The way to a man’s heart is with Streusel

coffeecake

As usual my husband hinted at a potential coffeecake this weekend. I hadn’t made one in a while and he said what if there was a recipe for cinnamon swirl coffeecake with caramel frosting he would love that. My google search did not pan out with the frosting part but I am sure I could invent a frosting to add to a future recipe. What I did come upon was cinnamon streusel coffeecake from my reliable recipe buddy – King Arthur Flour. I had all the ingredients in the house, a rare occurrence, so I set to work. There were a lot of steps, it was not complicated, just a lot of work. But it was well worth it for this ridiculously delish cake. The cake had so many layers of flavor and yumminess. The crumb topping, the streusel filling, the moist cake – all combined to make a definite recipe box entry. If you are having a well deserved lazy weekend like we did and you are craving a sweet treat, skip the store bought crumb cake and whip this up for a real treat!

Cinnamon Streusel Coffeecake

Streusel topping

  • 1 1/4 cups granulated sugar
  • ¼ teaspoon salt (if you use unsalted butter)
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon ground cinnamon
  • 6 tablespoons butter, melted  (note, my topping was a bit dry, I’ll add more butter next time or mix it together better, my pint sized assistant was in charge of this step)

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

Directions

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.
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One Response to “The way to a man’s heart is with Streusel”

  1. Mom Says:

    will definitely try it, but wish you could run over with a piece!

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