Classic Midwestern Coffee Cake

classicmidwesterncoffeecake copyThis is a classic Midwestern Coffee Cake that is certainly worth making once a year. Great for Mother’s Day! Share it with your family or take it to the office. This recipe calls for pecan chips (pecans chopped very fine) which you can omit if you prefer without nuts.

Classic Midwestern Coffee Cake
Position rack in middle of oven and preheat oven to 350 degrees. Prepare 9×13 baking pan by spraying bottom of pan with baking spray that includes flour or spray only the bottom of pan with non stick spray then add a bit of flour swirling flour in pan until bottom of pan is coated. Dump out any excess flour. Set 9×13 pan to the side. In a large sized bowl for dry ingredients, add…..
3 cups all purpose flour
½ teaspoon table salt
2 teaspoons baking powder
Combine these ingredients in the bowl and set bowl to the side. Using a medium sized bowl for dry ingredients, add…..
1 cup light brown sugar
2 ½ teaspoons cinnamon
1 cup pecan chips (pecans chopped very fine)
Combine these ingredients in the bowl and set bowl to the side. In a large mixing bowl add…..
1 and ½ sticks unsalted butter
1 and ½ cups granulated white sugar
Set up mixer then cream butter and sugar together in mixing bowl until light and fluffy. For the next step be prepared to add eggs one at a time. Add to the butter mixture in the mixing bowl…..
1 teaspoon pure vanilla extract
½ teaspoon almond extract
3 eggs
Mix in eggs one at a time just until each is incorporated and batter is smooth. Using a liquid measuring cup, measure….
1 cup milk
Grab the large bowl with flour mixture. Be prepared to add flour mixture and milk to the mixing bowl as follows….. Add 1/2 the flour mixture to the mixing bowl beating just until combined and scraping down sides of bowl with spatula. Add in 1/2 the milk beating just until combined. Add in remaining flour mixture to the mixing bowl beating just until combined then add in remaining milk to mixture beating just until combined being sure to scrap down the sides of the bowl with spatula. Batter will be thick. In microwave safe liquid measuring cup melt…..
1 stick of salted sweet cream butter
Set this to the side. Be prepared to layer the batter and the sugar mixture in the 9×13 baking pan. Using spatula, spread no more than 1/3 of the batter into the bottom of the baking pan. Grab the sugar mixture. Sprinkle 1/2 the sugar mixture evenly over the top of the batter in the baking pan. Be prepared to spread the remaining batter being careful to not mix the sugar mixture into the top layer of the batter but instead, carefully spreading the batter over the top of the sugar mixture using a spatula. This seems to work best if you dot the batter on top of the sugar mixture and then smooth the batter together. Sprinkle remaining sugar mixture over the top of the batter in baking pan. Grab the melted butter then pour slowly and evenly over the top of the sugar mixture in baking pan. Place the baking pan in the oven and bake for 40-45 minutes or until toothpick inserted in the center of the cake comes out clean. While the coffee cake bakes, use the liquid measuring cup again and make a glaze of….
1 cup powdered sugar
1/2 teaspoon almond extract
2 Tablespoons of milk
Mix together, adding additional milk if necessary to get to desired consistency. When cake has finished baking it should appear golden and puffy. Drizzle glaze over top of cake while still hot. Let cool completely before cutting and serving.

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