Friday, May 20, 2005

Cinnamon-Streusel Coffee Cake

Cinnamon-Streusel Coffee Cake (Adapted from Martha Stewart)

For the streusel topping

1 3/4 cups all-purpose flour
3/4 cup packed brown sugar
1 teaspoon cinnamon
1 teaspoon salt
12 tablespoons (1 1/2 sticks or 3/4 cup) cold unsalted butter, diced
1/2 cup coarsely chopped toasted pecans

For the streusel center

1/4 cup packed brown sugar
1/4 teaspoon cinnamon
pinch salt
1 cup coarsely chopped toasted pecans

For the batter

2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick or 1/2 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
1 cup sour cream, at room temperature

For the glaze

1 cup confectioners' sugar
2 tablespoons milk

To prepare streusel topping

In a medium bowl, stir together flour, brown sugar, cinnamon and 1 teaspoon salt. Add diced butter and rub in with your fingers until small to medium clumps form. Mix in pecans. Cover and place into the refrigerator until needed.

To prepare streusel center

In a small bowl, stir together brown sugar, cinnamon, salt and pecans.

To prepare batter

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, baking powder, baking soda and teaspoon salt.

In a large mixing bowl, beat together butter and sugar until light and fluffy. Mix in eggs, one at a time, beating until well combined after each. Mix in vanilla. Mix in flour mixture in 3 additions, alternating with sour cream, beginning and ending with the dry ingredients. Beat batter just until combined.

Spoon half the batter into a 9" tube pan (with a removable bottom) coated with nonstick spray with flour added. Scatter the streusel center mixture evenly over batter. Dollop remaining batter mixture over the top, spreading smooth with an offset spatula. Scatter streusel topping mixture evenly over the top of batter.

Place pan into the oven and bake until golden brown and a wooden skewer placed into the center of the cake comes out mostly clean with a few moist crumbs attached, about 50 to 60 minutes. Remove pan from the oven and place onto a wire rack to cool. Unmold cake and place on a serving platter.

To prepare the glaze

In a small bowl, stir together confectioners' sugar and milk. Drizzle glaze all over the top of the cake.

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8 comments:

  1. Sometimes the old standards are the best

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  2. WHAT?? there is no coffee in coffee cake?
    I learned something today.

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  3. Carole - Definitely!

    Lalala - I've heard that from a lot of people, actually!

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  4. I'VE GOTTA MAKE THIS. PLUS A BIG POT OF COFFEE TO GO WITH IT.

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  5. Theresa E - Let us know when you make it!

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  6. Ooh, I wish I had a pan to make this in. Unfortunately my DH has banned new kitchen gadgets.

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  7. Tricia - You should get one! You can make so many things in it!

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  8. I got it in the oven RIGHT NOW!!! I like how you have this recipe all presented! Im making this for our womens Advent breakfast at our Church in the morning......thanks for sharing Joe

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