Stout Coffee Cake with Pecan and Caraway Streusel

Recipe courtesy of Caitlin Alissa, Blue Bottle Coffee, 2011
Show: Unique Sweets Episode: Breakfast Sweets
TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: --
Cook: 30 min
YIELD: 1 (10-inch) cake


  • 1/2 cup dried currants
  • 1 1/2 cups rolled oats (not quick-cooking)
  • 1 1/2 cups stout beer (recommended: Brooklyn Brewery Chocolate Stout)
  • 10 tablespoons (1 1/4 sticks) softened unsalted butter
  • 1 1/2 cups granulated sugar
  • 1 cup brown sugar
  • 1 3/4 teaspoons kosher salt
  • 3 large eggs, lightly beaten
  • 2 1/4 cups all-purpose flour, spooned and leveled, sifted
  • 1 teaspoon baking soda
    • 8 tablespoons (1 stick) cold unsalted butter, diced
    • 1/4 cup granulated sugar
    • 1/4 cup brown sugar
    • 1 1/2 cups all-purpose flour, spooned and leveled
    • 3/4 teaspoon kosher salt
    • 1 teaspoon caraway seeds
    • 1 1/2 cups chopped pecans
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    For the cake: In a medium bowl, combine the currants, oats and stout; cover and set aside for 2 hours.

    For the streusel: In the bowl of an electric mixer, mix granulated sugar, brown sugar, flour, caraway seeds and salt until combined. Add butter; mix until mixture resembles coarse cornmeal. Add nuts; mix until mixture begins to clump together. Transfer mixture to refrigerator until ready to use.

    Preheat the oven to 350 degrees.

    For the cake: In an electric mixer fitted with paddle attachment, beat the butter until smooth, about 1 minute. Add the granulated sugar, brown sugar and salt in a slow, steady stream. Mix on low speed until combined, scraping down the sides of the bowl once. Beat the butter and sugars until light and fluffy, 4 to 5 minutes. With the mixer on medium-low, add the eggs in a slow, steady stream. Scrape down the sides of the bowl often. Strain the currants and oats from the stout, reserving the stout, and transfer the oats and currants to a small bowl. With the mixer on low, add the flour in 3 batches and the stout in 2, beginning and ending with the flour. Mix until just moistened. Fold in the currants and oats.

    Transfer the batter to a 10-inch buttered springform pan and sprinkle with the streusel topping. Bake the cake, rotating the pan once, until it is golden brown and springs back when touched, 25 to 30 minutes. Let cool completely on a wire rack.

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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