Autumn Coffee Cake with Spiced Pecan Crunch

Preheat the oven to 180°C (350°F). Grease and flour a bundt pan (approximately 22-24 cm).

Prepare o crocante: Em uma tigela média, combine a farinha, os açúcares (mascavo e granulado), as nozes pecã, a canela e o cravo. Adicione a manteiga gelada em cubos.

With your fingertips or a fork, mix the butter until it forms a coarse, granular crumble. Reserve this crunchy mixture in the refrigerator to maintain a firm texture.

In a large bowl, sift the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Mix well to combine all dry ingredients homogeneously.

In another bowl, beat the eggs, sugars (brown and granulated), whole milk, cold coffee, and vegetable oil. Continue beating until smooth and slightly creamy.

Gradually add the liquid ingredients to the dry ones, mixing gently just until incorporated. It is crucial not to overbeat the dough to avoid excessive gluten development.

Pour half of the prepared batter into the previously greased and floured pan. Spread half of the spice and nut crunch over this layer of dough evenly.

Next, pour the rest of the dough carefully over the crunch. Finish by distributing the rest of the crispy mixture over the last layer of dough, covering the surface well.

Bake in a preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. The professional technique is not to open the oven before 35 minutes of cooking to ensure proper growth.

Remove the cake from the oven and let it cool in the pan for 15 minutes. After this time, carefully unmold onto a wire rack and let it cool completely before serving warm or at room temperature.