Cowboy Coffee Cake is a buttermilk spice flavored cake topped with streusel, pecans and a drizzle of icing.
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
Author Cookie Madness
2 1/2cupsall-purpose flour12 oz or weigh out 12 oz pastry flour
1cupfirmly packed light brown sugar7 oz
3/4cupgranulated sugar5.25 oz
2teaspoonsfreshly ground nutmeg or 1 tablespoon cake spice
1/8teaspoonground clovesomit if using cake spice
3/4cup6 oz unsalted butter, melted
1cupbuttermilkat room temperature
2whole large eggsroom temperature
1cuptoasted chopped pecans
2tbspgranulated sugar mixed with 2 tsp ground cinnamon for sprinkling
213cupplus a tablespoon powdered sugar
Water as needed
Preheat the oven to 350° F. Grease a 9-inch round springform pan.
In a mixing bowl, whisk together the flour, brown sugar, granulated sugar, nutmeg, cloves and salt.
Pour in the melted butter and stir until the mixture resembles coarse crumbs (you can use your fingers if you need to). Remove 3/4 cup of the mixture and put in a small bowl; set aside.
Add the baking powder to the mixture left in the mixing bowl and stir well.
Add the buttermilk, eggs and vanilla and beat with an electric mixer at medium speed until smooth -- no longer than 1 minute. If there is still a lump or two, that's okay. Don't overbeat.
Scrape the batter into the prepared pan and smooth the surface.
Sprinkle crumb mixture over the top, then scatter the nuts over it and sprinkle with the sugar-cinnamon mixture.
Bake for 45 to 50 minutes or until the cake springs back when touched and a skewer inserted in the center comes out clean; if the top begins to brown too quickly during baking, cover loosely with aluminum foil.
Set cake on a wire rack to cool. Loosen sides of springform, but do not remove. Allow the loosened cake to cool, then remove the sides of the pan.
When the cake is completely cool, make the icing and drizzle it across the top. To make the icing, mix the melted butter and sugar together in a 2 cup Pyrex measuring cup or a small bowl. Add the vanilla, then begin adding water about a teaspoon at a time, stirring constantly, until the mixture is smooth and can be drizzled.
For a half version, use a 6 inch round cake pan. If desired, line the inside with foil and grease foil, then lift cake from pan.