Brown Sugar-Macadamia Nut Coffee Cake
Ingredients
For the topping:
- 2⁄3 cup all-purpose flour
- 1⁄3 cup granulated sugar
- 1 tsp. ground cinnamon
- 1⁄2 tsp. ground ginger
- 6 Tbs. (3/4 stick) cold unsalted butter, cut into small pieces
For the cake:
- 1 cup unsalted macadamia nuts
- 1 cup all-purpose flour
- 1⁄2 cup cake flour
- 1⁄2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 1⁄2 tsp. baking powder
- 1 tsp. baking soda
- 1⁄4 tsp. salt
- 1 cup sour cream
- 2 eggs
- 1⁄2 cup macadamia nut oil
- 1 1⁄2 tsp. vanilla extract
Directions
Preheat an oven to 350°F. Grease a 9-inch round springform pan. Line the bottom with a round of parchment paper and grease the paper.To make the topping, in a small bowl, stir together the flour, sugar, cinnamon and ginger. Add the butter and, using a pastry cutter or your fingers, cut or rub in the butter until coarse crumbs form. Set aside.
To make the cake, coarsely chop the macadamia nuts and set aside.
In a bowl, stir together the all-purpose and cake flours, granulated and brown sugars, baking powder, baking soda and salt.
In another bowl, whisk together the sour cream, eggs, oil and vanilla until well blended. Stir the sour cream mixture into the flour mixture. Using an electric mixer on medium speed or a wire whisk, beat until smooth and creamy, about 1 minute.
Spoon half of the batter into the prepared pan and spread evenly. Sprinkle evenly with half of the topping. Cover evenly with the remaining batter. Sprinkle evenly with the nuts, gently pressing them into the batter, then cover with the remaining topping.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan, if using. Serve the cake warm or at room temperature, cut into wedges. Makes one 9-inch cake.
Note: If macadamia nut oil is not available, canola oil may be substituted.
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Rated 5 out of
5
by
Chan from
Perfection
Our entire family loved this coffee cake. We will definitely be making it again. I was a little hesitant to make it because of some of the reviews, especially about it being too oily. We did NOT run into any of that. Most of the coffee cake is gone, we really enjoyed it.
Date published: 2023-11-12
Rated 5 out of
5
by
Teapot48 from
Wonderful and easy coffee cake.
One of my favorite dessert recipes! It’s a keeper.
Date published: 2022-04-02
Rated 2 out of
5
by
Sweetsinger from
Not up to standard
Williams-Sonoma is fastidious about testing recipes. This one is a miss. It has way too much oil (and I double-checked everything). The top collapsed and there was so much oil on top of the streusel that I soaked a paper towel with it. Texture surprisingly chewy, especially given the cake flour element. Too bad. Macadamia nuts are expensive, and I wasted them on a recipe that didn't work.
Date published: 2020-05-10
Rated 5 out of
5
by
Mariandrea from
Best Coffe cake ever!
Awesome taste, kid friendly, and level of difficulty to prepare is right
Date published: 2019-01-02
Rated 5 out of
5
by
TheInspiredChef from
Best coffeecake EVER!
I made this at a cooking class I taught at Williams-Sonoma and the guests all LOVED it. I remade it for my mom for her Mother's Day brunch and she said it was delicious. Very moist - and the macadamia nuts are a nice change from the usual walnuts/pecans. I will be making this on a regular basis!
Date published: 2015-05-12