2 cups all-purpose flour (you can substitute half whole wheat if you prefer)
1 teaspoon baking soda
¾ teaspoon kosher salt
½ teaspoon baking powder
½ cup sugar
½ cup brown sugar
1 ½ sticks (3/4 cup) butter, soft
1 teaspoon vanilla extract
1 cup creme fraiche (or sour cream)
Cream Cheese Filling:
4 oz cream cheese, soft
1 Tablespoon butter, soft
¼ teaspoon orange zest
2 Tablespoons sugar
1/2 cup coffee cake batter (reserved from above)
½ cup almonds
¼ cup brown sugar
2 Tablespoons butter, melted
½ teaspoon cinnamon
¼ teaspoon salt
1/3 cup cocoa nibs
Pre-heat your oven to 350°F. Butter a tube pan or a bundt pan.
In a medium bowl whisk together the flour, baking soda, salt, and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugars together until creamy and light, about 3-4 minutes. Scrape down the sides of the bowl.
Add the eggs one at a time while the mixer is on medium low. Add the vanilla. Scrape down the sides of the bowl again then add the creme fraiche. With the mixer on low add the dry ingredients. Stop the mixer while streaks of flour remain. Finish mixing by hand to prevent over mixing.
Set aside ½ cup of the batter.
Cream Cheese Filling
1 Beat in a mixer or medium bowl until smooth. Stir in ½ cup cake batter.
Add ingredients, except the cocoa nibs, to the bowl of a food processor and processor until coarse crumb. Stir in the cocoa nibs.
Add half of the cocoa nib crumble to the bottom of the pan. On top of that add half of the batter. The batter is stiff and hard to spread around without disturbing the crumble so I find that spooning the batter into the pan works best. Add a layer of cream cheese filling around the ring than cover with the remaining batter.Try and make sure no cream cheese is left exposed so as not to burn that layer.
Top with the remaining crumbling topping.
Bake in a pre-heated oven for 45-50 minutes until an inserted knife comes out clean.
Let cool on a wire rack for about an hour before running a knife around the edge of pan then inverted. Invert the cake one more time so it’s back to the original baking position. Served warm is best but it’s also great the day after baking (even the day after the day after).
Formulation courtesy of Not Without Salt