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
616
Calories Per Serving
Deliver Ingredients

Ingredients

Streusel Topping

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

The Cake

  • 1.75 Cups granulated sugar
  • 6 Ounces butter, softened
  • 3 cup all-purpose flour
  • 4 t baking powder
  • 1 t salt
  • 1.25 Cups whole milk
  • 1 t vanilla extract
  • 1/4 t 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.

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,

Nutritional Facts

Total Fat
32g
50%
Sugar
46g
N/A
Saturated Fat
16g
79%
Cholesterol
63mg
21%
Protein
7g
14%
Carbs
77g
26%
Vitamin A
206µg
23%
Vitamin B12
0.2µg
2.8%
Vitamin C
0.1mg
0.2%
Vitamin D
0.8µg
0.2%
Vitamin E
0.9mg
4.7%
Vitamin K
3µg
3%
Calcium
179mg
18%
Fiber
2g
9%
Folate (food)
16µg
N/A
Folate equivalent (total)
119µg
30%
Folic acid
60µg
N/A
Iron
2mg
14%
Magnesium
29mg
7%
Monounsaturated
11g
N/A
Niacin (B3)
3mg
13%
Phosphorus
256mg
37%
Polyunsaturated
4g
N/A
Potassium
162mg
5%
Riboflavin (B2)
0.3mg
17.4%
Sodium
345mg
14%
Sugars, added
44g
N/A
Thiamin (B1)
0.4mg
26.4%
Trans
0.9g
N/A
Zinc
0.9mg
6.2%

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