Recipe courtesy of Caitlin Alissa

Stout Coffee Cake with Pecan and Caraway Streusel

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 1 (10-inch) cake
Share This Recipe

Ingredients

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

Streusel Topping:

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

Directions

  1. For the cake: In a medium bowl, combine the currants, oats and stout; cover and set aside for 2 hours.
  2. 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. 
  3. Preheat the oven to 350 degrees. 
  4. 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. 
  5. 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.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …