Mrs. Greenspan's Coffee Cake Updated
When I mentioned that I was starting a food blog, a friend of mine generously offered to share a few family recipes. I was so touched, because these were especially meaningful to her family.
Growing up, it seemed like every mom had a coffee cake recipe. My own mom’s coffee cake was pretty legendary, serving it when her card group got together or on holidays. It seemed to bake perfectly each and every time!
Another coffee cake that I have fond memories of is from sleepover camp. Every Saturday morning, we had sheet pan buttery coffee cake served with orange juice. But that’s another recipe for another time.
When a special holiday was coming up, I knew I had to test out Mrs. Greenspan’s recipe. However, I wanted to modernize it, so that it was more specific and had a deeper flavor. After a few rounds, here is the updated version.
There’s a rich topping, some warmer spices, and for the filling, chocolate, espresso and toffee bits for the crunch factor. All of these additions enhance the substantial vanilla cake. The cake has a generous amount of sour cream and orange zest and juice as a nod to my camp days. I added mini chocolate chips to the batter, but you can omit them for a more traditional coffee cake.
Be sure to read all of the steps of the recipe before starting. There are steps to making the components: the amazing streusel topping, the filling, followed by the rich buttery cake. In the notes section, you will see a tip on how to make a simple vanilla glaze, too.
I also found out WHY this is made usually on special occasions…because it does take a long time to prepare, and it helps to be a more experienced baker. Read through the recipe and instructions before you start. You’ll need a 10-cup tube pan (or large bundt pan) and a stand mixer. It’s a big rich cake, so a hand mixer will be very cumbersome.
Most importantly, it brings back memories. The best part is your house will smell incredible.
Mrs. Greenspan's Coffee Cake Updated
ingredients:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ teaspoon salt
- 1 tablespoon cinnamon
- ¼ teaspoon cardamom
- 1 cup pecans, walnuts, or macadamia nuts, chopped
- 6 tablespoons of unsalted butter, frozen and grated
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- ¾ cup brown sugar
- ¼ teaspoon salt
- 1 tablespoon mixed baking spice
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon espresso
- 1 cup mini chocolate chips
- ½ cup toffee bits
- 4 large eggs, room temperature
- 1 16oz. container of sour cream, room temperature
- 1 tablespoon of honey
- 1 tablespoon vanilla extract
- 1 teaspoon of almond extract
- Zest and juice of a mandarin or small orange
- 2¼ cups all-purpose flour
- 1¼ cup granulated sugar
- 1/4 teaspoon of salt
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- 1½ sticks of unsalted butter, room temperature
- 1 ½ cup of mini chocolate chips (optional)
instructions:
How to cook Mrs. Greenspan's Coffee Cake Updated
- Prepare a 10-cup tube pan generously with baking spray. Preheat the oven to 350F.
- Streusel Topping: combine the flour, sugars, salt, and spices to a medium bowl. Add the nuts and grated butter. Using a pastry cutter or your hands, work in the butter to the mixture until it forms a lumpy, sandy texture. Chill for 15- 30 minutes or make ahead.
- Filling: combine all ingredients into a small bowl. Set aside.
- Cake Batter: In a large glass measuring cup with a spout, mix the eggs, sour cream, honey, extracts and juice. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, baking powder and soda. Gently mix on low for a minute. Add the butter until combined. Pour in the wet ingredients and mix on medium for 2 minutes. Scrape the sides and bottom as needed. Add the mini chocolate chips if using.
- Assembly and Baking: Pour half the batter into the prepared tube pan. Flatten with a butter knife or offset spatula. With a tablespoon, add the filling to the cake, pressing into an even layer. Pour the remaining batter over the filling, pressing into an even layer. Add the topping to the cake again flattening for an even layer. Bake for approximately 60-65 minutes, rotating the pan halfway through the bake time. Remove the cake from the oven and cool in the pan for about 30 minutes.
- Cake Transfer: Slowly run a butter knife or offset spatula around the tube and outer edges of the pan. Place a large piece of parchment paper under the wire rack holding the cake. Next, take a deep breath. Invert the pan onto the baking rack to release the cake and then re-invert it so that the streusel side is now the top. Some of the topping may fall, gently press it back onto the top of the cake as it cools (it is very forgiving). Clean up should be easy with the parchment paper. Cool to room temperature on the baking rack.
