Luke's Coffee Cake: Eating Gilmore Challenge Week 5


“Hey, wrong table.” “Since when is there a right table?” “Since the coffee cake I baked you and the stupid balloons I blew up are at that table, over there.” “You blew up balloons for me?” “Yup.” “Oh, Luke, you old softie.”


Ingredients:

For the crumble topping:

  • 1 cup flour

  • ½ cup white sugar

  • ½ cup brown sugar

  • ½ cup chopped pecans

  • 1 tbsp allspice

  • 1 stick butter, melted

For the cake:

  • 2 eggs

  • 1 stick butter, softened

  • 1 cup white sugar

  • ½ cup brown sugar

  • ¾ cup milk

  • ½ cup sour cream

  • 1 tsp vanilla

  • 2 cups flour

  • 2 tsp baking soda

  • ½ tsp salt

  • ½ tsp cinnamon

  • ¼ tsp cloves

  • 1 tsp instant coffee granules dissolved into 1 tbsp hot water

For the filling:

  • ½ cup brown sugar

  • ½ tbsp allspice

  • ½ tbsp dark cocoa powder

  • ½ cup chopped pecans

For the icing:

  • 1 cup confectioner’s sugar

  • ½ tsp vanilla extract

  • 3 tbsp heavy cream

Directions:

  1. Preheat the oven to 350 degrees F. Grease a 9 in x 9 in baking pan or bundt pan of similar size.

  2. Prepare the crumble topping by mixing the flour, both sugars, allspice, and chopped pecans together in a medium mixing bowl until well-combined.

  3. Slowly pour in the melted butter a little at a time, stirring to combine with the mixture. Once all the butter is incorporated, it should mimic wet sand.

  4. Prepare the cake batter by creaming together the eggs, butter, and both sugars.

  5. Mix in the milk, sour cream, and vanilla until well-combined and smooth.

  6. Sift in the flour, baking soda, salt, cinnamon, and cloves.

  7. Add the coffee and mix until well-combined and smooth.

  8. Prepare the filling by mixing all the filling ingredients together.

  9. Layer half of the cake batter into the baking dish then spread the filling mixture on top of the cake batter. Layer the remaining batter on top of the filling.

  10. Sprinkle the crumble topping across the cake batter.

  11. Bake at 350 F for 50-60 minutes or until golden brown and an inserted toothpick comes out clean.

  12. Allow cake to cool enough to handle before removing from the baking dish.

  13. Prepare the icing while the cake cools by combining the powdered sugar and vanilla in a small mixing bowl.

  14. Add the heavy cream one tablespoon at a time, stirring between each addition. You want a thick icing, but if the icing is too thick, add more cream, but go a teaspoon at a time.

  15. Allow the cake to cool but remain warm before drizzling the icing on top with a spoon, squeeze bottle, or piping bag.

It’s week 5 of my Eating Gilmore Fall Challenge, and it’s all about Luke’s Diner! I knew almost immediately when I was preparing what I planned to make for this challenge that I had to make the coffee cake for Rory’s birthday in season 1. I originally made chocolate pudding when I covered that episode, but I was a little disappointed I didn’t make Luke’s coffee cake. But now I have! That has been one of my favorite parts of this challenge- getting to create dishes from past episodes that I didn’t get to the first time around.


I elevated a classic coffee cake recipe by incorporating more flavor by using allspice, some texture with chopped pecans, and a subtle kick of chocolate in the filling, that complements the coffee in the cake. Not everyone puts coffee into the coffee cake, but for me, it’s a must!


I’ve been having so much fun seeing what everyone has made each week for my challenge on Instagram. If you’ve been missing out, make sure to follow me there to participate and be entered for the giveaway at the very end!


Happy cooking from the Hollow!


If you missed what I made for last week’s challenge, catch up here!



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