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buttermilk, chip and nut coffee cake

(1 rating)
absdvlsfan avatar
Recipe by
Amy Scotti
@absdvlsfan
Monroe, NJ

This is an adaptation of an "America's Test Kitchen" recipe. Everyone loves the rich taste and it looks beautiful!

(1 rating)
yield 10 -12
prep time 30 Min
cook time 50 Min

Ingredients For buttermilk, chip and nut coffee cake

  • CRUMB FILLING AND TOPPING
  • 2/3 c
    sugar
  • 2/3 c
    brown sugar, firmly packed
  • 1 1/2 tsp
    cinnamon, ground
  • 1/4 tsp
    salt
  • 2 stick
    butter, unsalted, melted and still warm
  • 3 1/2 c
    cake flour
  • 3/4 c
    chopped pecans
  • CAKE
  • 2 1/2 c
    cake flour
  • 1 c
    sugar
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 12 Tbsp
    butter, unsalted, softened but still cool, cut into 12 pieces
  • 2
    large eggs
  • 2
    large egg yolks
  • 2 tsp
    vanilla
  • 2/3 c
    buttermilk
  • 1 c
    chocolate chips, mini, mixed with a little flour
  • confectioners' sugar, for dusting

How To Make buttermilk, chip and nut coffee cake

  • 1
    For the filling and topping: Whisk sugars, salt, nuts and butter in a large bowl to combine. Add flour and stir with a rubber spatula or wooden spoon until mixture is cohesive. Set aside to cool to room temperature. 10 to 15 minutes.
  • 2
    For the cake: Put oven rack in upper middle position and preheat oven to 350 degrees. Grease and lightly flour a tube pan.
  • 3
    In an electric mixer with a paddle attachment mix, flour, sugar baking soda and salt on low speed. With motor running on low add butter 1 piece at a time. Beat until no pieces remain and mixture resembles moist crumbs. Add eggs, egg yolk, vanilla and buttermilk. Beat on medium high speed until light and fluffy about 1 minute. Scraping when necessary. Stir in chocolate chips.
  • 4
    Spread half of the batter in pan with rubber spatula. Sprinkle with half the topping mixture. Carefully spread remaining batter on filling. Sprinkle with remaining topping mixture, squeezing and rolling between fingers to make larger crumbs.
  • 5
    Bake until crumbs are golden brown and wooden skewer inserted in center of cake comes out clean, 50-55 minutes. Cool on wire rack, about 20 minutes. remove from tube pan and invert on plate, place serving plate on top and reinvert. Let cool completely. Dust with confectioners sugar before serving
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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