Espresso Coffee Cake with Chocolate & Pecans

Ingredients

• 215 grams (2 cups minus 2 tablespoons) cake flour
• 2 teaspoons ground cinnamon
• 1 teaspoon espresso powder
• 1/4 teaspoon fine sea salt
• 226 grams (1 cup, 2 sticks) unsalted butter, room temperature
• 300 grams (1 1/2 cups) granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 60 grams (1/4 cup) sour cream, room temperature
• 200 grams (1 cup) brown sugar, light or dark
• 200 grams (1 cup) granulated sugar
• 150 grams (1 cup + 1/4 cup) all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon espresso powder
• 1/8 teaspoon salt
• 113 grams (8 tablespoons, 1 stick) unsalted butter, melted
• 100 grams (1 cup) chopped pecans, toasted
• 150 grams (1 cup) chocolate chips, semi-sweet or bittersweet

Instructions

1. 1

   At least 30 minutes before mixing the batter,...: At least 30 minutes before mixing the batter, take the butter (226 grams, 1 cup), eggs (4 large), and sour cream (60 grams, ¼ cup) out of the refrigerator to come to room temperature. It is especially important that the eggs are room temperature for this recipe due to the large quantity. Measure out the rest of the ingredients.

2. 2

   Put the chopped pecans (100 grams, 1 cup) in a...: Put the chopped pecans (100 grams, 1 cup) in a dry pan and place over medium heat. Stir frequently for a few minutes until the nuts smell toasty. Remove from the heat to cool.

3. 3

   Position an oven rack to the center position....: Position an oven rack to the center position. Preheat the oven to 350°F/175°C.

4. 4

   Prepare a 9 x 13 (23 x 33...: Prepare a 9 x 13 (23 x 33 cm) pan with non-stick spray and parchment paper.

5. 5

   Sift the cake flour (215 grams, 2 cups...: Sift the cake flour (215 grams, 2 cups minus 2 tablespoons) and cinnamon (2 teaspoons). Add the espresso powder (1 teaspoon) and salt (¼ teaspoon), whisk together, and set aside.

6. 6

   In the bowl of a stand mixer fitted...: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine the softened butter and sugar (300 grams, 1 ½ cups). Cream together on medium speed until very light and fluffy, about 5 minutes. Stop the mixer and scrape down the sides of the bowl several times during mixing. The mixture should be very pale yellow after mixing.

7. 7

   With the mixer running, add the vanilla extract...: With the mixer running, add the vanilla extract (1 teaspoon). Next, add in one egg at a time, mixing on medium speed and allowing each egg to fully incorporate before adding the next. Scrape down the sides of the bowl frequently. Do not rush this process.

8. 8

   Alternate adding the dry ingredients into the bowl...: Alternate adding the dry ingredients into the bowl in three additions with the sour cream (60 grams, ¼ cup) in two additions, starting and stopping with the dry ingredients. Mix on medium speed in between each addition until fully incorporated.

9. 9

   Transfer the batter into your prepared pan.

10. 10

    In a medium bowl, whisk the brown sugar...: In a medium bowl, whisk the brown sugar (200 grams, 1 cup), granulated sugar (200 grams, 1 cup), flour (150 grams, 1 cup + ¼ cup), cinnamon(1 tablespoon), espresso powder (1 teaspoon), and salt (? teaspoon) together.

11. 11

    Stir in the melted butter (113 grams, 8...: Stir in the melted butter (113 grams, 8 tablespoons) and mix with your hands until crumbly.

12. 12

    Stir in the chopped pecans (100 grams, 1...: Stir in the chopped pecans (100 grams, 1 cup) and chocolate chips (150 grams, 1 cup).

13. 13

    Top the streusel on top of the cake...: Top the streusel on top of the cake batter evenly.

14. 14

    Bake for 45-55 minutes until a cake tester...: Bake for 45-55 minutes until a cake tester inserted into the middle of the cake comes out with moist crumbs.

15. 15

    Set the pan on a cooling rack to...: Set the pan on a cooling rack to cool before serving. Cool for at least 20 minutes before removing the cake from the pan.

16. 16

    Wrap leftover cake in plastic wrap after fully...: Wrap leftover cake in plastic wrap after fully cooled and keep at room temperature for up to 3 days.