Maple Pecan Cardamom Coffee Cake

• annokset: Makes one 8.5" x 4" loaf

Ainekset

Pecan Cardamom Crumble

25g white sugar

25g light brown sugar

67g all-purpose flour

1/2 teaspoon ground cardamom

1 large pinch kosher salt

60g pecans, roughly chopped

54g unsalted butter, melted

Maple Pecan Ripple

18g maple syrup

36g light brown sugar

10g all-purpose flour

1/2 teaspoon ground cardamom

60g pecans, finely chopped

Coffee Cake

135g all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

113g unsalted butter, room temperature

87g white sugar

43g light brown sugar

27g maple syrup

2 large eggs

1 teaspoon vanilla paste or extract

125g ricotta, room temperature

Ohjeet

1. With a rack in the upper middle position, preheat the oven to 350F. Lightly oil and line an 8.5x4 inch loaf pan with parchment paper.

Make the Pecan Cardamom Crumble

1. In a medium bowl, stir together all of the ingredients except the melted butter.

2. Pour the melted butter into the bowl and use a rubber spatula or your hands to stir together the ingredients until the crumble has formed irregular and rounded lumps. If the crumble has turned into one large mass it can be broken up by hand just before spreading atop the cake.

Make the Maple Pecan Ripple

1. Be sure the pecans are finely chopped. Pieces should be roughly the size of small lentils.

2. Add all of the ingredients to a small bowl and use a spoon or finger tips to mix together. The finished mixture should be sandy or slightly paste-like.

Make the Coffee Cake

1. In a medium bowl add the flour, baking powder, baking soda, and salt. Whisk together to combine and set aside.

2. In a stand mixer with the paddle attachment or with a handheld mixer in a large bowl add the softened butter, both sugars, and maple syrup. Mix on medium low until combined then stop the mixer to scrape down the inside of the bowl very thoroughly. Return the mixture to medium for 1 to 2 minutes until the mixture is slightly lighter in color and appears aerated but not too fluffy.

3. With the mixer on low, add the eggs one at a time and scrape down the bowl between each addition and after the last egg has been mixed in. Add the vanilla paste/extract and continue mixing on medium low for 1 minute.

4. The mixture might look curdled, this is okay. Add the ricotta and mix on low until fully incorporated. Stop the mixer and add all of the dry ingredients to the bowl. Pulse the mixer to slowly fold the flour into the wet batter. Stop just when the dry streaks are few and far between. Use a rubber spatula to finish mixing by hand, scraping all the way down to the bottom of the bowl.

5. Add half of the batter into the prepared pan and use an offset spatula to create a smooth and level surface. Be sure to push batter into all four corners of the pan. spread the maple pecan ripple across the batter and very gently press to ensure the mixture adheres to the surface.

6. Add the remaining half of cake batter atop the ripple and smooth flat. Sprinkle the pecan cardamom crumble across the surface, being sure to get the corners and to apply the mixture as evenly as possible. Gently press the crumb into the surface to stick it in place if it appears loose.

7. Place the coffee cake into the oven and bake for 55 to 60 minutes. When finished, the cake should be well risen and firm to the touch with the crumble taking on a golden brown color. A toothpick may come out wet or with large crumbs. I recommend using a probe thermometer to ensure the interior has reached 195F to 200F. Allow to cool for 45 minutes in the pan before removing to cool completely on a wire rack. Enjoy.

Muistiinpanot

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