Chef Matt McClure's Coffeecake

5 from 2 ratings

At The Hive, executive chef Matt McClure pays tribute to the High South through his refined, country cuisine. Here, he discusses his family's coffeecake recipe that they make every Christmas. "When I was growing up, my family always served coffeecake on Christmas morning. It was pre-made, frozen, and processed, but we loved it. Last Christmas, I actually went on a hunt for one and couldn't find one anywhere! I ended up taking matters into my own hands. This recipe is a more Arkansas-style coffeecake and incorporates pecans. It has more of an intense flavor than the generic kind, and is unapologetically delicious."

Servings

servings

Ingredients

6 ounce butter, softened
1.25 cup light brown sugar
1.25 cup chopped pecans
.75 cup all-purpose flour
1.5t cinnamon
.5t nutmeg
1.75 cup granulated sugar
6 ounce butter, softened
3 cup all-purpose flour
4 t baking powder
1 t salt
1.25 cup whole milk
1 t vanilla extract
1/4 t almond extract (optional)
3 egg whites, whipped to stiff peaks

Directions

Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside.
For streusel topping, combine all ingredients in a medium bowl and mix until the butter is incorporated. It should form a crumbly consistency. Set aside.
To make the cake, sift together the flour, baking powder, and salt; set aside. Cream the butter and sugar in a stand mixer on medium speed until light and fluffy. Add the extracts and mix only until combined. Add half of the milk, followed by half of the flour mixture, mixing only until incorporated and scraping down the sides of the bowl between additions. Repeat with remaining halves of milk and flour mixture. Gently fold in the whipped egg whites with a rubber spatula until no streaks remain.
Pour cake mixture into greased pan, spreading evenly. Top with streusel topping, pressing down into cake. Bake for 40-45 minutes, until a toothpick inserted into the cake comes out clean.