Cinnamon Streusel Coffee Cake Recipe


Classic coffee cake with cinnamon and butter streusel at the top AND bottom of each slice. Everything you need to accompany your cup of Joe!
Preparation time        : 15 min
Cooking time               : 45 min
Total time                   : 1 hour
Portions                       : 12 portions

Ingredients

CINNAMON STREUSEL

1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
1/4 cup unsalted cold butter cut into pieces

COFFEE CAKE

2 and 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons yeast
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
12 tablespoons (1 and 1/2 sticks) unsalted butter softened at room temperature
1 cup packed brown sugar
1/2 cup powdered sugar
3 large eggs at room temperature *
2 teaspoons vanilla extract
1 and 1/4 cups plain Greek yogurt or vanilla, any fat content - you can also use sour cream


Instructions

CINNAMON STREUSEL

Place the flour, brown sugar, cinnamon, salt, and butter in a small bowl.
Using a fork, squeeze the ingredients together until the butter is in small pieces. Use your fingers to pinch the pieces until the streusel is mostly crumbs. Some large crumbles are ok. Put aside.

COFFEE CAKE

In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Put aside.
In a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle, cream the butter and the sugars until light and fluffy. Add eggs one at a time, beating on medium speed after each until combined. Add the vanilla and yogurt and beat again on medium speed until completely incorporated.
Reduce the mixer speed to medium-low and slowly add the dry ingredients. Increase the speed of the mixer to medium and beat until there are no more pieces of flour. Do not mix the dough too much.
Sprinkle half (about 3/4 cup) of the streusel evenly at the bottom of your prepared baking pan. Pour all the cake batter into the pan and sprinkle the remaining streusel evenly over the cake batter. Bake 42 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool for 10 minutes on a cooling rack. Using oven mitts, carefully turn the coffee cake over on your serving/serving dish. To do this: turn the serving dish/dish over and place it on top of the cooling pan. Turn everything over and let the cake cool completely in the pan, sitting on the serving platter. When the cake is completely cool, lift the cake pan and cut to serve. Sprinkle with powdered sugar if desired, keeping in mind that the butter in the streusel that has been baked at the top of the cake will quickly absorb the powdered sugar. Leftovers can be well covered at room temperature for up to 5 days or in the refrigerator for up to a week. The cake freezes well, up to 2 months. Thaw in the refrigerator overnight and allow to return to room temperature.

Remarks

If you are using a 9 × 13 baking pan, sprinkle about 1/4 cup of streusel in the bottom of the sprayed pan. Roll out the dough as usual and sprinkle the rest of the streusel on top. The cooking time is 28-30 minutes until the golden brown or a toothpick inserted in the center comes out clean.
* It is always best to use ingredients at room temperature when using butter at room temperature. To quickly bring the eggs to room temperature, place them in a bowl of warm water for 10 minutes.

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