Made this today! Love the recipe. Most others I found called for sour cream and I didn't have any! Enjoyed the "science lesson". Baking is one way I sneak education in with my son.
Excellent tutorial! This recipe looks so light and delicious. I will be baking small cakes and giving them as gifts. Thank you for sharing. LOVE this channel.
Made this today and it was tender, moist, tasty, and easy to make. More importantly, it was gone really quick so no waste. The only downside is no leftovers for tomorrow’s breakfast!
I was waiting and wondering when the coffee would be added to make this a "coffee cake." Then I realized it's called that because you have it with coffee! 🤣
I have my mother n laws coffee cake much like this. A couple of differences though all the dry combined, minus the soda, with the butter being cut in ... and 3/4 of a cup reserved for the top. Add soda, egg and buttermilk. Moms recipes also called for all brown sugar ... and baked in a iron skillet! A must!!! Uuummm ....
These two remind me of an older and younger sisters. The older one is more serious and composed, the younger is kinda goofy and extroverted. You guess which is which!
Just made this today. It's good, nothing to write home about. I actually think the old Duncan Hines recipe (sock it to me cake) w/ brown sugar & cinnamon added is better.
Coffee Cake with Pecan-Cinnamon Streusel Streusel * 1 cup pecans, toasted 114g * ⅓ cup packed (2 1/3 ounces) 66g brown sugar * ½ cup (2 1/2 ounces) all-purpose flour 71g * ¾ teaspoon ground cinnamon * ¼ teaspoon salt * 4 tablespoons unsalted butter, melted and cooled 56g * 1 teaspoon water Cake * 1⅔ cups (8 1/3 ounces) all-purpose flour 234g * 1 cup (7 ounces) sugar 198g * 1 teaspoon ground cinnamon * 1 teaspoon baking powder * ½ teaspoon baking soda * ¾ teaspoon salt * 7 tablespoons unsalted butter, cut into 7 pieces and softened 98g * ¾ cup milk 180g * 1 large egg plus 1 large yolk * 1 teaspoon vanilla extract To Prepare Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour 9-inch springform pan and place on rimmed baking sheet. For the STREUSEL: Process pecans and sugar in food processor until finely ground, about 10 seconds. Add flour, cinnamon, and salt and pulse to combine, about 5 (1-second) pulses. Add melted butter and water and pulse until butter is fully incorporated and mixture begins to form clumps, 8 to 10 (1-second) pulses. Transfer streusel to bowl and set aside. For the CAKE: In now-empty processor, process flour, sugar, cinnamon, baking powder, baking soda, and salt until combined, about 10 seconds. Add butter and pulse until very small but visible pieces of butter remain, 5 to 8 (5-second) pulses. Add milk, egg and yolk, and vanilla; pulse until dry ingredients are moistened, 4 to 5 (1-second) pulses. Scrape down sides of bowl. Pulse until mixture is well combined, 4 to 5 (1-second) pulses (some small pieces of butter will remain). Transfer batter to prepared pan and smooth top with rubber spatula. Starting at edges of pan, sprinkle streusel in even layer over batter. Bake cake on sheet until center is firm and skewer inserted into center of cake comes out clean, 45 to 55 minutes. Transfer pan to wire rack and let cake cool in pan for 15 minutes. Remove side of pan and let cake cool completely, about 2 hours. Using offset spatula, transfer cake to serving platter. Using serrated knife, cut cake into wedges and serve.
All right, I have some questions for you folks at 80k. I have been making your recipe for quick crumb coffee cake free many years, and loved it. This one looks somewhat similar, but there are some major differences. First of all, I'm of the opinion that when making a streusel, the butter should be ice cold. As in, right out of the refrigerator. The salted butter seems to make it much more flavorful and better textured streusel then one made with soft or melted butter. Second, the other recipe uses buttermilk, where this one uses regular milk. Seems to me you are trading something more flavorful for something less flavorful. Another major difference here is that with the quick crumb coffee cake, you're very careful to advise people not to test the doneness by poking a skewer into the center, as this may cause the whole cake to collapse. Why is it different in this recipe? Another key difference is that you finely grind the nuts with the brown sugar to make a fine meal, whereas in the other recipe, the nuts are supposed to be in larger pieces. Again, are you going for flavor over texture? Not trying to pick an argument here, I'm just genuinely curious. I am going to give this recipe a try, because I have never made a streusel using soft butter and water before. But I think I will have to leave the nuts in larger pieces. I definitely do not like a brittle and you definitely do not have that here. Thanks for giving me a new recipe to try.
