Cooking Lesson #69— Chocolate-Pecan Sour Cream Coffee Cake

Chocolate-Pecan Sour Cream Coffee Cake

The origins of crumb-topped coffee cakes appear to come from Central and Eastern Europe. The Germans and Austrians use a yeast-raised dough while Polish and Jewish bakers use baking powder and soda for leavening. Communities in the Mediterranean will use plain yogurt instead of sour cream to interact with the baking powder to leaven their coffee cakes. Despite the name, this coffee cake it is not made with coffee but is meant to be enjoyed with a cup of joe, tea or a tall glass of milk—morning, noon or night. You’ll love it anytime.
 
To my taste the best parts of this cake are the crispy, crunchy, nutty, buttery crumb topping and the chocolate filling. The topping does double duty as the cinnamon streusel topping and the center filling with added chocolate. So carefully read the recipe to make sure you don’t add chocolate to the top or it will burn when baking. Baking times will vary according to pan size and your oven.  Always use a cake tester to check the doneness of the bake.
 
Prep time:  25 minutes
Bake time:  30 to 35 minutes (for the square springform pan pictured)
Cooling time:  20 minutes
Yield:  8 to 10 serving
 
Ingredients
For the crumb streusel topping and filling
1 cup pecans, chopped
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon cinnamon
1/8 teaspoon table salt
6 tablespoons unsalted butter, melted
1 cup dark chocolate chips (to be used when layering the filling, not for the topping)
 
For the butter cake
1-7/8 cups all-purpose flour
1/2 teaspoon table salt
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 cup butter (room temperature)
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream (room temperature)
1/2 cup semi-sweet mini chocolate chips (dusted in a little flour)
 
Directions

1. Preheat your oven to 350°F.
2. Butter a 9” x 13” or a 9” round baking dish, or a 9” square springform pan…  all at least 2-1/2” deep. 

To make the crumb streusel topping and filling

1. Mix the pecans, 3/4 cup flour, 1/2 cup granulated sugar, brown sugar, cinnamon, salt and melted butter thoroughly in a mixing bowl until all ingredients are well coated with butter, but still a little “clumpy.”

To make the butter cake

1. In a separate bowl, whisk together the flour, salt, baking powder and baking soda.
2. In another bowl, mix together the butter and 1 cup sugar with a spatula until well blended.
3. Add 1 egg and whisk until the mixture is smooth, 2 to 3 minutes. Whisk in the second egg until thoroughly incorporated.
4. Add the vanilla extract and sour cream; whisk together.
5. Add the mini chocolate chips.
6. Add the flour mixture to wet ingredients; whisk just until flour disappears (Do not over mix).
7. Spread one half of the batter evenly over the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter.  Sprinkle the dark chocolate chips over the crumb mixture and lightly press down.
8. Top with the rest of the batter and carefully spread to evenly distribute, trying not to disturb the crumbs.
9. Top with the rest of the crumb mixture. Very gently press crumbs into batter.  
10. Bake in preheated oven until a cake tester comes out clean, 30 to 35 minutes.
11. Let cool slightly before serving.

ChefSecret:  This cake can also be baked in a couple of well-buttered loaf pans. Eat one today and freeze the other to enjoy later. I’ve made this recipe in fluted pans with removeable bottoms. I have tried Bundt pans with debatable results—you really must make sure you both butter and flour the Bundt pan to prevent the cake from sticking in the crevasses. If you decide to use a Bundt pan, use one with a very simple design. 

To keep the mini chocolate chips from sinking to the bottom of the cake, dust them lightly with a little flour. This works for most inclusions in baked goods like blueberries and cranberries—a quick dusting or dredge in flour will keep everything suspended in the cake batter.

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