It’s that time of year again.
The time of year where students all over the globe are picking out new backpacks, trying on new shoes, and getting back into the school routine. They begin wondering whose going to be in their class, what their new teacher will be, and most importantly, what are they going to wear on the first day of school.
I don’t have any children going off to school, but I can tell you what it’s like from the other side…
I am a teacher and I love the beginning of the school year. I too, get excited about new school clothes and finding the perfect lunch box. I love getting to see old friends and co-workers and making new ones. We spend an entire week learning new concepts and programs, planning curriculum, and setting up our classrooms before the children arrive.
We wonder what our new class will be like. Whether our new students will like us or not {because it does matter, even if we say it doesn’t}. And we hope everything will be perfect for the first day of school.
So to wrap up the end of summer and kick off the start of yet another school year, I made you coffeecake…
More importantly, S’mores Coffeecake.
I took your everyday coffeecake and added a layer of ooey gooey marshmallow and graham cracker streusel with a chocolatey S’mores syrup drizzle. I found the most amazing S’mores Pancake and Ice Cream syrup at World Market the other day and thought it would go perfect for my coffeecake. It totally did.
It also did on my ice cream that night.
And my waffles the next morning.
The great thing about this coffeecake is that not only is it yummy delicious on the first day, but the syrup soaks into the cake and makes it even better the second day. That is not normally the case when we are talking about coffeecake.
Recipe by Carrie, adapted from Baking Illustrated
Ingredients
- 3/4 cup all purpose flour
- 3/4 cup sugar
- 1/2 cup light brown sugar
- 1/4 cup graham cracker crumbs
- 1 1/2 tablespoons baking spice or cinnamon
- 1/2 cup pecans, chopped
- 3 tablespoons butter, cold
- 4 large eggs
- 1 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 2 1/4 cups all purpose flour
- 1 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 12 tablespoons {1 1/2 sticks} butter, softened
- Bag of mini-marshmallows
- S'mores Pancake and Ice Cream syrup
Instructions
- Pour the flour, sugar, brown sugar, graham cracker crumbs, baking spice, pecans, and butter in a food processor and pulse 10 times, about 1-second per pulse to combine.
- You should have pea sized bits and your streusel should look like wet sand.
- Set aside and start on the cake.
- Preheat oven to 350° F and adjust your oven rack to a lower position.
- Grease or spray a tube pan or a bundt pan and set aside.
- In your stand mixer, combine eggs, sour cream, butter, and vanilla.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- At low speed, add your dry ingredients to your wet ingredients in your mixer.
- Increase to medium speed and beat for about a minute.
- Scrape the sides of the bowl with a spatula and mix again for 30 seconds.
- Add 2 cups of the batter to the prepared pan.
- Level out the batter with an offset spatula.
- Sprinkle about half of your streusel over the top of your batter evenly.
- Add an even layer of mini-marshmallows over the top of the streusel.
- Drizzle S'mores Pancake and Ice Cream syrup evenly over the mini-marshmallows.
- Pour another 2 cups of the batter over the streusel, spreading evenly, and then add the rest of your streusel.
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for about 25 minutes.
- Invert the cake using a rimmed baking sheet over the top of the cake.
- The cake should now be upside down, with the streusel on the bottom.
- Place the cake on a wire rack to cool.
- Drizzle S'mores Pancake and Ice Cream syrup across the top of the cake.
- Serve immediately.