Cowboy Coffee Cake
Cowboy Coffee Cake is a buttermilk spice flavored cake topped with streusel, pecans and a drizzle of icing.
Servings 12
Cost 5
Ingredients
- 2 ½ cups all-purpose flour or pastry flour (total weight 12 oz) (340 grams)**
- 1 cup firmly packed light brown sugar 7 oz
- ¾ cup granulated sugar 5.25 oz
- 2 teaspoons freshly ground nutmeg or 1 tablespoon cake spice
- ⅛ teaspoon ground cloves omit if using cake spice
- 1 teaspoon salt
- ¾ cup 6 oz unsalted butter, melted
- 2 teaspoons baking powder
- 1 cup buttermilk at room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla
- 1 cup toasted chopped pecans
- 2 tbsp granulated sugar mixed with 2 tsp ground cinnamon for sprinkling
Glaze
- 2 teaspoons butter melted
- ⅔ cup plus a tablespoon powdered sugar (90-100 grams)
- ½ teaspoon vanilla
- 1 teaspoon water or as needed
Instructions
- Preheat the oven to 350° F. Grease a 9-inch round springform pan.
- In a mixing bowl, whisk together the flour, brown sugar, granulated sugar, nutmeg, cloves and salt.
- Pour in the melted butter and stir until the mixture resembles coarse crumbs (you can use your fingers if you need to). Remove ¾ cup of the mixture and put in a small bowl; set aside.
- Add the baking powder to the mixture left in the mixing bowl and stir well.
- Add the buttermilk, eggs and vanilla and beat with an electric mixer at medium speed until smooth -- no longer than 1 minute. If there is still a lump or two, that's okay. Don't overbeat.
- Scrape the batter into the prepared pan and smooth the surface.
- Sprinkle crumb mixture over the top, then scatter the nuts over it and sprinkle with the sugar-cinnamon mixture.
- Bake for 45 to 50 minutes or until the cake springs back when touched and a skewer inserted in the center comes out clean; if the top begins to brown too quickly during baking, cover loosely with aluminum foil.
- Set cake on a wire rack to cool. Loosen sides of springform, but do not remove. Allow the loosened cake to cool, then remove the sides of the pan.
- When the cake is completely cool, make the icing and drizzle it across the top. To make the icing, mix the melted butter and sugar together in a 2 cup Pyrex measuring cup or a small bowl. Add the vanilla, then begin adding water about a teaspoon at a time, stirring constantly, until the mixture is smooth and can be drizzled.
Notes
For a half version, use a 6 inch round cake pan. If desired, line the inside with foil and grease foil, then lift cake from pan.
Weigh the flour. If you don't have a scale, sift before measuring.