Coffee Cake with Pecan Streusel
It’s a cold, wet morning in London, so I need little excuse to fire up the oven and bake a rich, decadent coffee cake. This recipe skimps on nothing – it is full of butter and is generous on the streusel. It also uses lots of vanilla extract (not essence), so it’s absolutely crucial that real vanilla rather than imitation is used. If you have only imitation vanilla, use only half the amount, then pour the rest down the drain and buy real vanilla next time you’re at the shop.
Preheat oven to 175C/350F
Have ingredients at room temperature
2 C plain flour
3/4 C sugar
2 tsp baking powder
1/2 tsp salt
Rub or cut in:
1/2 C (110g) unsalted butter
Break into a measuring cup:
1 egg. Beat, fill to 1 C with milk and add to dry ingredients with 2 tsp pure vanilla extract.
Pour into a greased spring-form pan and cover with the streusel topping – see below.
4 Tbsp plain flour
4 Tbsp unsalted butter
1/2 C packed light brown sugar
1 tsp cinnamon
1/2 tsp salt
Blend these ingredients with the back of a spoon until they crumble and add:
1/2 C chopped pecans
Sprinkle evenly over the cake batter and bake for approximately 25 minutes until a tester inserted comes out clean. Serve warm. Unlike many coffee cakes, this will keep for a day or two and remains delicious and succulent.