Cinnamon Streusel Coffee Cake

I'm a lover of pretty much anything that involves cinnamon, then throw in a "cake" that I can justify eating for breakfast and I'm pretty darn excited!


Cinnamon Streusel Coffee Cake

Streusel Topping:
1 1/4 Cups Granulated Sugar
1/4 Tsp Sale (if you use unsalted butter)
1 1/2 Cups Flour
1 Tbsp Cinnamon
6 Tbsp Butter, melted

1 Cup Brown Sugar
1 1/2 Tbsp Cinnamon
1 Tsp Cocoa Powder

3/4 Cup Butter
1 Tsp Salt (1 1/4 Tsp if using unsalted butter)
1 1/2 Cups Granulated Sugar
1/3 Cup Brown Sugar
2 1/2 Tsp Baking Powder
2 Tsp Vanilla
3 Large Eggs
3/4 Cup Sour Cream or Plain Yogurt
1 1/4 Cups Milk
3 3/4 Cups Flour

Preheat over to 350 degrees.  Lightly grease 9"x13" pan or two 9" round cake pans.

Make the topping by whisking together the sugar, salt, flour, and cinnamon.  Add the melted butter, stirring until well combined.  Set topping aside.

Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder.  (Note: the cocoa powder is used strictly for color, not flavor, leave it out if you like.)  Set aside.

For the cake: in a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.  Add the eggs one at a time, beating well after each addition.  In a separate bowl, whisk together the sour cream/yogurt and milk till well combined (the lumps do not need to be whisked out).  Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.

Pour/spread half the batter into the prepared pan, spreading all the way to the edges.  Sprinkle the filing evenly atop the batter.  Spread the remaining batter atop the filing.  Use a table knife to gently swirl the filling into the batter (like making a marble cake - don't get too carried away).  Sprinkle the topping over the batter in the pan.

Bake the cake until it's a dark golden brown around the edges and a toothpick/cake tester in the center comes out clean.  When the center is pressed it should spring back.  Approximately 55-60 minutes for a 9"x13" and 50-55 minutes for the 9" round pans.

Allow to cool 20 minutes after removing from oven before serving.

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