The Perfect Stormy Cake

This is just the type of dessert you want to have on hand on a rainy, glum day—paired with a steaming cup of coffee,...
Staff Writer

Kate Sears

This is just the type of dessert you want to have on hand on a rainy, glum day—paired with a steaming cup of coffee, of course—thus, its name. Unlike a typical coffee cake, which is all nuts and cake, I’ve added cocoa powder, which lends an element of surprise and richness. You can make the cake in advance and freeze it, then pull it out on one of those stormy days. This recipe is based on Norene Gilletz’s Best Coffee Cake from The Food Processor Bible.

6
Servings
733
Calories Per Serving
Deliver Ingredients

Ingredients

For the topping and filling:

  • 3/4 Cups pecans or almonds
  • 1/2 Cup dark brown sugar, firmly packed
  • 2 Teaspoons ground cinnamon
  • 1 Tablespoon unsweetened cocoa powder
  • 1 Cup chocolate chips

For the batter:

  • 6 Tablespoons cold unsalted butter
  • 1 Cup granulated sugar
  • 2 large eggs
  • 1 Teaspoon vanilla extract
  • 1 Teaspoon baking soda
  • 1 Cup sour cream or plain yogurt
  • 1 1/3 Cup all-purpose flour
  • 1 1/2 Teaspoon baking powder

Directions

For the topping and filling:

Preheat the oven to 350 degrees F. Lightly spray a nine-inch round cake pan with nonstick cooking spray.

To make the topping and filling, in a food processor, combine the pecans, brown sugar, cinnamon, and cocoa powder and process with six to eight quick on-off pulses until the nuts are coarsely chopped. Transfer to a bowl and stir in the chocolate chips. Wipe out the processor bowl with a paper towel.

For the batter:

To make the batter, in the processor, combine the butter, granulated sugar, eggs, and vanilla and pulse for two minutes, stopping to scrape down the sides of the bowl as needed. Do not insert the pusher into the feed tube. In a small bowl, dissolve the baking soda in the sour cream. Add to the processor and pulse for three seconds. Add the flour and baking powder and pulse with four quick on-off pulses, just until the flour is blended into the batter. Do not over process, and stop to scrape down the bowl as needed.

Pour half of the batter into the prepared pan and sprinkle with half of the topping. Repeat with the remaining batter and topping.

Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.

Let cool in the pan on a wire rack for one hour before serving. To freeze, invert onto a plate lined with plastic wrap then again onto a serving plate, being careful not to lose too much crumb topping. Wrap tightly in plastic wrap, place in a plastic freezer bag, and freeze for up to one month. Thaw at room temperature before serving. 

Nutritional Facts

Total Fat
26g
37%
Sugar
26g
29%
Saturated Fat
14g
58%
Cholesterol
38mg
13%
Carbohydrate, by difference
109g
84%
Protein
14g
30%
Vitamin A, RAE
180µg
26%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
433mg
43%
Choline, total
20mg
5%
Fiber, total dietary
3g
12%
Fluoride, F
2µg
0%
Folate, total
137µg
34%
Iron, Fe
5mg
28%
Magnesium, Mg
34mg
11%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
205mg
29%
Riboflavin
1mg
91%
Selenium, Se
22µg
40%
Sodium, Na
569mg
38%
Thiamin
1mg
91%
Water
55g
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,