The Perfect Stormy Cake
We love this coffee cake from Kim Kushner’s book The New Kosher. Her Perfect Stormy Cake is indeed a perfect storm of flavors and textures: nuts, brown sugar, cinnamon, cocoa and chocolate chips with a moist batter made with sour cream or yogurt. It comes together quickly and our testers raved. Check out her Dark Chocolate Bark with Rose Petals, Pistachios & Walnuts as well.
Excerpted with permission. The New Kosher
The Perfect Stormy Cake
Author: Kim Kushner
Makes: 6 servings; 1, 9-inch cake
Ingredients
For the Topping and Filling:
- 3⁄4 cup (3 oz/90 g) pecans or almonds
- 1⁄2 cup (31⁄2 oz/105 g) firmly packed dark brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon unsweetened cocoa powder
- 1 cup (6 oz/185 g) chocolate chips
For the Batter:
- 6 tablespoons (3 oz/90 g) cold unsalted butter
- 1 cup (8 oz/250 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 cup (8 oz/250 g) sour cream or plain yogurt
- 11⁄3 cups (7 oz/220 g) all-purpose flour
- 11⁄2 teaspoons baking powder
Instructions
- Preheat the oven to 350°F (180°C). Lightly spray a 9-inch (23-cm) round cake pan with nonstick cooking spray.
- To make the topping and filling, in a food processor, combine the pecans, brown sugar, cinnamon, and cocoa powder and process with 6–8 quick on-off pulses until the nuts are coarsely chopped. Transfer to a bowl and stir in the chocolate chips. Wipe out the processor bowl with a paper towel.
- To make the batter, in the processor, combine the butter, granulated sugar, eggs, and vanilla and pulse for 2 minutes, stopping to scrape down the sides of the bowl as needed. Do not insert the pusher into the feed tube. In a small bowl, dissolve the baking soda in the sour cream. Add to the processor and pulse for 3 seconds. Add the flour and baking powder and pulse with 4 quick on-off pulses, just until the flour is blended into the batter. Do not overprocess, and stop to scrape down the bowl as needed.
- Pour half of the batter into the prepared pan and sprinkle with half of the topping. Repeat with the remaining batter and topping.
- Bake until a toothpick inserted into the center of the cake comes out clean, 40–45 minutes.
- Let cool in the pan on a wire rack for 1 hour before serving. To freeze, invert onto a plate lined with plastic wrap then again onto a serving plate, being careful not to lose too much crumb topping. Wrap tightly in plastic wrap, place in a plastic freezer bag, and freeze for up to 1 month. Thaw at room temperature before serving.
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