Worlds Best Recipes: The Best Damn Coffee Cake Ever Made

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Thursday, September 19, 2013

The Best Damn Coffee Cake Ever Made

Whether your choice of hot drink is coffee, tea or hot chocolate, a huge piece of this coffeecake should always accompany each mug. With the Holidays around the corner, many of us will have family visiting from all over, and this is the perfect snack cake to serve when it’s finally time to sit down and catch up. It is based on the recipe I use for hot milk cake, and truly shows the versatility of this batter.

The important part here is to introduce a caramel layer in the center which adds a gooeyness to the filling that is just delicious. To achieve this, I make my streusel recipe in 2 different ways. For the caramel interior, I use ¾ cup of flour and for the crunchy streusel top I use 1 cup of flour. I also added chopped, roasted pecans and shards of darks chocolate. To make it a real coffeecake, I drizzled my milk sugar glaze on top…try this, it’s just heavenly.

Streusel For Center of Cake

1 stick cold salted butter

¾ cup flour

½ cup packed brown sugar

½ cup granulated sugar

3 teaspoons cinnamon

Streusel For Top Of Cake

1 sticks cold salted butter

1 cup flour

½ cup packed brown sugar

½ cup granulated sugar

3 teaspoons cinnamon

Make each streusel in exactly the same way…Add the cold butter to a medium sized bowl and then add the dry ingredients. Cut the butter into the dry ingredients until it is all incorporated and resembles a coarse meal. The one make with less flour will be softer. Store both in the refrigerator or freezer until ready to use.

Coffeecake (makes 1-14” square cake)

1 recipe hot milk cake

1 recipe milk sugar glaze

1 ½ cups dark chocolate mini chips

1 ½ cups chopped, roasted pecans

First prepare both of the streusels and keep them in the freezer or refrigerator until ready to use. Roast and chop the pecans and chop the dark chocolate into small pieces and set aside. Prepare the batter and pour it into your paper- lined cake pan.

Pour in half of the batter and add all of the streusel made with the ¾ cup of flour.

Top this with the pecans and dark chocolate and pour the other half of the cake batter on top. Add the other streusel all over that will create a lovely crunchy top and bake this at 350°F for 30-40 minutes until the cake is golden brown and tests clean…do not over bake.

When cool, drizzle the milks sugar on the cake and set aside until ready to serve.

Hot Milk Cake Recipe

1 ½ cups whole milk

3 stick butter, room temperature

6 eggs

3 cups sugar

4 teaspoons vanilla

3 cups all purpose flour

1½ cups cake flour

3 ¼ teaspoons baking powder

2 teaspoons salt

If you are going to use the pumpkin butter and the streusel, make sure to prepare those ahead of time and set aside so that they are ready to add to the cake batter. In a small microwave safe bowl, add the milk and butter together and heat until the butter has melted, then set aside. In a separate large bowl, add the eggs, sugar and vanilla and whisk together until all of the ingredients are well incorporated. Sift all of the dry ingredients together into a separate bowl. You are going to add the dry ingredients in 3 additions and the liquid in 2 additions. We do this to prevent any lumps from forming because there is a good bit of liquid to incorporate. Begin with adding 1/3 of the flour into the eggs and whisk well, then add half of the butter/milk mixture and whisk again. Repeat with the rest of the ingredients until you have achieved a smooth batter and everything is well combined.

Pour half of the cake batter into a well sprayed and (parchment) paper lined cake pan. Add half of the streusel on top of the batter in the pan, then pour the rest of the cake batter on top of that.

Add the pumpkin butter (or your favorite jam or pie filling) on top of this and swirl into the batter.

Add the rest of the streusel all over the top of this

Bake the cake in a 350°F oven and bake until the cake tests clean, about 30-45 minutes. Allow to cool completely before slicing. This will be easier to slice if baked the day before, so make it ahead of time if you can.

Pumpkin-Apple Butter

1-15 oz can pumpkin puree (not pumpkin pie filling)

1 large Granny Smith apple, peeled and finely grated

¾ cup granulated sugar

½ cup packed brown sugar

¼ cup honey

1 teaspoon vanilla

2 teaspoon butter rum extract

¼ cup Meyer’s Rum ( or you can use a good whiskey)

1 ½ teaspoon ground cinnamon

¼ teaspoon cloves

¼ teaspoon nutmeg

¼ teaspoon allspice

¾ cup dark chocolate chips (I use Guittard)

Add everything into a medium sized pot and cook slowly, stirring continuously with a wooden spoon over moderate heat for 15 -20 minutes until it has thickened.

Place the chocolate chips into a medium sized stainless steel bowl, and once the mixture has cooked, pour this over the dark chocolate and allow the heat to melt the chocolate.

Use the wooden spoon to stir the chocolate into the mixture until it has completely melted. Allow to cool and store in a sealed container in the refrigerator until ready to use.

I hope you have enjoyed these wonderful recipes and I really hope you get to make the recipes real soon. This really is The Best Damn Coffee Cake Ever