Sour Cream Coffeecake with Chocolate & Pecan Streusel

        From the blog For Love of the Table

60 g. (4 T. plus 2 t.) golden brown sugar

18 g. (3 T plus 1 t. ) non-alkalized cocoa

3/8 t. cinnamon

 

300 g. (2 1/2 c.) all-purpose flour

3/4 t. salt

2 1/4 t. baking powder

1/2 t. baking soda

170 g. (12 T.) unsalted butter, at room temperature

300 g. (1 1/2 c.) sugar

2 t. vanilla

3 large eggs, at room temperature

325 g. (1 1/3 c.) sour cream

 

100 g. (1/2 c.) golden brown sugar

40 g. (1/3 c.) all-purpose flour

3/4 t. cinnamon

1/8 t. salt

2 T. unsalted butter, at room temperature

55 g. (1/2 c.) toasted and finely chopped pecans

55 g. (1/3 c.) finely chopped bittersweet (60%) chocolate

 

Preheat the oven to 350°.  Butter and flour a 10-cup capacity tube pan.  Set aside.

 

Combine the first three ingredients in a small bowl and set aside.

 

Combine the flour, salt, baking powder and baking soda in a small bowl and whisk to blend.  Set aside.

 

Cream the butter and sugar until light and fluffy—this will take 3 to 5 minutes at medium-high to high speed.  Stop the mixer and scrape the bowl occasionally. Beat in the vanilla. Beat in the eggs, one at a time, scraping down the bowl in between each egg and waiting until the previous one is fully incorporated before adding the next.  Stir in a third of the flour mixture.  Stir in half of the sour cream.  Fold in half of the remaining flour, followed by the remaining sour cream, followed by the remaining flour mixture. 

 

Dollop half of the batter (about 625 g) into the prepared pan.  Use a spatula or palette knife to spread evenly so that the bottom of the pan is fully covered.  Sprinkle the brown sugar-cocoa-cinnamon mixture evenly over the batter, leaving a quarter inch border of batter showing on both the inner edge and outer edge.  Dollop the remaining batter over all and spread to smooth out, making sure all the cocoa mixture is covered.  Place in the center of the preheated oven and bake for 30 minutes.

 

While the cake bakes, make the streusel (or, you may make it ahead and set it aside).  Combine the brown sugar, flour, cinnamon and salt in a small bowl and whisk to blend.  Rub in the butter until well distributed.  With a fork, fluff in the chocolate and pecans.  If the room is very warm, store in the refrigerator until ready to use.

 

When the cake has baked for 30 minutes, carefully remove the cake from the oven and quickly scatter the streusel evenly over the cake—a large spoon or a measuring cup makes this easier.  Or, place all the streusel in a sheet of parchment and use it as a make-shift funnel to quickly and evenly strew the streusel over the cake.  However you choose to do it, work quickly and hold the spoon, measuring cup or parchment funnel close to the surface of the cake so that you can lay the streusel down lightly on the surface (rather than dropping it heavily from height).  Return the cake to the oven and continue to bake until the cake is golden brown, springy to the touch and a toothpick inserted in the center comes out clean….another 20 to 30 minutes. 

 

Let the cake cool for 20 to 30 minutes before running a spatula around the outer edge and removing the sides from the pan.  Let the cake cool completely before attempting to remove the center ring of the pan.

 

Makes one large cake, serving about 16 people.

 

(Adapted from two cakes:  Sour Cream Coffeecake in Barefoot Contessa Parties by Ina Garten & Claudia Fleming’s Chocolate Streusel Coffeecake as adapted by Rose Beranbaum in Rose’s Heavenly Cakes)


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