The recipe: Pecan Praline Coffee Cake
Developed by: Tiffany MacIsaac of Buttercream Bakeshop in Washington, D.C.
14 Tbsp (2 3/4 sticks) unsalted butter, melted
3/4 cup + 2 Tbsp buttermilk
2 large eggs
1 1/2 cups sugar 1/2 cup + 3 Tbsp dark brown sugar, divided
2 Tbsp molasses
3 cups flour
1 1/2 tsp baking powder
1 tsp cinnamon
1 tsp powdered ginger
1/2 tsp cardamom
1/4 tsp kosher salt
1/3 cup pecans, chopped and toasted
1 recipe Sage Crumble Topping (below)
1. Melt butter, and set aside. Preheat oven to 350°F.
2. Whisk to combine buttermilk, eggs, sugar, 1/2 cup brown sugar, and molasses in a mixing bowl.
3. Whisk together flour, baking powder, cinnamon, ginger, cardamom, and salt in a separate bowl.
4. Add wet mixture and melted butter to dry ingredients. Whisk until smooth and fully combined.
5. Spray a 11" x 7" baking pan with cooking spray, and pour half the batter into the pan. Spread evenly. Sprinkle the pecans and reserved 3 Tbsp brown sugar evenly over the batter.
6. Pour the remaining batter on top of the pecans and spread to the edges. Top with sage crumble, and bake 55-65 minutes, rotating the pan after the first 30 minutes. The cake will be golden brown when it's done, and a small knife inserted in the center of the cake should come out clean.
For the Sage Crumble Topping:
1 cup flour
1/2 cup dark brown sugar
5-6 sage leaves
8 Tbsp (1 stick) butter, melted
1/4 tsp salt
1. Combine flour, sugar, and sage in a food processor, and process 45-60 seconds, or until the sage is no longer visible.
2. Add butter and salt while the machine is running, and mix to combine.
