Sour cream makes this coffee cake rich and moist, and a streusel in both the filling and the topping adds twice as much chocolate-pecan flavor. 12 servings
Streusel
1½ cups (packed) golden brown sugar
1 tablespoon ground cinnamon
6 tablespoons (¾ stick) chilled salted butter, diced
1½ cups coarsely chopped pecans
1 cup (6 ounces) semisweet chocolate chips
Cake
3 cups unbleached all purpose flour
1½ teaspoons baking soda
1½ teaspoons baking powder
1⅓ cups sugar
¾ cup (1½ sticks) salted butter, room temperature
3 large eggs
1½ teaspoons finely grated orange peel
1½ teaspoons vanilla extract
1½ cups sour cream
¼ cup fresh orange juice
Powdered sugar
STREUSEL: Whisk sugar and cinnamon in medium bowl to blend. Add butter and rub in with fingertips until mixture holds together in small moist clumps. Mix in pecans and chocolate chips.
DO AHEAD: Can be made 3 days ahead. Cover and refrigerate.
CAKE: Preheat oven to 350°F. Butter and flour 13×9×2-inch metal baking pan. Sift flour, baking soda, and baking powder into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended and smooth. Beat in eggs 1 at a time, then orange peel and vanilla. Mix in flour mixture in 4 additions alternately with sour cream in 3 additions. Mix in orange juice. Spread half of batter in prepared pan. Sprinkle with half of streusel. Drop remaining batter over by heaping tablespoonfuls; carefully spread batter to make even layer. Sprinkle with remaining streusel.
Bake cake 30 minutes. Place sheet of foil loosely over pan to keep topping from browning too quickly. Continue baking until tester inserted into center of cake comes out clean, about 35 minutes longer. Remove foil. Cool cake in pan on rack 20 minutes. Sift powdered sugar over cake; serve warm or at room temperature.
DO AHEAD: Can be made 2 days ahead. Cool completely. Store airtight at room temperature.
The streusel topping is delicious and adds a spicy, homey touch to this rustic cake. But if you’re running short on time, go ahead and skip it—the cake is still delicious without it. 10 to 12 servings
Streusel
6 tablespoons sugar
6 tablespoons unbleached all purpose flour
¼ cup (½ stick) unsalted butter, melted
¾ teaspoon ground cardamom
½ teaspoon ground cinnamon
Cake
2⅓ cups cake flour
1½ teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon ground cardamom
¼ teaspoon salt
11 tablespoons unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
2 large eggs
1 cup sour cream
¼ cup fresh orange juice
2 teaspoons finely grated orange peel
1 teaspoon vanilla extract
⅓ cup poppy seeds
STREUSEL: Mix sugar, flour, melted butter, cardamom, and cinnamon in small bowl until moist clumps form.
CAKE: Preheat oven to 350°F. Butter and flour 10-inch-diameter angel food cake pan with removable bottom. Sift cake flour, baking powder, baking soda, cardamom, and salt twice into medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Mix in sour cream, orange juice, orange peel, and vanilla. Beat in dry ingredients to blend. Mix in poppy seeds. Transfer batter to prepared pan (batter will fill less than half of pan).
Bake cake 25 minutes. Sprinkle streusel over top of cake. Continue to bake until tester inserted near center comes out clean, about 25 minutes longer. Cool cake completely in pan on rack.
Using sharp knife, cut around sides of pan and center tube to loosen cake. Holding center tube, lift cake from pan sides. Cut cake free from pan bottom. Placing hand gently atop cake for support, tilt cake just far enough over to release from center tube; remove tube. Place cake streusel side up on platter.
DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.
Testing for DonenessThe baking time indicated in a recipe provides the estimated time you can expect the cake to be done, but visual cues are your best bet for determining doneness. Here are three ways to determine if a cake is perfectly done.1. Insert a toothpick, cake tester, or even a thin metal skewer (like the ones used to truss a turkey) into the center of the cake. It should come out clean or with just a few crumbs attached.2. Gently press your finger onto the top of the cake. The cake should spring back without leaving an impression of your finger.3. Check the sides of the cake. In most cases, the edges should just begin to pull away from the sides of the pan.For a molten cake, the rules are different. A tester inserted into the center of the cake should come out with thick batter attached, and the tops and sides of the cake should be set, while the center should appear wobbly.
Made with matzo cake meal, potato starch, and nondairy creamer, this deliciously spiced coffee cake also satisfies the dietary requirements for Passover. 12 servings
Streusel
¼ cup (½ stick) unsalted margarine, room temperature
⅔ cup sugar
4¼ teaspoons ground cardamom
2¼ teaspoons ground cinnamon
½ cup matzo cake meal
Cake
½ cup matzo cake meal
½ cup potato starch
½ teaspoon salt
½ teaspoon ground ginger
5 large egg whites, room temperature
1⅓ cups sugar, divided
5 large egg yolks
⅓ cup liquid nondairy creamer
¼ cup (½ stick) unsalted margarine, melted, cooled
2 tablespoons finely grated lemon peel
1½ tablespoons fresh lemon juice
⅔ cup raisins
STREUSEL: Position rack in center of oven and preheat to 350°F. Coat 9×9×2-inch metal baking pan generously with margarine. Mix margarine, sugar, cardamom, and cinnamon in medium bowl. Gradually add matzo cake meal and mix until crumbly. Spread half of streusel on baking sheet and bake until golden and crisp, about 10 minutes. Cool and break into bits.
CAKE: Combine matzo cake meal, potato starch, salt, and ginger in small bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1 cup sugar and beat until stiff but not dry.
Using same beaters, beat egg yolks and remaining ⅓ cup sugar in another large bowl until mixture is thick and slowly dissolving ribbon forms when beaters are lifted. Beat in nondairy creamer, then margarine, lemon peel, and lemon juice at low speed. Add dry ingredients and stir until well blended. Fold in egg white mixture in 2 additions.