Last week we spent a couple days visiting our friends Mina, Marco, and Denise at Holler Farm in Oxford, NY. We had such a good time catching up with friends and hanging by a campfire.
The chickens and ducks entertained Riley and our hosts cooked up delicious meals each day, with most ingredients coming from their various gardens. Pesto pasta and mixed greens, zucchini, corn and hot dogs cooked over a firepit, homemade pancakes in the morning, and of course dessert; ricotta tart topped with fresh strawberries and pecan-streusel coffee cake. It doesn’t get better than that. Aside from cooking and eating most of our visit, we hiked along the many winding trails Marco cleared, finding a hidden pond, water spring, and all sorts of edible berries. Maybe a trip again in the fall to see all the amazing leaf colors. A couple recipes to follow starting with my Pecan coffeecake and ending with Denise’s ricotta tart, post coming soon.
Pecan-Streusel Coffee Cake adapted from Bon Appetit
- 2/3 cup (packed) dark brown sugar
- 2/3 cup all purpose flour
- 3/4 teaspoon ground cinnamon
- 6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly
- 1/2 cup pecans, toasted, coarsely chopped
- 2 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/3 cups (packed) golden brown sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup whole-milk or reduced-fat (2%) plain Greek-style yogurt*
Combine brown sugar, flour, and cinnamon in medium bowl. Add melted butter; toss with fork to blend. Using fingertips, rub mixture together until small clumps form. Mix in pecans. DO AHEAD Can be made 1 day ahead. Cover and chill.
Position rack in center of oven and preheat to 350°F. Butter 9x9x2-inch metal baking pan. Combine flour, baking soda, nutmeg, and salt in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, butter, and vanilla in large bowl until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl occasionally. Add half of flour mixture; beat just until blended. Add yogurt; beat just until blended. Beat in remaining flour mixture just until blended.
Spoon half of batter into prepared baking pan; spread evenly. Sprinkle half of streusel evenly over batter. Spoon remaining batter in dollops over streusel, then spread evenly over with offset spatula. Sprinkle remaining streusel evenly over top.
Bake cake until streusel topping is brown and tester inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan on rack 30 minutes. Cut into squares and serve slightly warm or at room temperature.