Thursday, February 19, 2015

Bon Appetit Desserts: Sour Cream-Orange Coffee Cake with Chocolate-Pecan Streusel

I had the chance to make this recipe last week, because I did not have work on Friday. It was nice to bake again, because I am currently working a second job... beyond teaching, on the weekends. I have found it hard to make time for my Bon Appetit Desserts Adventure. I was happy to be back where I find joy!

I was pleased with this '1 whisk' coffee cake. It won't take long before it's in your belly! Family, friends, and neighbors all received their fair share.

Sour Cream-Orange Coffee Cake with Chocolate-Pecan Streusel
12 servings

1-1/2          cups (packed) golden brown sugar

1                Tablespoon ground cinnamon

6                Tablespoons (3/4 stick) chilled salted butter, diced

1-1/2          cups coarsely chopped pecans

1                cup (6 ounces) semisweet chocolate chips (Fair Trade, if you can!)

3                cups unbleached all purpose flour

1-1/2          teaspoons baking soda

1-1/2          teaspoons baking powder

1-1/3          cups sugar

3/4             cup (1-1/2 sticks) salted butter, room temperature

3                large eggs

1-1/2          teaspoons finely grated orange peel

1-1/2          teaspoons vanilla extract

1-1/2          cups sour cream

1/4             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 hold 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 350ºF. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking soda, and baking powder into medium bowl. Using electric mixer, beat sugar and butter 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 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.

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