CINNAMON-STREUSEL COFFEECAKE DELICIOUS
This golden cake is tender and moist, with a middle layer of dark cinnamon filling and a crumbly streusel topping. This is the quintessential breakfast coffeecake.
Prep
Time : 30 mins
Cook
Time : 50 - 60 mins
Total
Time : 1 hour 30 mins
Servings : 24
INGREDIENTS
STREUSEL TOPPING
·
1
cup granulated sugar
·
1/4
teaspoon salt (if you use unsalted butter)
·
1
cup King Arthur Unbleached All-Purpose Flour
·
1
tablespoon ground cinnamon
·
6
tablespoons butter, melted
FILLING
·
1
cup brown sugar, light or dark
·
1
1/2 tablespoons ground cinnamon
·
1
teaspoon unsweetened cocoa powder
CAKE
·
3/4
cup butter
·
1
teaspoon salt (1 ¼ teaspoons if you use unsalted butter)
·
1
1/2 cups granulated sugar
·
1/3
cup brown sugar
·
2
1/2 teaspoons baking powder
·
2
teaspoons vanilla extract
·
3
large eggs
·
3/4
cup sour cream or plain yogurt
·
1
1/4 cups milk (anything from skim to whole)
·
3
3/4 cups King Arthur Unbleached All-Purpose Flour
INSTRUCTIONS
1. Note:
As a result of reader feedback, as of 3/24/17 we've adjusted the ingredient
amounts in the streusel to yield a less dry, more pleasantly crumbly topping.
2.
Preheat
the oven to 350°F. Lightly grease a 9" x 13" pan, or two 9"
round cake pans.
3. Make
the topping by whisking together the sugar, salt, flour, and cinnamon. Add the
melted butter, stirring until well combined. Set the topping aside.
4.
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.
5. To
make the cake: In a large bowl, beat together the butter, salt, sugars, baking
powder, and vanilla until well combined and smooth.
6.
Add
the eggs one at a time, beating well after each addition.
7. 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.
8. Add
the flour to the butter mixture alternately with the milk/sour cream mixture,
beating gently to combine.
9. 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.
10. Sprinkle
the filling evenly on the batter.
11.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.
12. Sprinkle
the topping over the batter in the pan.
13. 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.
14.Remove
the cake from the oven and allow it to cool for 20 minutes before cutting and
serving. Serve cake right from the pan.
NOTE
· For
those of you looking for a cake with less filling, one where the golden cake
itself is the main attraction, reduce the amount of brown sugar in the filling
to 1/3 cup, keeping the remaining ingredients the same.
TIPS FROM OUR BAKERS
· Since
butter and sour cream are both key ingredients in this cake, we encourage you
to use the best quality you can get. We highly recommend Cabot, a superb
Vermont brand available nationally.
· It's
easy to spread half the batter in the pan when you know how much it weighs. If
you have a kitchen scale, half the batter weighs about 28 ounces.
· Want
to prepare this coffeecake the night before, then bake in the morning? It's
easy; simply cover the unbaked cake with plastic wrap, and refrigerate
overnight. Next morning, bake the cake as directed. Start testing for doneness
at the end of the suggested baking time; you'll probably have to add 5 minutes
or so to the total time, to account for the batter being chilled.
· Dress
it up for guests: Make a glaze with ½ cup confectioners' or glazing sugar and 1
tablespoon milk; drizzle glaze over the cooled coffeecake
Recipe from kingarthurflour.com
Delicious Food Recipes
Post a Comment