Chef Matt McClure’s Coffeecake

Chef Matt McClure’s Coffeecake
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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."

12
Servings
461
Calories Per Serving
Deliver Ingredients

Ingredients

Streusel Topping

  • 6 ounces butter, softened
  • 1.25 cup light brown sugar
  • 1.25 cup chopped pecans
  • .75 cup all-purpose flour
  • 1.5T cinnamon
  • .5t nutmeg

The Cake

  • 1.75 cup granulated sugar
  • 6 ounces butter, softened
  • 3 cup all-purpose flour
  • 4t baking powder
  • 1t salt
  • 1.25 cup whole milk
  • 1t vanilla extract
  • 1/4t almond extract (optional)
  • 3 egg whites, whipped to stiff peaks

Directions

Streusel Topping

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.

 

The Cake

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.

Nutritional Facts

Total Fat
8g
11%
Sugar
12g
13%
Saturated Fat
2g
8%
Cholesterol
17mg
6%
Carbohydrate, by difference
83g
64%
Protein
13g
28%
Vitamin A, RAE
123µg
18%
Vitamin B-12
1µg
42%
Calcium, Ca
395mg
40%
Choline, total
8mg
2%
Fiber, total dietary
2g
8%
Folate, total
108µg
27%
Iron, Fe
5mg
28%
Magnesium, Mg
23mg
7%
Niacin
6mg
43%
Phosphorus, P
183mg
26%
Selenium, Se
22µg
40%
Sodium, Na
599mg
40%
Thiamin
1mg
91%
Water
48g
2%
Zinc, Zn
1mg
13%

Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cake Cooking Tip

Insert a toothpick into the center of cakes to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,