There is coffee cake, and then there is coffee cake. Do you know what I mean?
I have been to lots and lots of church events that have served coffee cake, and it is always the same. A boxed coffee cake that someone picked up from the grocery store on their way to church, and the coffee cake is always… how do I say this? Eh.
It’s dry. It’s not that flavorful, and its super forgettable. In other words, eh. I think that’s a pretty nice way to say it.
To me, that is coffee cake, but it’s certainly not coffee cake. In fact, real coffee cake is nothing at all like boxed kind. It’s moist and rich and full of rich brown sugar and cinnamon. It’s quite possibly one of my favorite things to eat in the entire earth, especially when it has just been made. There is nothing better than a slice of moist coffee cake and a cup of hot java.
A couple of months ago, my husband’s best friend came over to spend the weekend with us. We are sad that he lives two hours away, so anytime we all see each other we try to make a weekend out of it. I had decided to make coffee cake for breakfast while he was here, but once my husband and David saw me take it out of the oven, they could barely contain themselves. The needed to have some as soon as possible!
I will never forget the look on David’s face as he took his first bite. It was like I could see the heavens opening above him and a choir of angels beginning to sing. “Whoa!” he said, “This is unbelievable! This is coffee cake?”
Yes. Yes to all of the people who have only ever experienced the boxed kind. This is real coffee cake. This is what it should taste like.
So are you ready to make some real, moist coffee cake? Let’s get started!
First, preheat the oven to 350 degrees.
In a bowl, cream together the palm oil shortening, sugar, and vanilla. Once combined, add each egg one at a time. Beat well after each one.
Into a separate bowl, sift together cake flour, baking powder, and baking soda. Slowly add the dry ingredients, a little bit at a time. Each time you add the sifted mixture, stir to combine. Alternate this with adding the sour cream.
Spread half of the batter into a 10 inch tube pan that has been greased with butter.
Next, cream together the butter, brown sugar, and cinnamon. Add the chopped pecans and stir to combine. Gently dot the batter with the nut mixture. Cover with the remaining batter.
In a third bowl, make the streusel topping by combining the all-purpose flour, 1/2 c. light brown sugar, remaining 1/2 tsp. cinnamon, and salt. Pour 4 1/2 Tbsp. melted butter and combine.
Bake for 50 minutes. At the 40 minute mark, remove the cake from the oven, cover with the streusel topping and return to the oven to bake for 10 more minutes. Once baked, allow the cake to cool for ten minutes before flipping over and removing from the pan.
And voila! Super moist coffee cake that will blow your mind. Now, go ahead and make one. Today is a great day to bake.
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Are you looking for a mind-blowingly delicious dessert that is a real crowd pleaser? Look no further than this super moist coffee cake. Perfect for breakfast, brunch, or any social gathering.
Ingredients
1/2 cup palm shortening
3/4 cup granulated sugar
1 tsp. vanilla
3 pasture-raised eggs
2 cups cake flour
1 tsp. baking powder
1 tsp. baking soda
1 cup organic sour cream
10 1/2 Tbsp. butter
1 cup dark brown sugar
2 1/2 tsp. cinnamon
1 cup chopped pecans
3/4 cup all-purpose flour
1/2 cup light brown sugar
1/8 tsp. salt
Instructions
First, preheat the oven to 350 degrees.
In a bowl, cream together the palm oil shortening, sugar, and vanilla. Once combined, add each egg one at a time. Beat well after each one.
Into a separate bowl, sift together cake flour, baking powder, and baking soda. Slowly add the dry ingredients, a little bit at a time. Each time you add the sifted mixture, stir to combine. Alternate adding the dry mixture with the sour cream.
Spread half of the batter into a 10 inch tube pan that has been greased with butter.
Next, cream together the butter, brown sugar, and cinnamon. Add the chopped pecans and stir to combine. Gently dot the batter with the nut mixture. Cover with the remaining batter.
In a third bowl, make the streusel topping by combining the all-purpose flour, 1/2 c. light brown sugar, remaining 1/2 tsp. cinnamon, and salt. Pour 4 1/2 Tbsp. melted butter over everything and combine.
Bake for 50 minutes. At the 40 minute mark, remove the cake from the oven, cover with the streusel topping and return to the oven to bake for 10 more minutes. Once baked, allow the cake to cool for ten minutes before flipping over and removing from the pan.
Keywords: coffee cake
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