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Cowboy Coffee Cake
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Cowboy Coffee Cake

Cowboy Coffee Cake is a buttermilk spice flavored cake topped with streusel, pecans and a drizzle of icing.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Author Cookie Madness

Ingredients

  • 2 1/2 cups all-purpose flour 12 oz or weigh out 12 oz pastry flour
  • 1 cup firmly packed light brown sugar 7 oz
  • 3/4 cup granulated sugar 5.25 oz
  • 2 teaspoons freshly ground nutmeg or 1 tablespoon cake spice
  • 1/8 teaspoon ground cloves omit if using cake spice
  • 1 teaspoon salt
  • 3/4 cup 6 oz unsalted butter, melted
  • 2 teaspoons baking powder
  • 1 cup buttermilk at room temperature
  • 2 whole large eggs room temperature
  • 1 teaspoon vanilla
  • 1 cup toasted chopped pecans
  • 2 tbsp granulated sugar mixed with 2 tsp ground cinnamon for sprinkling

Glaze

  • 2 teaspoons butter melted
  • 213 cup plus a tablespoon powdered sugar
  • 1/2 teaspoon vanilla
  • Water as needed

Instructions

  • 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.

Notes

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.