Breakfast Coffee Cake

Picture this: a comforting childhood favorite, the Breakfast Coffee Cake, awakening your senses with its enchanting aroma. Memories of waking up to this delightful treat linger, and now you can recreate the magic in your kitchen. The process begins by crafting the irresistible topping, a medley of flavors that not only adds a burst of excitement to the baking journey but also sets the stage for a delicious finale. As the cake bakes, the entire house becomes a symphony of enticing scents, coaxing everyone out of bed with the promise of a warm, flavorful start to the day. There’s something truly special about the anticipation that builds as the aroma wafts through each room, creating a shared excitement for the impending breakfast joy. So, embark on this culinary journey, where the art of making the perfect Breakfast Coffee Cake becomes a cherished ritual, and the reward lies in savoring every blissful bite as you gather around the table with loved ones. It’s not just a cake; it’s a celebration of mornings and the simple joys of home-cooked delights.

Not what you are looking for? Try these other great Breakfast recipes:

• Yukon Gold Cinnamon Rolls 
• Diabetic Friendly Breakfast – Vegetable Omelet
• Healthy Quinoa Hash Browns and Turkish Eggs
• Chilaquiles Casserole

Breakfast Coffee Cake

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This Breakfast Coffee Cake will send hypnotic aroma waves through the whole house, waking everyone up with a smile.

• Author: Alex Guarnaschelli
• Prep Time: :25
• Cook Time: :50
• Total Time: 1:45
• Yield: 10-12
• Category: Breakfast
• Method: Oven

Ingredients

Topping

• 1/2 cup toasted and coarsely chopped pecans
• 1/2 cup toasted and coarsely chopped walnuts
• 2/3 cup all-purpose flour, sifted
• 1/3 cup light brown sugar
• 1/3 cup granulated sugar
• 2 teaspoons ground cinnamon, sifted
• 1 teaspoon kosher salt
• 5 tablespoons unsalted butter, melted

Coffee Cake

• 4 tablespoons unsalted butter, plus additional for greasing the pan, at room temperature
• 1 cup granulated sugar
• 2 eggs, at room temperature
• 2 cups all-purpose flour, sifted
• 1 teaspoon baking powder, sifted
• 1 teaspoon baking soda, sifted
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 1/2 cup whole milk yogurt

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Instructions

1. For the topping: Line a baking sheet with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
2. For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13- by 9-inch baking pan. Set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and granulated sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one at a time, and beat until thoroughly integrated.
4. Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and yogurt until smooth. Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan, spreading it out evenly. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving.