Party Coffee Cake Recipe

Aug 26, 2023

This crumbly coffee cake is the ideal sweet for a gathering of friends.

Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely

Although brisket is usually the star of Anita Estroff’s Rosh Hashanah menu in Vidalia, Georgia, her legendary dessert buffet takes the cake, with up to 15 treats displayed on elegant plates and statuesque stands. Included on the lineup is her Party Coffee Cake, which she kindly shared with Southern Living. It is perfect for serving on the holiday, or for brunch or breakfast year-round. It’s simple to whip together and big enough to feed a small crowd.

The crumb of the cake is light and almost sponge cake-esque rather than dense and quick bread-like. It's delicately infused with lemon zest, but the cinnamon in the topping truly takes the spotlight. It provides a beautifully warm-spiced ribbon in the center of the cake and forms a cinnamon-sugar crust on the top of the cake. The pecans in the topping also get wonderfully toasted in the oven and add a nice crunch.

Topping:

1 cup chopped pecans

1/2 cup granulated sugar

1 tsp. ground cinnamon

Batter:

1 cup unsalted butter, softened

1 cup granulated sugar

3 large eggs, at room temperature

1 cup sour cream, at room temperature

2 1/2 cups all-purpose flour, sifted

2 tsp. baking powder

1 tsp. baking soda

1 tsp. grated lemon zest

1 tsp. vanilla extract

1/4 tsp. kosher salt

Baking spray with flour

Preheat oven to 375°F. Prepare the Topping: Stir together pecans, sugar, and cinnamon in a small bowl until well combined. Set aside.

Prepare the Batter: Beat butter and sugar in a large bowl with an electric mixer on medium speed until fluffy, 3 to 4 minutes, stopping to scrape down sides of bowl as needed. Add eggs, 1 at a time, beating on medium speed just until combined after each addition. Add sour cream; beat on medium speed until incorporated, about 15 seconds. Whisk together flour, baking powder, and baking soda in a medium bowl until combined. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until nearly combined and stopping to scrape down sides of bowl as needed. Add lemon zest, vanilla, and salt; beat on low speed just until combined, about 15 seconds. (Batter will be thick.)

Coat a 13- x 9-inch baking pan with baking spray. Spread half of the Batter (about 2 1/2 cups) evenly in bottom of prepared pan with a small offset spatula or the back of a spoon. Sprinkle evenly with half of the Topping. Spoon small dollops of remaining Batter all over top; spread into an even layer. Sprinkle remaining Topping evenly over top.

Bake in preheated oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack 40 minutes. Serve warm or at room temperature.