This is one of my least favorite times of year in Chicago. The weather bounces back and forth between sub-zero and balmy spring-like days. We’ll enjoy a couple of days of sun and mild weather only to be reminded of winter by snow and temperature below freezing. We’re all so anxious for spring that it ends up making the city a little crabby. It is on days like these (high of 24 today) that we need a piece of coffee cake to drink with a hot cup of coffee before work.
This coffee cake was good, really good. I miss it. We finished it a few days ago and I want more. It still hasn’t replaced my favorite recipe for coffee cake, but holds the number 2 slot for now. I hope to enjoy the competition. The use of brown sugar makes for an especially moist and rich cake which is further enhanced by the Greek yogurt in the batter. I used Pecans from the Green City Market, which were delicious.
Pecan Coffee Cake (adapted from Bon Appetit, April 2009)
- 2/3 cup (packed) dark brown sugar
- 2/3 cup all purpose flour
- 3/4 teaspoon ground cinnamon
- 6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly
- 1/2 cup pecans, toasted, coarsely chopped
- 2 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/3 cups (packed) golden brown sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup whole-milk or reduced-fat (2%) plain Greek-style yogurt
Combine brown sugar, flour, and cinnamon in medium bowl. Add melted butter; toss with fork to blend. Using fingertips, rub mixture together until small clumps form. Mix in pecans. Can be made 1 day ahead. Cover and chill.
Position rack in center of oven and preheat to 350°F. Butter 9x9x2-inch metal baking pan. Combine flour, baking soda, nutmeg, and salt in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, butter, and vanilla in large bowl until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl occasionally.
Add half of flour mixture; beat just until blended. Add yogurt; beat just until blended. Beat in remaining flour mixture just until blended.Spoon half of batter into prepared baking pan; spread evenly. Sprinkle half of streusel evenly over batter.Spoon remaining batter in dollops over streusel, then spread evenly over with offset spatula. Sprinkle remaining streusel evenly over top.
Bake cake until streusel topping is brown and tester inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan on rack 30 minutes. Cut into squares and serve slightly warm or at room temperature.
I couldn’t stop taking pictures!
March 13th, 2009 at 11:08 am
It’s bad enough that your photos make me drool, but then the recipe ingredients set my heart a-twitter! ANYTHING with pecans has to be a winner. Will certainly give this one a try — SOON! Thanks for sharing it.
March 13th, 2009 at 11:11 am
My first thought was, “Oooh look at that crumb!”. This looks really satisfying. I’m struggling with the same weather issues and have all these ingredients on hand. What a great idea for the weekend!
Mara @ What's For Dinner? says:
March 13th, 2009 at 11:48 am
That coffee cake is very reminiscent of a sour cream coffee cake my mom used to make. I’m in the Chicago area too, and i’m just about done with the cold/cloudy stuff. Spring is soon, supposedly!
March 13th, 2009 at 12:46 pm
That topping is outrageous! Beautiful picture, and recipe, as always. Thanks for sharing!
The Duo Dishes says:
March 13th, 2009 at 3:17 pm
Love the 2nd picture! Sounds sweet, crumbly and crunchy.
March 13th, 2009 at 6:16 pm
If there was an award for most amazing food photos on the web, you’d win! Your photos and recipes are always amazing- thanks for another winner!
March 13th, 2009 at 9:02 pm
Can’t wait to bake this. Your photos are killing me!
March 14th, 2009 at 11:05 am
I love coffee cake…and haven’t had it in ages. Thanks for the inspiration.
March 14th, 2009 at 12:32 pm
Do we in fact need an excuse to have a piece of coffee cake? Even if I were in the tropics, I would not have crust to say no to this goodness. :)
Rain-ravaged Holland testifies that spring is coming, so hold on! . :)
March 18th, 2009 at 11:49 am
Your photos are gorgeous!
Rain-ravaged Vancouver also testifies that spring is coming soon…
March 18th, 2009 at 1:07 pm
oooh, this looks so moist and delicious. You’re right, the coffee cake of my dreams!
March 18th, 2009 at 1:38 pm
Coffee cake always sounds boring to me, but this sounds fluffy and decadent at the same time. I love the use of Greek yogurt, too.
March 19th, 2009 at 2:04 am
i don’t see any coffee in the ingredients list. Did I miss something?
Thanks a million!
March 20th, 2009 at 11:06 am
I am also very sick of the weather bouncing back and forth. I don’t mind the cold until we have a pretty day to remind us about what we have been missing and then suddenly 20s feel freezing!
August 3rd, 2017 at 11:23 am
Love your recipes! Have made your yummy almond scones many times :) If I have to leave out pecans in this coffee cake should other ingredients be increased in the topping?