Coffee Cake

 

I made this cake for dessert to my Passover feast! It is definitely NOT kosher for Passover but either am I so it worked great! This cake is light and really delicious! I'm not going to say it's low fat but it's definitely not high fat. There's only 1/2 a stick of butter and 1 cup of sugar in the entire cake (plus the topping but let's not focus on that). I got this recipe from "The Best Thing I've Ever Made" from Alex Guarnaschelli. It's the perfect ending cake to a big meal. It goes great with fruit or applesauce (and coffee, of course!)

Coffee Cake

Ingredients

TOPPING:
1 cup walnuts, coarsely chopped
2/3 cup all purpose flour
1/3 granulated sugar
1/3 light brown sugar
2 teas ground cinnamon
1 teas kosher salt
5 tbsp butter, melted

CAKE:
1/2 stick (4 tbsp) unsalted butter
1 cup granulated sugar
2 eggs, at room temperature
2 cups, all purpose flour
1 teas baking powder
1 teas baking soda
1 teas kosher salt
1 1/2 cups sour cream (I used low fat)
Zest of 1 lemon

Directions

- For the topping: Prepare a baking sheet fitted with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.

- For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13-by-9-inch baking pan. Set aside.

- In the bowl of an electric mixer fitted with the whisk attachment, "cream" the butter and sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one by one, and beat until thoroughly integrated.

- Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk the sour cream until smooth. Turn the mixer on low and alternate adding some of the flour mixture with some of the sour cream. Add the lemon zest. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated.

- Transfer the batter to the greased baking pan and "tap" it lightly on the sides so it falls evenly in the pan and removes any air bubbles. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Place the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 22 to 30 minutes. Allow to cool for 30 minutes before serving.