Deluxe Coffee Cake ! I like that this recipe uses walnuts and pecans in the topping, which add protein, fiber, and healthy fats along with their buttery taste and crunch. This cake is so delicious and light with a sweet, buttery, crumbly topping.
Ingredients:
(Makes 10-12 servings)
For the topping:
- 1/2 cup walnuts, toasted and coarsely chopped
- 1/2 cup pecans, toasted and coarsely chopped
- 1/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 2/3 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 5 tablespoons butter or buttery spread, melted
For the coffee cake:
- 4 tablespoons butter or buttery spread, softened and at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup light buttermilk
- 1/2 cup plain (Greek) yogurt
- Dusting of confectioners’ sugar, for garnish
Method:
Prepare the topping by adding walnuts, pecans, flour, brown sugar, granulated sugar, and cinnamon to a bowl and mixing together. Pour in the melted butter and stir to form a crumbly mix. Refrigerate.
Mix the buttermilk and yogurt until well combined. Set aside. Mix the butter and sugar until creamy and well combined, about 5 minutes. Add the eggs, one at a time, and mix until fully incorporated. Separately, combine the flour, baking powder, and baking soda. Add the flour mixture to the wet ingredients, half at a time, alternating between half of the dry ingredients and half of the buttermilk/yogurt mixture. Stir until a smooth batter forms. Transfer batter to a prepared standard cake pan and smooth it out so it evenly coats the pan. Sprinkle on the topping, ensuring the whole cake is covered. Bake at 350° for 45-50 minutes, until a cake tester or toothpick comes out clean once inserted. Remove and let cake cool for at least 30 minutes prior to serving. Dust with confectioners’ sugar as garnish, if desired.
All credit to the right owner Christian’s
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