Use a cast iron wedge pan to create scone-like portions of this soft and moist Pecan Crumble Coffee Cake.
Pecan Crumble Coffee Cake
Makes 8 servings
- ¼ cup (57 grams) butter, softened
- ½ (8-ounce) package cream cheese, softened
- ⅔ cup (133 grams) granulated sugar
- 1 large egg
- 1 cup plus 2 tablespoons (141 grams) all-purpose flour
- ½ teaspoon (2.5 grams) baking powder
- ¼ teaspoon (0.75 gram) kosher salt
- ¼ cup whole milk
- ½ teaspoon vanilla extract
- 1 tablespoon (6 grams) ground cinnamon
- Crumb Topping (recipe follows)
- Preheat oven to 350°F. Spray a 9-inch cast-iron wedge pan with cooking spray.
- In a large bowl, beat butter and cream cheese with a mixer at medium speed until creamy, 2 to 3 minutes. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating just until combined.
- In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in vanilla. Spoon ⅓ cup batter into a small bowl, and stir in cinnamon. Pour remaining batter into wedges. Top each wedge with cinnamon batter, and swirl with a knife. Sprinkle with Crumb Topping.
- Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool for 20 minutes before serving.
Makes ⅔ cup
- 2 tablespoons (24 grams) granulated sugar
- 2 tablespoons (16 grams) all-purpose flour
- 2 tablespoons (28 grams) cold butter, cubed
- ¼ cup (28 grams) finely chopped pecans
- In a small bowl, stir together sugar and flour. Using a pastry blender, cut in butter until mixture is crumbly. Stir in pecans. Refrigerate until ready to use.