Are you tired of flat, dense cakes that never quite live up to your baking dreams? Get ready to revolutionize your high-altitude baking with this mind-blowing Carrot Crumb Coffee Cake that defies mountain-top baking challenges! This isn't just another recipe - it's a culinary adventure that transforms ordinary ingredients into a moist, decadent masterpiece that will have your family and friends begging for seconds. Whether you're a seasoned baker living in the mountains or just someone who loves a truly exceptional dessert, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup crumb topping
Instructions
- Preheat the oven to 350°F (175°C). Adjust the rack to the middle position. Grease a 9-inch square baking pan with butter or cooking spray, ensuring complete coverage.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. This helps eliminate any lumps and ensures even distribution of dry ingredients.
- In a separate medium bowl, whisk together the melted butter, granulated sugar, and eggs until the mixture is smooth and well combined. The high altitude may require slightly less sugar to prevent over-rising.
- Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix, as this can lead to a tough cake at high altitudes.
- Fold in the grated carrots and chopped walnuts, distributing them evenly throughout the batter. The moisture from the carrots will help keep the cake tender.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Sprinkle the crumb topping evenly over the surface of the batter.
- Place the pan in the preheated oven and bake for 35-40 minutes. At high altitude, baking times may vary slightly, so begin checking for doneness around 35 minutes.
- Test the cake for doneness by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes. This allows the cake to set and makes it easier to remove from the pan.
- Once cooled, cut into 8 equal squares and serve. The cake can be enjoyed warm or at room temperature and pairs wonderfully with coffee or tea.
Tips
- Precision is key: Always measure ingredients carefully, especially at high altitudes where minor variations can dramatically affect your baking results.
- Adjust your oven temperature: High altitude baking often requires slight temperature modifications. Keep a close eye on your cake and be prepared to adjust cooking time.
- Don't overmix the batter: Gentle folding prevents tough, dense cakes. Mix just until ingredients are combined to maintain a light, tender crumb.
- Use fresh ingredients: Especially with baking powder and baking soda, fresh ingredients ensure proper rising and texture.
- Consider your moisture: The grated carrots help keep the cake moist, which is crucial at high altitudes where baked goods can dry out quickly.
- Let the cake rest: Allowing the cake to cool in the pan helps it set properly and makes for easier serving.
- Invest in an accurate oven thermometer: High altitude ovens can be temperamental, so a good thermometer ensures consistent baking temperatures.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 85mg
