Coffee Cake with Pecan-Cinnamon Streusel
Our streusel-topped coffee cake recipe uses a food processor for mixing both the cake and the streusel topping. To make sure our cake was tender despite the aggressive action of the food processor's blades, we used the reverse-creaming method (combining the butter and flour before adding the wet ingredients). This mixing method coated the flour's proteins with fat and prevented them from linking up and forming gluten when water was added to the batter. Building a thick batter kept it from rising over and covering the streusel at the edges of the pan. Finally, baking the cake in a springform pan instead of the typical round cake pan allowed for fuss-free unmolding that kept the streusel intact.
by Lisa McManus
We knew what we wanted in an espresso machine. First and foremost, it should make espresso as good as a barista can produce, and you should be able to customize the brew strength and size to your taste. Second, the machine must be easy to use and relatively straightforward to maintain. Brewing a drink or two should not make much of a mess, take too long, or require a discouraging amount of fuss for a busy weekday morning.