She gave a lengthy explanation of the reverse creaming method in the video. They use it in many of their recipes. The written recipe describes the toothpick test as you mentioned.
I have a short cut with a cake mix but my streusel always sinks.to the bottom. Can I just add some extra flour? Don't have a food processor to try this recipe.
Can you bake one for me. Honey bake ham makes a small version. I need more. I try anything but afraid of this one. I'll pay if you make. I'll ship etc. My name is Jim.
American coffee cake does not have coffee in it. It was a cake made back in the day to have something sweet to drink with your coffee. I believe the Irish or German originated coffee cake that is actually made with flavored coffee. I hope that helps.
Looks are very deceiving! They weren't kidding when they said it was "not too sweet". They should have just said, it is "NOT SWEET". Imagine a salty butter cake...NOT good!
LOVE your tutorials. Great teaching method, interesting and entertaining. This recipe looks so yummy, can't wait to try it. Thank you for sharing.
Made this today! Love the recipe. Most others I found called for sour cream and I didn't have any! Enjoyed the "science lesson". Baking is one way I sneak education in with my son.
Excellent tutorial! This recipe looks so light and delicious. I will be baking small cakes and giving them as gifts. Thank you for sharing. LOVE this channel.
Made this today and it was tender, moist, tasty, and easy to make. More importantly, it was gone really quick so no waste. The only downside is no leftovers for tomorrow’s breakfast!
It looks extremely easy. I'll see if I can screw it up.
That comment is too funny - because before I bake or cook something I tell my husband, "I have a new recipe that I can F*** up ". LOL
Thanks for making a cake being easy to make! I can't wait to try making it!
WOw, easy with home making a delicous cake for my hubby !!!!!!!
so much deliciousness. the cake looks great
also...
Add a little melted butter over the top before serving and enjoy even more.😘
This cake looks delicious
Recipe: www.kcet.org/shows/americas-test-kitchen-from-cooks-illustrated/recipe-coffee-cake-with-pecan-cinnamon-streusel
You are the Real MVP. Thank-you
OMG!!! It's so delicious 😋 I just meke 🥰💯 recipe is amazing 👏 thank you girls!
You are a good teacher.
This looks sooo DELISH!!!! yum! 😋
Great crumb cake!
I love you ladies.
I was waiting and wondering when the coffee would be added to make this a "coffee cake." Then I realized it's called that because you have it with coffee! 🤣
I have my mother n laws coffee cake much like this. A couple of differences though all the dry combined, minus the soda, with the butter being cut in ... and 3/4 of a cup reserved for the top. Add soda, egg and buttermilk. Moms recipes also called for all brown sugar ... and baked in a iron skillet! A must!!! Uuummm ....
Wondering if I can sub pecans for walnuts without altering flavor too much
These two remind me of an older and younger sisters. The older one is more serious and composed, the younger is kinda goofy and extroverted. You guess which is which!
Julia is the younger sister 😂
Just made this today. It's good, nothing to write home about. I actually think the old Duncan Hines recipe (sock it to me cake) w/ brown sugar & cinnamon added is better.
They conceded this was a quick and easy recipe. I do not believe any cake mix is half as good as this. What a nasty, tacky comment.
perfect directions and now Iunderstand gluten. Will try today.
Can this be made in a standard round cake pan??
🤤
Looks yummy, can I use almond flour or coconut flour?
Nope, not enough structure in the nut based flour.
Coffee Cake with Pecan-Cinnamon Streusel
Streusel
* 1 cup pecans, toasted 114g
* ⅓ cup packed (2 1/3 ounces) 66g brown sugar
* ½ cup (2 1/2 ounces) all-purpose flour 71g
* ¾ teaspoon ground cinnamon
* ¼ teaspoon salt
* 4 tablespoons unsalted butter, melted and cooled 56g
* 1 teaspoon water
Cake
* 1⅔ cups (8 1/3 ounces) all-purpose flour 234g
* 1 cup (7 ounces) sugar 198g
* 1 teaspoon ground cinnamon
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* ¾ teaspoon salt
* 7 tablespoons unsalted butter, cut into 7 pieces and softened 98g
* ¾ cup milk 180g
* 1 large egg plus 1 large yolk
* 1 teaspoon vanilla extract
To Prepare
Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour 9-inch springform pan and place on rimmed baking sheet.
