Flower and Sugar

Cinnamon Streusel Coffee Cake

Coffee cake is the perfect excuse to have cake for breakfast! This Friday I was in need of some baking time in the kitchen. I wanted a recipe that would keep me busy for a while, so it needed to have a couple steps. But I didn’t really want to make frosting. Matt and I are both big cinnamon fans (I think cinnamon is my favorite spice!) and this coffee cake packs a big cinnamon punch. Towards the end of a piece of the cake I could even feel a bit of the spiciness of the cinnamon. I really liked the slices of cake from the round pans. I though it made for a cute presentation and made it easier to share the cake with some friends. With the addition of the streusel on top – I think this might be my favorite coffee cake that I’ve ever made!

Recipe (From The Baker Chick)

For the streusel topping

  • 2/3 cup sugar
  • pinch of salt
  • 3/4 cup flour
  • 1/2 Tbsp cinnamon
  • 4 TBSP melted butter

For the filling

  • 1 cup brown sugar
  • 1 1/2 TBSP cinnamon
  • 1 tsp cocoa powder (if desired for color – I think it’s pretty!)

For the cake

  • 3/4 cup softened butter
  • 1 tsp salt
  • 1 1/2 cups sugar
  • 1/3 cup brown sugar
  • 2 1/2 tsp baking powder
  • 2 tsp vanilla extract
  • 3 eggs
  • 3/4 cup plain greek yogurt
  • 1 1/4 cups milk
  • 3 3/4 cups flour

Preheat the oven to 350F. I sprayed two 9 inch round cake pans with cooking spray. (For directions on how to bake a 9x13 inch pan peek at the original recipe)

Mix the streusel topping ingredients together (sugar, salt, flour, cinnamon, and melted butter). Once well combined and looks like streusel, set aside. Mix the filling ingredients together (brown sugar, cinnamon, and cocoa powder), then set aside.

I used my stand mixer for the cake batter. Cream together the butter, salt, sugars, baking powder, and vanilla. The batter should be nice and smooth. Add in the eggs, one at a time and mix until combined before adding the next.

I measured the milk in a pyrex liquid measuring cup then added the yogurt and mixed until combined. Not all the small lumps were whisked out – that is ok!

Next, alternate adding the flour and liquid mix to the batter. I stated with the flour and had three additions of flour and two additions of liquid.

Once the batter is combined add about 1 and ½ cup batter to each prepared round pan and spread out to the edges. Spit the filling evenly over the two pans. Split the rest of the batter between the two pans. Spread the batter to the edges. Use a knife to marble the cake by swirling the knife through the batter. You are not mixing the filling into the batter – just swirling. Split the streusel between the two pans and sprinkle to cover the batter.

Bake for 50-55 minutes until the toothpick test works. Remove the cake and allow it to cool at least 20 minutes before cutting into it. However, Matt and I thought the texture was a bit more coffee cake like after a day or two.

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