Crunchy, salted and toasted macadamia nuts knock this moist coffee cake recipe out of the park.
I’ve started on a project to collect excellent “base” recipes to which I can easily interchange ingredients. My initial collection includes baked goods such as braided bread, muffins and bagels. With this collection in mind, I opened one of my favorite baking recipe books, The Williams-Sonoma Baking Book, and flipped through it to my go-to focaccia recipe. On my way to that recipe, I was distracted by a delicious-looking macadamia nut coffee cake recipe.
Some of my best side trips have been when I have given in to distraction. This was definitely a worthy side trip! I did adapt the recipe slightly, but it turns out that it perfectly fit my definition of a “base” recipe. Macadamia nuts could be swapped out for other kinds of nuts. Dried fruit could be added or even a thin layer of homemade jam in the middle. Now there’s an idea!
Macadamia Nut Coffee Cake
- 1 cup all purpose flour
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp galangal (or 1/2 tsp ground ginger)
- 6 tbsp unsalted butter, cold and cut into small pieces
- 1 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- pinch salt
- 1 cup plain yogurt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 1 cup roasted macadamia nuts, coarsely chopped
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. Line bottom of pan with parchment paper. Set aside.
- Make topping. In a small bowl whisk together first four topping ingredients. Rub in butter with your fingers until coarse crumbs form. Set bowl aside.
- In a medium bowl, whisk together first six cake ingredients.
- In another medium bowl, mix together yogurt, eggs, oil, and vanilla.
- Pour wet ingredients into dry. Mix well.
- Pour half the batter into prepared springform pan.
- Sprinkle half of topping mixture evenly onto batter.
- Cover evenly with remaining batter.
- Sprinkle nuts evenly over top of batter. Press them into batter slightly.
- Cover with remaining topping.
- Bake for 40 – 45 minutes. Top should be golden brown and a wooden pick inserted into the center of the cake should come out clean.
- Cool pan on wire rack for 20 minutes.
- Remove sides of springform pan. Serve warm or at room temperature.