Coffee and chocolate have a great relationship. Each brings out the best in the other. You’ll find us pairing the two flavors often to bring an extra layer of richness to what could be an ordinary bread, cake, or confection. The buttermilk gives this cake a slight tanginess.
Ingredients
- 2 cups unbleached all-purpose flour
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- ¾ teaspoon fine sea salt
- ¾ cup chopped pecans, toasted
- 3 ounces bittersweet chocolate, finely chopped
- 2 teaspoons espresso powder
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 large egg
- ½ teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
How to Make It
- Position a rack in the lower third of the oven and preheat the oven to 350°F. Spray a 9-inch square baking pan with vegetable oil spray and line the bottom with parchment.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), mix together the flour, both sugars, the butter, and the salt until the mixture resembles coarse meal.
- To make the crumb topping, transfer ¾ cup of the mixture to a small bowl and stir in the toasted pecans, chocolate, and espresso. Set aside.
- Sprinkle the baking soda into the remaining butter-sugar mixture, add the buttermilk, egg, vanilla, and almond extract, and mix just until combined. Scrape the batter into the prepared baking pan, spreading it evenly. Sprinkle the crumb topping evenly over the batter.
- Bake for 40 to 45 minutes, until the top is golden brown and a cake tester inserted in the center of the cake comes out clean. Cool in the pan on a wire rack. Wrapped in plastic wrap, the coffee cake will keep at room temperature for 2 to 3 days.
