As an expat from the US living in Switzerland, I usually get three responses when I tell people I'm from New Jersey:
- No, but where are you FROM?
- Jersey shore! (To which I usually respond, yes, I'm not actually Indian, I'm just really tan. Laughter abounds.)
- They lampoon the "Joisey" accent. Auf Deutsch.
In any case, all of these things serve only to boost my pride in the wonderous wasteland that is New Jersey, and I find that my Jersey accent is actually stronger here in Zürich than it is when I'm at home. Sooo here's to thick Jersey accents, and here's a nice little American recipe for coffee cakes, or coaahfee cakes, as we say in Jersey. They're so good oh my goaaaadd.
Prep Time: 30 mins
Cook time: 20 mins
Ingredients
For the topping
- ½ cup butter (65g), Softened
- ¾ cups flour
- 1½ cup brown sugar (for those of you living in Europe, this is 1½ cups white sugar with 2 Tbsp molasses, which can be found at any Coop)
- 2 Tbsp cinnamon
- 1½ cup pecans, chopped
Instructions:
1. Preheat oven to 350° F (175° C). I made mini-muffins, so either grease a 9x13" baking pan or butter up a mini muffin pan.-
Cream together (yes, cream) the 1 cup butter and 2 cups white sugar until smooth, and beat in 2 eggs slowly.
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Fold in the 1 cup sour cream and the ½ tsp vanilla.
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Mix in the 2 cups of flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Spoon the batter into the baking pan/muffin tins.
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Now make the filling! Combine the ½ cup butter, ¾ cups flour, 1½ cup brown sugar 2 Tbsp cinnamon and 1½ cup pecans in a bowl. Stir until crumbly and sprinkle over the top of the cake. Stick it in the oven and cook for 15 minutes for the muffins, 20 minutes for the cake (or until it's not jiggly). One tip, if you want the top to not be too melty, then cook just the cake a bit, maybe for 10-15 minutes, and then cover with topping and cook for another 5 minutes.
Bring them to lab and share the joy!