HOW TO MAKE CLASSIC COFFEE CAKE RECIPE
My
favorite cake ! This cake keeps well for several days, staying moist and tender
right up until the last crumb is consumed. Serve it, of course, with a cup of
very strong coffee.
Servings : 1 (9x13-inch) cake
INGREDIENTS
For the crumble topping
·
Cooking
spray or butter, for the baking dish
·
1/3
cup granulated sugar
·
1/3
cup packed brown sugar
·
2
teaspoons ground cinnamon
·
8
tablespoons (1 stick) unsalted butter, melted
·
1
cup all-purpose flour
For the cake
·
8
tablespoons (1 stick) unsalted butter, at room temperature
·
1
1/2 cups granulated sugar
·
2
large eggs
·
2
teaspoons vanilla extract
·
2
1/4 cups all-purpose flour
·
1
teaspoon salt
·
2
teaspoons baking powder
·
1/4
teaspoon baking soda
·
1
1/4 cups full-fat sour cream
For the icing
·
1
cup powdered sugar
·
2
tablespoons whole or 2% milk
·
1/2
teaspoon vanilla or almond extract
EQUIPMENT
·
Mixing
bowls
·
Stand
mixer or hand mixer
·
9x13-inch
baking dish
·
Baking
sheet
·
Wire
cooling rack
·
Whisk
INSTRUCTIONS
1.
Heat
the oven to 350°F and prepare the baking dish. Arrange a rack in the middle of
the oven and heat to 350°F. Coat a 9x13-inch baking dish with baking spray or
butter.
2. Prepare
the crumble topping. Place granulated sugar, brown sugar, and cinnamon in a
medium bowl and whisk to combine. Add the butter and stir to combine. Add the
flour and use a fork to stir and gently toss the flour into the mixture until
big, slightly floury crumbs form; set aside.
3.
Mix
the butter, sugar, and eggs. Place the butter and sugar in the bowl of a stand
mixer fitted with the paddle attachment. (Alternatively, use an electric hand
mixer and large bowl.) Beat on medium-high speed until fluffy and lightened in
color. Add the eggs one at a time, and beat until each is incorporated. Beat in
the vanilla. Stop the mixer and scrape down the sides of the bowl.
4. Beat
in the dry ingredients and sour cream. Place the flour, salt, baking soda, and
baking powder in a medium bowl and whisk to combine. With the mixer on low
speed, beat in 1/3 of the flour mixture, followed by 1/2 the sour cream. Beat
in half of the remaining flour, followed by the remaining sour cream, and
finish with the rest of the flour. Beat until there is no more dry flour in the
batter, then increase the speed to high and beat just a few seconds until the
batter is smooth and has no more lumps.
5. Transfer
the batter to the pan and sprinkle with the crumbs. Pour the batter into the
pan and spread into an even layer. Using your hands, break up the reserved
crumble mixture and sprinkle it evenly over the top.
6. Bake
the coffee cake for 40 to 45 minutes. Bake until the cake feels springy when
you touch the middle and a toothpick inserted in the middle comes out clean, 40
to 50 minutes. If the crumbs start to get too browned and toasted before the
cake is done, tent the top of the cake loosely with aluminum foil.
7.
Cool
the cake. Transfer the baking dish to a wire rack and let the cake cool to room
temperature.
8.
Drizzle
the cake with icing. Place all the icing ingredients in a small bowl and whisk
until smooth. Drizzle over the cooled cake. Let the icing set for a few minutes
before cutting the cake and serving.
NOTES
1.
Coffee
cake with a middle crumb layer: If you prefer your coffee cake with a layer of
cinnamon crumble running through the middle, bake it in an 8x8-inch pan
instead. Divide both the batter and the crumble in half and layer it into the
pan. Place a baking sheet under the pan during baking just in case the cake rises
too much and some of the batter spills over the side.
2. Storage:
Leftovers can be kept in the pan, covered tightly with plastic wrap, and stored
at room temperature for up to 4 days.
NUTRITION
low-potassium kidney-friendly vegetarian
pescatarian peanut-free tree-nut-free
fish-free shellfish-free pork-free
red-meat-free alcohol-free
Per serving, based on 16 servings.
(% daily value)
Calories 388 Fat 17 g (26.2%)
Saturated 9.7 g (48.5%) Carbs 55.7 g (18.6%)
Fiber 0.9 g (3.4%) Sugars 35.5 g
Protein 4 g (8%) Sodium 233.3 mg (9.7%)
Recipe from thekitchn.com
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