Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup buttermilk
- 1/2 cup chopped walnuts
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup shredded coconut
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Bowls
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk.
7. Fold in the walnuts, chocolate chips and coconut.
8. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 350
Fat: 16g
Carbohydrates: 46g
Protein: 6g
Substitutions for Ingredients
- For the all-purpose flour, you can use whole wheat flour or a gluten-free flour blend.
- For the butter, you can use vegan margarine or coconut oil.
- For the sugar, you can use coconut sugar or maple syrup.
- For the eggs, you can use a flax egg or a chia egg.
- For the buttermilk, you can use almond milk or oat milk.
- For the walnuts, you can use pecans or almonds.
- For the chocolate chips, you can use dark chocolate chips or white chocolate chips.
- For the coconut, you can use shredded almonds or chopped pecans.
Variations:
- You can add 1/2 cup of dried cranberries or raisins for a fruity twist.
- You can add 1 teaspoon of ground cinnamon for a spiced flavor.
- You can add 1/2 cup of chopped dates for a sweet flavor.
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy.
- Don’t overmix the batter once the dry ingredients are added.
- Let the cake cool completely before slicing and serving.
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- The cake can also be frozen for up to 3 months.
Reheating Instructions:
- To reheat, place the cake in the oven at 350°F for 10-15 minutes.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
- Sprinkle the top of the cake with powdered sugar for a decorative touch.
Garnishes:
- Chopped walnuts
- Chocolate chips
- Coconut flakes
- Powdered sugar
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit
- Yogurt
- Granola
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure to wash your hands before and after handling the cake.
- Make sure to store the cake in an airtight container at room temperature.
Food History:
Nantais Coffee Cake is a classic French dessert that is believed to have originated in the city of Nantes in the 19th century. It is a simple cake made with basic ingredients like flour, sugar, eggs, butter, and buttermilk. The cake is usually topped with chopped walnuts, chocolate chips, and coconut flakes for a sweet and crunchy finish.
Flavor Profiles:
- Sweet
- Rich
- Nutty
- Chocolatey
Serving Suggestions:
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
- Sprinkle the top of the cake with powdered sugar for a decorative touch.
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