Monday, June 18, 2012

Cinnamon Cocoa Coffee Cake A Monday Morning Treat


Hello! How was your weekend? Did you spend time with your children, your dad or perhaps your grandfather? I was not able to be with my dad but we had a wonderful talk as we always do on Sunday mornings. I felt lucky to be able to do that as I know for many one or both parents have passed.




My husband and I spent a lazy and beautiful weekend, mostly reading and enjoying the perfect springlike weather. Although the forecast was rain the weather turned out o be unseasonably cool, and sunny; about 20 degrees below normal. I loved every second of it.

As I do most weekends I baked and this coffee cake may be my favorite of anything that I have made lately.




I found this recipe in Better Homes and Gardens Annual Recipes 2004 and it was provided by Ellen Rose, former owner of The Cooks Library, one of the few bookstores worldwide, solely dedicated to cookbooks. The Cooks Library was a
Los Angeles institution for 20 years, sadly in 2009 it closed its doors a victim of the recession and the growing popularity of the Internet.



Best Coffee Cake "Ever"

Ingredients

Pecan Streusel
1/2 cup chopped pecans
1/ 4 cup of sugar
1 Tbsp. unsweetened cocoa powder
11/2 tsp. ground cinnamon

Cake batter
4 eggs
6 Tbsp. butter, softened
11/2 cups chopped pecans
21/4 cups all purpose flower
11/2tsp. Baking powder
1/2 tsp. salt
3/4 c butter, softened
1 8 oz. pkg. cream cheese softened
11/2 cups sugar
2 tsp. vanilla





Directions:
Be sure that eggs, butter and cream cheese are at room temperature, at least 30
minutes at room temperature.

1. Prepare pecan streusel, set aside. Preheat oven to 325 F.
2. Generously butter the inside of a tube pan or 10 inch fluted tube pan using
much of the 6 tablespoons butter. Coat the inside of the pan with the pecans,
pressing the nuts into the butter, pressing the nuts into the pan.
3. In a medium bowl combine the flour, baking powder, and salt, set aside.
4. In a large mixing bowl beat 3/4 cup butter and cream cheese with an electric
mixer on medium speed for 30 seconds. Add the sugar and vanilla, beat 4 or 5
minutes until light and fluffy.
5. Add eggs, one at a time, beating for 10 to 20 seconds after each addition and
scraping bowl well. Beat in flour mixture, one- third at a time, until just
combined.
6. Spoon one-third to one-half of the batter into the pan. Sprinkle with half of
the Pecan Streusel. Spoon remaining batter over the streusel, spread evenly.
Sprinkle evenly with remaining streusel.
7. Bake for 65 to 70 minutes or until a toothpick comes out clean.
8. Cool in pan on wire rack for 15 minutes, remove from pan, turn upright, cool
completely on rack.




I hope you try this recipe. It is so delicious especially if you like cinnamon and chocolate.  The cake is moist, the crumb topping is crunchy with a hint of cocoa and cinnamon; the perfect accompaniment to a cup of tea or coffee or just as a snack!



Don't forget to come back and let me know if you try this or any other recipe. I love hearing about your baking adventures. Enjoy your week! Enjoy your family and friends.



Linking to:



French Country Living

9 comments:

  1. Your lovely weekend sounds much like our Sunday my dear....we stayed home and read, NAPPED and ate well. I read some French poetry and I did NOT want to go to bed...to many wonderful things to DO!!!!!

    LOVE LOVE LOVE to you, Anita

    ReplyDelete
  2. Unfortunately my parents are both gone but I still had a wonderful weekend with my husband and Dylan dog. We're unseasonably cool too but it isn't going to last long we're due for two very hot days this week. I'm not waiting until the weekend to try this coffee cake I think it's going to have to be made tomorrow morning.

    Enjoy your day!
    XX
    Debra~

    ReplyDelete
  3. Our daughter makes a great coffee cake, must ask her to try your yummy recipe. The pictures are mouth-watering.

    I was putting together the tag packages to mail out, but don't see your address. Not sure if you've had a chance, but just in case I missed it, do stop by the shop when you are able, and click our email form under the header. Thank you, Elizabeth.

    Much love,
    Marcia

    ReplyDelete
  4. Oh, Elizabeth this coffee cake looks divine! The Cook's Library was my favorite book store in Los Angeles. I was so sad when It closed. Thanks for sharing this recipe. Your house must smell very good with all that baking! Have a wonderful week.
    xx Sunday

    ReplyDelete
  5. Happy Summer, my dear friend!
    Oh, this looks so luscious...I'm so glad you had a beautiful weekend...
    Your Dad is so lucky to have such a loving Daughter! :)

    We did spend the day with my dad and sister.
    On to your next post...
    Big hugs,
    - Irina

    ReplyDelete
  6. This looks so scrumptious. All my favorite flavors. Wish I wasn't on a diet.

    ReplyDelete
  7. Thanks so much for sharing this delicious recipe on Simple & Sweet Fridays. I will try to make it for the holiday. Looks so good!

    Jody

    ReplyDelete
  8. Looks delicious! I had to pin! Thank you for joining me at Home Sweet Home!
    Sherry

    ReplyDelete

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