Cinnamon Cocoa Coffee Cake A Monday Morning Treat

Hello! How was your weekend? Did you spend time with your children, your dad orperhaps your grandfather? I was not able to be with my dad but we had awonderful talk as we always do on Sunday mornings. I felt lucky to be ableto do that as I know for many one or both parents have passed.

My husband and I spent a lazy and beautiful weekend, mostly reading and enjoyingthe perfect springlike weather. Although the forecast was rain the weatherturned out o be unseasonably cool, and sunny; about 20 degrees below normal. Iloved every second of it.

As I do most weekends I baked and this coffee cake may be my favorite ofanything that I have made lately.

I found this recipe in Better Homes and Gardens Annual Recipes 2004and it wasprovided by Ellen Rose, former owner of The Cooks Library, one of the fewbookstores worldwide, solely dedicated to cookbooks. The Cooks Library was a

Los Angeles institution for 20 years, sadly in 2009 it closed its doors a victimof the recession and the growing popularity of the Internet.

Best Coffee Cake “Ever”

Ingredients

Pecan Streusel

1/2 cup chopped pecans

1/ 4 cup of sugar

1 Tbsp. unsweetened cocoa powder

11/2 tsp. ground cinnamon

Cake batter

4 eggs

6 Tbsp. butter, softened

11/2 cups chopped pecans

21/4 cups all purpose flower

11/2tsp. Baking powder

1/2 tsp. salt

3/4 c butter, softened

1 8 oz. pkg. cream cheese softened

11/2 cups sugar

2 tsp. vanilla

Directions:

Be sure that eggs, butter and cream cheese are at room temperature, at least 30
minutes at room temperature.

1. Prepare pecan streusel, set aside. Preheat oven to 325 F.

2. Generously butter the inside of a tube pan or 10 inch fluted tube pan using

much of the 6 tablespoons butter. Coat the inside of the pan with the pecans,

pressing the nuts into the butter, pressing the nuts into the pan.

3. In a medium bowl combine the flour, baking powder, and salt, set aside.

4. In a large mixing bowl beat 3/4 cup butter and cream cheese with an electric

mixer on medium speed for 30 seconds. Add the sugar and vanilla, beat 4 or 5

minutes until light and fluffy.

5. Add eggs, one at a time, beating for 10 to 20 seconds after each addition and

scraping bowl well. Beat in flour mixture, one- third at a time, until just

combined.

6. Spoon one-third to one-half of the batter into the pan. Sprinkle with half of

the Pecan Streusel. Spoon remaining batter over the streusel, spread evenly.

Sprinkle evenly with remaining streusel.

7. Bake for 65 to 70 minutes or until a toothpick comes out clean.

8. Cool in pan on wire rack for 15 minutes, remove from pan, turn upright, cool

completely on rack.

I hope you try this recipe. It is so delicious especially if you like cinnamon and chocolate. The cake is moist, the crumb topping is crunchy with a hint of cocoa and cinnamon; the perfect accompaniment to a cup of tea or coffee or just as a snack!

Don’t forget to come back and let me know if you try this or any other recipe. I love hearing about your baking adventures. Enjoy your week! Enjoy your family and friends.

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