Coffee Cake with Pecan-Cinnamon Streusel
Why This Recipe Works
Our streusel-topped coffee cake recipe makes use of 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 opted to use 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.