Preparation time: 10 minutes, Cooking time: 40-55 minutes, Yield: 12 slices
Ingredients
Coffee Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups packed brown sugar
- 1/2 teaspoon salt
- 2/3 cup cold unsalted butter, cut into cubes
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup walnuts, optional
- 2 eggs, beaten
- 1 1/3 cup buttermilk
Orange Glaze
- 1/2 cup powdered sugar
- 2 tablespoons orange juice
- 2 tablespoons heavy cream
Preparation
Coffee Cake
Preheat oven according to the attached chart. Grease the bottom and sides of Bundt cake pan or 10-inch tube pan. In a large mixing bowl, combine flour, brown sugar, salt, baking powder, baking soda, cinnamon, and nutmeg. Using a fork or a pastry cutter, cut in butter cubes until mixture resembles coarse crumbs. In a medium-sized mixing bowl, combine eggs and buttermilk. Add egg mixture all at once to dry mixture. Stir in nuts. Stir until just moistened - the batter will be lumpy. Spoon batter into prepared pan. Bake until cake is set and toothpick inserted in the center comes out clean. Cool on a baking rack and invert cake to serve.
Orange Glaze
Sift powdered sugar into a small mixing bowl. Add orange juice and cream and stir until combined. Pour over coffee cake and serve.
| Mode |
Rack Position |
Temp (°F) |
Time |
| Pure Convection™ |
3 |
325 |
40-45 min |
| Convection Bake™ |
2 |
325 |
40-45 min |
| Standard Bake™ |
2 |
350 |
50-55 min |
