Cinnamon Pecan Coffee Cake

Cinnamon Nut Crunch Coffeecake 

“Coffeecake is the best excuse to eat cake for breakfast” - Liz Thompson

My grandmother ate sponge cake for breakfast an lived until 99 until she fell; otherwis she would still be alive at 127!

Yield: (1) 7” x 3” Round Pan or 8” x 8” Coffee Cake

Round works best!

If there is one recipe that pulls me close to home, this is it, although it is not my mother’s recipe nor my grandmother's. It is Enetemenn’s, and specifically their Crumb Cake from my Long Island childhood. A tender, buttery coffee cake with an inside ribbon of pecans, brown sugar, cinnamon, and generously topped with streusel and lots of powdered sugar. I was always surprised my mother kept buying it because it was dusted heavily with powdered sugar, which would get all over our hands and clothes. I guess she liked it even more than the mess.

My version also triggers Drake’s Coffee Cake when made with my Apple Rumble Crumble Topping used on my Apple Pie. Piled high with lots of thick, buttery crumbs made to be picked off before eating the inside, it can be eaten like an Oreo cookie – outside first.

Changes from Sea Level to High Altitude

I had to make minor high-altitude changes to achieve the right outcome, but initially, without reducing the baking soda, my cake “blew up” like a mountain peak and stayed there, taking some of that needed energy to rise up to dry out the cake. The extra egg helped with both the moisture and the structure. 

The Science Behind It

• Rich coffeecakes need enough structure to hold their rise without losing the tender crumb that makes them distinct from muffins and the denser quick breads.  At high altitude, the batter is strengthened with extra all-purpose flour.

• An extra whole egg is added as the yolk adds moisture, fat, and tenderness, while the white adds protein structure that helps the coffeecake set and resist collapsing at high altitude.

• Full-fat Greek yogurt supplies extra moisture, fat, and acidity, helping keep the stronger batter tender. The goal is to balance: enough structure to support the cake, and enough fat and moisture to keep it rich and soft.

Liz’s Tips

• When adding in the “ribbon” Cinnamon Nut Filling, do not swirl with a skewer as it will settle unevenly. Simply sprinkle over the first layer of batter.

What Should the Batter Look Like?

• Thick and pale, and needs a plastic scraper or spatula to handle. It cannot be poured.

When is it Done?

• Cake pulls away from the edges a bit

• A toothpick comes out clear

• The cake sponges back to the touch

• Internal Temperatures is between 200 - 205 degrees

Components

• The Cake

• Cinnamon Nut Filling

• The Toopping Streusal

The Cake

Ingredients

Ingredients	Sea Level	High Altitude	Change
Butter	8 oz / 1 cup	8 oz / 1 cup	No change
Sugar	1 ⅔ cups	1 ½ cups	Less sugar strengthens structure and reduces excessive spreading/rise
All-purpose Flour	2 ¼ cups	2 ½ cups	Additional flour provides structure
Salt	½ tsp. Kosher Salt	½ tsp. Kosher Salt	No Change
Vanilla	1⅓ tsp	1 1/3 tsp	No Change
Baking Powder	1 tsp	¾ tsp	Less leavening because gases expand more readily
Eggs	3	4	Extra white adds protein/structure plus some moisture
Greek Yogurt	1 cup	1 cup	No Change - Retains moisture; full-fat is ideal

Cinnamon Nut Filling

Ingredients

½ cup packed brown sugar

¾ cup finely chopped pecans or walnuts

1½ teaspoons cinnamon

Pinch of salt

The Streusel Topping

Remove ½ cup of the dry mixture, add 4 Tbsp. of butter, and combine.

OPTIONAL: Streusel Topping Rumble Crumble

If you want a “heartier” streusel topping

Ingredients

½ cup unsalted butter

1 cup all-purpose flour

⅔ cup quick oats

¼ cup light brown sugar

¼ cup granulated sugar

¾ tsp cinnamon

½ tsp kosher salt

Directions:

1. Cream butter and both sugars

2. Add in flour, oats, and cinnamon

Assembly Directions

1. Preheat a Convection oven to 350 degrees and a Conventional oven to 375 degrees.

2. Make the cinnamon-nut mixture to be used both inside and out. It is first used for the inside “ribbon”. Combine the brown sugar, chopped pecans or walnuts, and cinnamon. Set aside. Remove ½ cup for the streusel topping. Set aside.

3. Make the streusel topping. To the remaining cinnamon-nut mixture you removed, add the ½ cup flour and 4 tablespoons butter. You can use your fingers to mix until you have coarse, moist crumbs. Set aside.

4. In a separate bowl, combine the dry ingredients. Whisk to mix all ingredients thoroughly. Set aside.

5. In a mixing bowl with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition until blended, and then stop mixing. If you overmix, you will lose some of the aeration, and your cake may collapse.

6.  Add vanilla and mix.

7. Add the dry ingredients alternately with the sour cream, ending with the dry ingredients.  scraping down the sides with each addition. Mix only until combined. Do not over mix.

8. Spread approximately half of the batter evenly in the prepared pan. Sprinkle the reserved cinnamon-nut filling evenly over it.

9. Add the remaining batter. Spoon the rest of the batter over the filling and gently spread to cover.  

10. Sprinkle the buttery streusel evenly over the entire surface. Leave some larger crumbs rather than breaking everything into tiny pieces.

11. Bake for approximately 45 - 60 minutes.

12. Once completely cool, lightly dust with confectioners' sugar if you want that classic old-fashioned coffee cake finish.

    NOTE: IF YOU "DUST" WITH POWDERED SUGAR BEFORE COOKIG, IT IWLL MELT