Cinnamon Streusel CoffeecakeFrom peetabear 8 years ago
- Streusel topping shopping list
- 1 1/4 cups granulated sugar shopping list
- ¼ teaspoon salt (if you use unsalted butter) shopping list
- 1 1/2 cups King Arthur Unbleached all-purpose flour shopping list
- 1 tablespoon ground cinnamon shopping list
- 6 tablespoons butter, melted shopping list
- Filling shopping list
- 1 cup brown sugar, light or dark shopping list
- 1 1/2 tablespoons ground cinnamon shopping list
- 1 teaspoon unsweetened cocoa powder, Dutch-process or natural shopping list
- cake shopping list
- 3/4 cup butter shopping list
- 1 teaspoon salt (1 ¼ teaspoons if you use unsalted butter) shopping list
- 1 1/2 cups granulated sugar shopping list
- 1/3 cup brown sugar shopping list
- 2 1/2 teaspoons baking powder shopping list
- 2 teaspoons vanilla extract shopping list
- 3 large eggs shopping list
- 3/4 cup sour cream or plain yogurt shopping list
- 1 1/4 cups milk (anything from skim to whole) shopping list
- 3 3/4 cups King Arthur Unbleached all-purpose flour shopping list
How to make it
- 1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, or two 9" round cake pans.
- 2) Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside.
- 3) Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
- 4) To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
- 5) Add the eggs one at a time, beating well after each addition.
- 6) In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps.
- 7) Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine
- 8) Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan.
- 9) Sprinkle the filling evenly atop the batter
- 10) Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
- 11) Sprinkle the topping over the batter in the pan.
- 12) Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.
- 13) Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan
The Cookpeetabear Mid-hudson Valley, NY
The Rating3 people
Oh, YUM!!!!!!! May I please have a piece? :+D
HIGH FIVE!chefelaine in Muskoka loved it
Goodness, this one deserves more then just a little ole 5, wish I could give you more. How about lets have that with morning coffee tomorrow ;0)henrie in Savannah loved it
Sure looks and sounds good! I'll take a piece also! Bookmarked.juels in Clayton loved it
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