy to make as well! Thank you!
Chef John I'm in love with your sense of humor and your style of cooking and filming. Also, I saw a joke you made about you being at a pool and girls saying ''Who called a cab?'' and I laughed so hard I almost shit my pants.
+Ciara Pershall Charming
Life is messy.
Chef, my Mother passed away at age 45; but, one of my indelible memories is that she made the BEST Coffee Cake I have ever tasted. Unfortunately, I never got the recipe but I will try this one today to see how close it comes to hers. Thank you for sharing.
+Chef John you put a smile on my face when I heard you say, "Started from the bottom, now we're here" *Drake*
Lol
I just made this tonight , just had a piece and WOW it is the best coffee cake out there! I HIGHLY recommend that everyone make this....you will LOVE it! Thanks for this recipe!
I could just eat the pecan cinnamon sugar with a spoon outta the bowl.
+miserablemagical92 I thought about spreading it on a sheet pan and baking it alone...Cinnamon pecans! ;)
mrtodd3620 please
lol
Can I have the amounts for this recipe?😁
same with the batter. glad i didn't taste it til cleaning my mixing bowl
Made it yesterday love the texture of it. Not crazy about all the sugar but once I took all the crumbly sugar on top it was very good. Will do again and tweet a few things.
Chef John the best chef!
You got that right he is the best been watching for years even before TH-cam
I really hope you enjoy making these tutorials as much as it sounds. I enjoy your videos and trying them. Thanks for taking time to do what you do.
Chef John! Maybe the plop and spread method like spreading mashed potatoes over shepherds pie would work better at 4:55
+Hunter M Yes, agreed. Plop and spread FTW.
+Food Wishes If only you could also spread some thin apple slices in the bottom with some sugar and cinamon to caramelize . Like an upside down apple pie. mmmm
can you make a cheese cake recipe dude
+TheGentlemanGR You could lay them down on top of the cake before the final crumb layer. It may not let that layer crisp as much, but they would get a lovely coating from the mixture above. I do this with an apple cinnamon loaf I make, and it's wonderful.
If put the apple with sugar in the bottom will caramelize perfectly.
Will give it a try, so far, every recipe I’ve tried has been a success with my family.
chef john is the coolest chef. who would think to add a drake line in a cook video lol
I gave this a try and found that it was DELICIOUS. Yes, capitals were necessary. This guy knows what he's talking about.
Can't believe I was looking for coffee in the ingredients...
same, i was always really confused about that... apparently it's a cake that you have with coffee... although i don't like coffee, and i still like this cake!
*Jessica Wang:* It's like "tea biscuits" - there's no tea in them!
Like tea cakes - no tea - but you serve with tea. So coffee cake is served with coffee.
I tried this with: yoghurt instead of soure cream, vegetable oil instead of butter ( 1/2 cup for cake, 3Tbs for topping), and almonds. It turned out so good !
That Drake comment was the funniest damn thing you've ever said on this channel Chef John, classic! 😂😂😂
Do yourself a favour, John, and have a real coffee or tea. You deserve it for sharing your delicious recipes and easy to follow advice. Thank you.
"Starting from the bottom now were here" lol i love chef John
" Cleaning up the Schmutz around the edge " I just love you sir and all your beautiful cooking and baking.
The Drake quote was magnificent.
I just made it , it is amazing ! ( even though I only had whole wheat flour ) thank you for sharing . Also I tried your lasagna recipe for today's lunch and it was a success , my husband and boys licked their plates clean.
Imma add Cardamom and nutmeg in this!
I made this recipe this morning and it came out very well. I used a 9x13 glass pan. I divided the batter and favored the top rather than the bottom, so it was a very thin layer on the bottom. I didn't get the distinct layers as in the video, and the top was not as crunchy, but it all tasted good. It was in the oven 30 minutes. I would say that amount of nuts was a positive, but the batter was a little sweet, maybe reduce sugar a bit.
I have harmonized with the enjoy at the end so many times now that I do it on auto pilot. This lady just stared at me like I was insane. Yes, I'm on a bus riding home from work O.O
Oh my....My parents loved these sooo much. It wasn't too sweet, but very moist and buttery. 🤤👍🏻
I lost my stuff during the Drake reference lolololol
I made this just to try and EVERYONE loved it... 👍🏻 it's amazing.
Chef your Ultimate Pecan Sour Cream Cake .... Looks Awesome! :)
Thanks Chef! This is cooking as I type. I am trying your recipes each week. The lemon bars and rangoon were excellent recipes. I just want to thank you for taking time to share these with people and in a way that is enjoyable and understandable.
I really should stop watching your videos at night because I'm to lazy to go downstairs to get something to eat
Chef John never disappoints with his humorous commentary!!'
'You are the Drake of your coffee cake' 😂🤣😂❤️
And As Always..Enjoyyy!
Oh boy... this looks really good. I need to try it.. Like now! :)
I made this today, and holy cow is it tasty! I used a smaller Pyrex pan so it took about 10 min. longer to cook, but it came out very delicious! I'm not much of a baker, but this was so easy. Definitely worth it!
The OOOLDDDDDD~~
omg you watch food wishes too???
+Zengarang Piano YEAHHH! I cook too man Xd
I made this tonight and eating some right now. It's delicious! It's so moist and buttery. I added raisins to mine and cooked it in a bundt pan. Yum!
The drake reference was hilarious hahahah
Started from the bottom now we here! Chef John is so gangsta.
2:21 Chef John!!! Completely unexpected, which I know, should be expected.
+Leslie Amador I know, I spit my dinner all over my monitor laughing. Chef, do you know how expensive that sea bass was?
Was recovering from that one when 05:45 had me SMH... Wonder if I'm missing others.?
I need to make this!!! Love your recipes chef John, they are inspirational!!!
And people, don't be rude teaching the master his trade!
The drake oneliner was great haha
Chef John you are honestly the funniest chef ever! I love your sense of humor
As a german-speaker: Hooray for Schmutz :D
Just made this. It is so moist and delicious. I put the batter into a makeshift piping bag using a ziplock bag to place that top layer of batter without disturbing the crumble. This recipe got pinned on Pinterest.
A little too firm is better than a little too soft xD
+John Aguirre LOL! That sounds naughty Chef John.
ALWAYS.....mmmm.
Made this for dessert today April 10, 2016. My family loved it! I will be making this again.
I made this and sent it to my mother's job. Her boss tried it and said it's better than his wife's cake. He has now asked me for my hand in marriage.
better watch out if you live in utah!
Hahaha.