Tuesday, January 17, 2012

Corinne's Stout Coffee Cake

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Corinne Gooden's coffee cake is an unusual blend of flavors including stout beer and caraway seeds that work surprisingly well together.  The coffee cakes are made in small individual size tart pans.  All you need to accompany them is a freshly-brewed double Americano, and you will be in heaven.  Pictured below is Corinne's latest knitting project, a one-piece stylish knitted vest.  Her stitching is absolutely perfect!  She is a woman of many talents.


Ingredients:
For the batter:
1/2 cup currants
1-1/2 cups whole rolled oats
1-1/2 cups imperial stout beer
10 T butter, room temperature
1-1/2 cups sugar
1 cup brown sugar
1-3/4 tsp salt
3 eggs
2-1/4 cups flour
1 tsp baking soda

For the streusel:
1-1/2 cups pecans, chopped
1 stick butter, cold, cut into cubes
1/4 cup sugar
1/3 cup brown sugar
1/2 cup flour
3/4 tsp salt
1 tsp caraway seeds

Two hours before you mix the cake, combine oatmeal, currants and stout in a container.  Set aside.  Beat butter on medium speed until smooth 45-60 seconds.  Combine sugar, brown sugar and salt in a separate bowl.  Add sugars to butter and mix on low until well combined.  Increase speed to medium, mix until light and fluffy about 4-5 min.  Ensure eggs are at room temperature and whisk to lightly combine.  Slowly add the eggs to the butter and sugar on low speed.  Scrape down often.  Drain the oat/currant/stout mixture and reserve the stout and soaked oat-currant mixture in separate bowls.  Sift flour and baking soda.  On low speed, incorporate the flour and stout into the butter-sugar-egg mixture in three batches, by alternating dry and liquid (begin and end with the flour).  Mix just until moistened.  Scrape down at least once.  Decant the batter/dough in a large mixing bowl.  With a rubber spatula, ensure the mixture is well incorporated from top to bottom.  Gently fold in the currants and oats.

Make the streusel:
Roughly chop the pecans.  Mix brown sugar, sugar, flour, caraway seeds and salt on low speed until combined.  Add cold, diced butter and mix on low until the mixture resembles coarse cornmeal.  Add the nuts.  Combine just until mixture clumps together.  Store in refrigerator until ready to use.

To assemble:
Preheat oven to 350.  Spread 13, 4-inch diameter paper baking moulds on two baking sheets and fill each mould halfway with batter.  Top generously with streusel.  Bake 14-19 min.  Turn trays once during baking.  Cakes are done when they are golden brown and spring back to touch.  Delish!

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