Here's a project for the weekend: a (relatively) simple coffee cake from Eleven Madison Park and NoMad chef Daniel Humm. It comes from Humm and business partner Will Guidara's new cookbook, I Love New York, which will officially go on sale next week.The book the duo's second after 2011's Eleven Madison Park cookbook is devoted to farmers and producers throughout the region, organized by ingredient, with two to three recipes per "chapter," full of things like goat cheese soufflé, bacon marmalade, and a ham-and-cheese sandwich with a fried egg embedded in the bread. But here, something sweet a cocoa-laced pear coffee cake that will inevitably go over very well whether you serve it for breakfast, dessert, or at any point in between during the day.
Pear Coffee Cake
Makes 1 Cake; Serves 8
3 cups diced (1/4 inch) Bosc pears, skin on
1/2 cup pear brandy
1/3 cup sugar
Mix the pears, brandy, and sugar together in a bowl. Cover and refrigerate overnight. The next day, before making the cake, drain, reserving both the liquid and the pears.
4 tablespoons butter
1/2 cup almond flour
1/4 cup plus 1 tablespoon bread flour
3 tablespoons granulated sugar
1 tablespoon light brown sugar
1 teaspoon salt
In a stand mixer fitted with the paddle attachment, beat together all of the ingredients on medium speed until the mixture is crumbly. Refrigerate until ready to use.
2 tablespoons cocoa powder
1 tablespoon sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
In a small bowl, mix together all of the ingredients
1 cup butter, softened
11/4 cups granulated sugar
1/3 cup light brown sugar
2 teaspoons salt
1/3 cup plus 1 tablespoon Crème Fraîche
2 tablespoons vanilla extract
2 cups plus 3 tablespoons flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Preheat the oven to 325°F. Butter and flour an 11 by 3-inch terrine mold. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the granulated sugar, brown sugar, and salt until light and fluffy. Add the eggs one at a time, and then add the crème fraîche, vanilla, and 1 tablespoon of the reserved macerated pear liquid. Into a separate bowl, sift together the flour, baking powder, and baking soda. Lower the mixer speed and add the flour mixture to the batter, mixing until just combined. Finish folding with a spatula to make sure the batter is completely mixed. Fold in the drained macerated pears.
Spoon half the batter into the prepared terrine mold and spread it into an even layer with an offset spatula. Sift half of the swirl mixture over the batter to evenly coat. Spoon the batter into the mold, spread it out, and then sift the remaining swirl mixture on top. Scatter the crumble over the batter and bake for 50 to 60 minutes, until a cake tester comes out clean when inserted into the center of the cake. Cool for 30 minutes in the mold. Gently turn out the cake onto a cooling rack (it should release easily from the mold), set it upright, and cool to room temperature.