High Desert Piñon Coffee Cake
A moist, cinnamon-streusel coffee cake studded with toasted piñon pine nuts, reflecting the way Nevada home bakers incorporate the region's native pine nuts into everyday baking.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •9x13-inch baking pan
- •Mixing bowls
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 17
- carbs
- 42
- protein
- 5
- calories
- 340
Instructions
- 1
Heat your oven to 350°F. Grease a 9x13-inch baking pan.
- 2
Whisk the flour, sugar, baking powder, and salt together in a bowl.
- 3
Beat in the softened butter, eggs, and milk until smooth.
- 4
Gently mix in half of the toasted pine nuts. Pour the batter into the prepared pan.
- 5
Rub the brown sugar, cinnamon, cold butter, and remaining pine nuts with your fingers until crumbly.
- 6
Scatter the streusel topping evenly over the batter.
- 7
Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
- 8
Let the cake cool for at least 15 minutes before slicing.
Chef's tips
Toast the pine nuts before using them to bring out their rich flavor, since raw pine nuts taste flat inside a baked cake.
Storage
Store covered at room temperature up to 3 days, or refrigerate up to a week.
Reheating
Warm individual slices for 15-20 seconds in the microwave if desired.
Common mistakes to avoid
- •Overmixing the batter, which makes the cake heavy and dense
- •Skipping the toasting step for the pine nuts
Serving suggestions
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