Coffee Cake

when i get invited to brunch, i love making something that i would never make for myself because if i did make it for myself, i would also have to eat it myself. coffee cake definitely falls into that category.  a few years back, when i had a sourdough starter that i was feeding on the regular, i was hooked on this delicious sourdough coffee cake recipe. i was pretty sure that no other coffee cake would ever measure up. the following recipe does a pretty good job.  

thank you king arthur flour for testing and perfecting your recipes–the following is one of theirs, if only a few tweaks!  i am so grateful.

Streusel topping
1 1/4 cups granulated sugar
¼ teaspoon salt (if you use unsalted butter)
1 1/2 cups flour
1 tablespoon ground cinnamon
6 tablespoons butter, melted
1 cup nuts, i used pecans, crushed

Filling
1 cup brown sugar, light or dark
1 1/2 tablespoons ground cinnamon

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 plain yogurt
1 1/4 cups milk (anything from skim to whole)
3 3/4 cups flour

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 and cinnamon and set aside.

4. To make cake: In a large bowl, beat together 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 yogurt and milk till well combined. 

7. Add the flour to the butter mixture alternately with the milk/yogurt mixture, beating gently to combine.

8. Pour/spread half the batter (a bit less than 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 over the first layer of batter.

10. Spread the remaining batter over the filling. Use a table knife to gently swirl the filling into the batter. 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.

I made my cake late in the evening and served it the following day. just pot it into the oven on 200 for 15 minutes to warm it up. the recipe suggests cutting a 9 by 13 pan into 24 pieces. i cut mine a bit bigger (18 pieces) and no one seemed upset.

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