For the STREUSEL: Process pecans and sugar in food processor until finely ground, about 10 seconds. Add flour, cinnamon, and salt and pulse to combine, about 5 (1-second) pulses. Add melted butter and water and pulse until butter is fully incorporated and mixture begins to form clumps, 8 to 10 (1-second) pulses. Transfer streusel to bowl and set aside.
For the CAKE: In now-empty processor, process flour, sugar, cinnamon, baking powder, baking soda, and salt until combined, about 10 seconds. Add butter and pulse until very small but visible pieces of butter remain, 5 to 8 (5-second) pulses. Add milk, egg and yolk, and vanilla; pulse until dry ingredients are moistened, 4 to 5 (1-second) pulses. Scrape down sides of bowl. Pulse until mixture is well combined, 4 to 5 (1-second) pulses (some small pieces of butter will remain). Transfer batter to prepared pan and smooth top with rubber spatula.
Starting at edges of pan, sprinkle streusel in even layer over batter. Bake cake on sheet until center is firm and skewer inserted into center of cake comes out clean, 45 to 55 minutes. Transfer pan to wire rack and let cake cool in pan for 15 minutes. Remove side of pan and let cake cool completely, about 2 hours. Using offset spatula, transfer cake to serving platter. Using serrated knife, cut cake into wedges and serve.
That sounds like a deal. Food processor recipe. 1 or 2 dirty dishes.
All right, I have some questions for you folks at 80k. I have been making your recipe for quick crumb coffee cake free many years, and loved it. This one looks somewhat similar, but there are some major differences. First of all, I'm of the opinion that when making a streusel, the butter should be ice cold. As in, right out of the refrigerator. The salted butter seems to make it much more flavorful and better textured streusel then one made with soft or melted butter. Second, the other recipe uses buttermilk, where this one uses regular milk. Seems to me you are trading something more flavorful for something less flavorful. Another major difference here is that with the quick crumb coffee cake, you're very careful to advise people not to test the doneness by poking a skewer into the center, as this may cause the whole cake to collapse. Why is it different in this recipe? Another key difference is that you finely grind the nuts with the brown sugar to make a fine meal, whereas in the other recipe, the nuts are supposed to be in larger pieces. Again, are you going for flavor over texture? Not trying to pick an argument here, I'm just genuinely curious. I am going to give this recipe a try, because I have never made a streusel using soft butter and water before. But I think I will have to leave the nuts in larger pieces. I definitely do not like a brittle and you definitely do not have that here. Thanks for giving me a new recipe to try.
I agree with your questions. I wish they would have responded!
She gave a lengthy explanation of the reverse creaming method in the video. They use it in many of their recipes. The written recipe describes the toothpick test as you mentioned.
Why can’t i
If you like a sweet cake the. This recipe could use more sugar. Otherwise it’s more SLIGHTLY sweet
these ladies know what the fk is up with this cake
I have a short cut with a cake mix but my streusel always sinks.to the bottom. Can I just add some extra flour? Don't have a food processor to try this recipe.
Can you bake one for me. Honey bake ham makes a small version. I need more. I try anything but afraid of this one. I'll pay if you make. I'll ship etc. My name is Jim.
No recipe without a subscription?
That bugged me too
www.kcet.org/shows/americas-test-kitchen-from-cooks-illustrated/recipe-coffee-cake-with-pecan-cinnamon-streusel
Did I miss the coffee going in?🤦🏻♂️
American coffee cake does not have coffee in it. It was a cake made back in the day to have something sweet to drink with your coffee. I believe the Irish or German originated coffee cake that is actually made with flavored coffee. I hope that helps.
That was two whole eggs in the video.
1 whole egg plus, 1 egg yolk.
That's what I heard her say.
Looks are very deceiving! They weren't kidding when they said it was "not too sweet". They should have just said, it is "NOT SWEET". Imagine a salty butter cake...NOT good!
I made it following the recipe and it's sweet and not too sweet.
Agree