Craig Strong, Executive Chef of Studio at Montage Laguna Beach, shared this recipe exclusively with Epicurious. When making his cinnamon- and nutmeg-scented coffee cake, Strong recommends having a whisk as well as a rubber spatula at the ready. The whisk is great for thoroughly blending the ingredients, but at certain points the batter is quite thick and you'll need to use a spatula.
Recipe information
Total Time
1 hour
Yield
Makes 8 mini loaf cakes
Ingredients
Equipment:
Preparation
Step 1
Preheat the oven to 350°F. Spray 8 mini loaf pans with nonstick vegetable oil spray then dust the pans with flour, tapping out any excess.
Step 2
In a large bowl, whisk together the flour, light or brown sugar, sugar, cinnamon, nutmeg, and salt. Drizzle in the grapeseed oil then whisk until the mixture resembles wet sand. Measure out 1 cup of the mixture and reserve it for the topping.
Step 3
Add the baking soda and baking powder to the large bowl and stir with a spatula to combine. Add the eggs and stir to combine then add the buttermilk and stir to combine—the batter will have some lumps. Scoop about 1 cup of batter into each of the prepared pans, smoothing the tops. Sprinkle the reserved topping in very small clumps over the top of each cake and bake until a wooden toothpick inserted in the center comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool completely, then invert onto the rack to unmold. DO AHEAD: Coffee cakes can be baked in advance, cooled, covered, and kept at room temperature for up to 24 hours.
