Well, I did make my coffee cake this afternoon while my precious, and for the moment, peaceful son lay asleep in his crib. This is maybe only the third coffee cake I've ever made, and I thought it was so unique that it had give it a whirl. You may have already guessed what kind of coffee cake I made and if you guessed Macadamia Nut Coffee Cake, you'd be right!! I know, I know, your thinking "macadamia nuts in a coffee cake?" I mean I could see almonds, pecans, maybe hazelnuts, but I always thought macadamia nuts were reserved for Mauna Loa. But who am I do be amazed? I can't say I know coffee cakes or even nuts that well.....(I hang my head in shame.) Anyways, this one comes to you again from my W-S Baking Book (It's practically my baking bible.) So here is the recipe....
Macadamia Nut Coffee Cake
Makes one 9 inch cake (or approximately 8 servings for my taste)
For the topping:
2/3 C all-purpose flour
1/3 C granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
6 Tbsp cold unsalted butter, cut into small pieces
For the cake:
1 C all purpose flour
1/2 C cake flour
1/2 C granulated sugar
1/2 C firmly packed light brown sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 C sour cream
2 large eggs
1/2 C macadamia nut oil
1 1/2 tsp pure vanilla extract
1 C unsalted macadamia nuts, coarsely chopped
Note: Canola oil may be substituted for the macadamia nut oil. I went for the macadamia nut oil to get the full experience. It does cost a bit more, and I have no idea what I will do with the rest of it, but I felt that it was worth it. It's really a matter of personal preference! If you do decide to go full throttle with the macadamia nut oil, remember to refrigerate after opening.
This is what the macadamia nut oil I used looks like. |
For the topping, in a small bowl, stir together the flour, sugar, cinnamon, and ginger. Using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form. Set aside.
To make the cake, in a bowl, stir together the all-purpose flour and cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the sour cream, eggs, oil, and vanilla until well blended. Stir the sour cream mixture into the flour mixture. Using an electric mixer on medium speed or a wire whisk, beat until smooth and creamy, about 1 minute. (For this step I used my stand mixer. It's not by the book, but if I've got the equipment, I'm gonna use it!)
Pour half of the batter into the prepared pan and spread it evenly. Sprinkle evenly with half of the topping. Cover evenly with the remaining batter. Sprinkle evenly with the nuts, gently pressing them into the batter, then cover with the remaining topping.
The final result! |
And that is it! I promise you will not be disappointed with this coffee cake, unless of course you have a nut allergy. (If so please do not make this cake!) The topping is deliciously crisp, and the cake perfectly (dare i say it?) moist!! (I cringe at the word, but there is no other way to describe it.) This cake gave me a new found respect for the nut we call Macadamia (which did you know is actually native to Australia?!) It will no longer be known as a chocolatey covered Hawaiian treat in my book! So brew up a good pot of Jo, and delve into this buttery, moist (ahhh!) cake!
My piece |
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