My life gets so busy as the holidays approach that I make this buttermilk-enriched coffee cake weeks ahead of Christmas or New Year’s brunch. And I have made this sweet treat so many times that I can guarantee that it will be a crowd-pleaser for kids and adults alike.
This moist cake has a thick, rich layer of crispy chocolate and pecan crumb topping and reminds me of a happy taste memory while growing up. Try this for breakfast, brunch, or an afternoon snack with a cup of hot tea (a great pick-me-up after a long day of gift shopping). Serve this on a pretty platter on Christmas morning, and gift opening will never be the same.
This recipe is baked in a 9-by-13-inch baking pan, so there’s plenty for everyone. The old-fashioned crumb topping is a complement to the tender, spiced buttermilk cake layer. I prefer bittersweet chocolate chips, so the topping isn’t too sweet, but feel free to use semi-sweet if you prefer. I also use pumpkin pie seasoning, so it cuts down on time measuring out individual ingredients. This seasoning mix includes cinnamon, ginger, nutmeg, and allspice: the aroma of the holidays.
Holiday Crumb Coffee Cake
Serves 10 to 12- 1 cup unsalted butter, room temperature and cut into 1-inch pieces
- 1 1/4 cups firmly packed dark-brown sugar
- 1 tablespoon pumpkin pie spice
- 1 1/2 cups unbleached all-purpose flour
- 1 cup chopped pecans
- 1 cup chocolate chips, semi-sweet or bittersweet
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 8 tablespoons (1/2 cup) unsalted butter, at room temperature
- 3/4 cup firmly packed dark-brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 1/4 cups buttermilk
- 1 teaspoon vanilla extract
In a large bowl, combine the butter, sugar, and pumpkin pie spice with a knife, cutting in the butter.
Add the flour and pecans and, using your fingers, crumble the flour and butter together to make large crumb-like pieces.
Add the chocolate chips, and quickly work them into the pieces. Reserve.
Sift together the flour, baking powder, baking soda, salt, and pumpkin pie spice, and place onto a large sheet of waxed or parchment paper. Set aside.
In a large mixing bowl, beat the butter with an electric mixer until light and fluffy. Gradually add the sugars, continuing to beat until very light.
Add the eggs one at a time, beating each one in well before adding the next.
With the mixer on low speed, alternately beat in the flour and the buttermilk, beating until the batter is just mixed. Add the vanilla and mix.
Spread the batter evenly in the prepared pan.
Sprinkle the crumb topping evenly over the top, pressing gently into the top of the batter. Bake for about 40 to 45 minutes or until the top of the cake is firm and the streusel is crisp and bubbling (a skewer inserted into the center of the cake should come out clean). Cool slightly in the pan on a wire rack and serve warm, cut into squares.
Advance preparation: The cake may be made up to two days ahead, well covered in an airtight container, and kept at room temperature.
Omit the chocolate chips in the topping and add 1 peeled, cored, and chopped apple or pear to the batter.
Bake in a pan with a top so that you can keep it fresh for a couple of days right in the pan.
Substitute almonds or walnuts for the pecans.
