Week 19 – Cinnamon Streusel Coffee Cake
If you don’t love coffee cake then we can’t be friends.
This recipe was a little bit involved, the VIDEO is about 50 minutes long, but it was totally worth it! The cake is fluffy and light, the filling is flavorful and gooey, and the topping gives it a nice texture! (Rare for me to say but it’s true!)
Don’t forget to head over and follow along on the FACEBOOK page! I release the ingredients every Wednesday morning so that you can get your shopping done ahead of time! And if you are just interested in the pretty pictures then we are also on INSTAGRAM!
I’m not going to go on and on about what I love about this recipe, give it a try and you will see for yourself!
Details
1 rectangle or 2 round cakes
30 minutes
50 – 60 minutes
Print
Ingredients
- Topping
1 cup (198g) granulated sugar
1/4 teaspoon table salt
1 cup (120g) All-Purpose Flour
1 tablespoon cinnamon
6 tablespoons (85g) butter, melted
- Filling
1 cup (213g) dark brown sugar or light brown sugar, packed
1 1/2 tablespoons cinnamon
1 teaspoon cocoa powder
- Cake
12 tablespoons (170g) butter, at room temperature, at least 65°F
1 teaspoon table salt
1 1/2 cups (298g) granulated sugar
1/3 cup (71g) light brown sugar or dark brown sugar, packed
2 1/2 teaspoons baking powder
2 teaspoons vanilla
3 large eggs, at room temperature
3/4 cup (170g) sour cream or plain yogurt, at room temperature
1 1/4 cups (283g) milk, anything from skim to whole, at room temperature
3 3/4 cups (450g) all-purpose flour
Directions
- Preheat the oven to 350°F. Lightly grease a 9″ x 13″ 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 the topping aside.
- 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.
- To make 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 or yogurt and milk till well combined. You don’t need to whisk out all the lumps.
- Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
- 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.
- Sprinkle the filling evenly on the batter.
- 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.
- Sprinkle the topping over the batter in the pan.
- 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.
- Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.
See? It was a little involved, but not that tricky! And now you have made a cake from scratch! AND WHAT A CAKE IT IS! You did a great job and you don’t have to share that cake with anyone! Or you can share it with everyone and really crow about it!
Making a cake from scratch isn’t that difficult and I wish more people had the time, we could put those box mix companies out of business!
I will admit that I got a little carried away with pushing my filling around and it sank a bit too much, but it is still pretty and tasty!
