I baked this cake last Saturday. We had some friends over and since my Saturdays are always crazy busy, I wanted to bake something that is easy and fast. And so this cake came to my mind. I always order it whenever we're at a coffee shop. I find it irresistible :) Later in this post, you will find the recipe I used for my coffee cake. I hope you try it and enjoy as much as we did!
It's Monday, typical Monday! Woke up early, fixed breakfast, packed lunch, and then said goodbye to Sinan and Lina. I then fixed my morning Nescafe, checked my email, Facebook, blog list, and news before updating my to-do-list for today.
Every Monday, I have the cleaner over. I finally found a good cleaner. I'm so happy because having a big house is not always a plus especially when there is no one to help you cleaning it. I'm one of those nut people who like to see the house clean and neat all the times, but with this big house and all the responsibilities I have, I really needed a cleaner to keep up with this.
It's raining today. I believe it was raining when I last posted too. It's Spring, and Spring is the most rainy season here. I have no problem with the rain as long as it's warm. And it's warm, actually it was really hot yesterday. In such hot days I thank Allah all the time for having a central AC at home, I can't survive without it!
Now check the recipe below. Thank you all for reading :)
Coffee Cake Topping:
1 cup chopped walnuts or pecans
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 cup heavy cream or milk
Coffee Cake Topping:
In a small bowl stir together the sugar, chopped nuts, chocolate chips, ground cinnamon and flour. Set aside.
Butter and flour (or spray with a non stick vegetable/flour spray) a 9-inch round pan.
In a bowl, beat the butter using electric mixer (or a hand mixer) until softened. Gradually add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, and beat well. Beat in the vanilla extract. Add the flour mixture and keep beating, and then add the heavy cream. Mix until combined.
Spoon half of the batter into the prepared pan, smoothing the top with an offset spatula. Sprinkle about half of the nut topping on top of the batter. Cover with the remaining batter and then sprinkle with the remaining nut topping.
Bake for about 40 - 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and let rest for about 10 minutes before releasing of the pan.
Serve warm or at room temperature.