Cinnamon Streusel Coffee Cake
This recipe is adapted from the recipe printed in the Minneapolis Star Tribune, Sept. 8, 2012
NOTES:
1. Use a 9 x 13 pan
2. You can prepare the batter the night before, covering it with plastic wrap and putting it in the refrigerator. Bake when the batter is still chilled but add 5-10 minutes of cooking time.
3. The original recipe uses King Arthur flour.
4. Some of the butter needs to be at room temperature.
5. Note that the preparation is for streusel topping, the filling, and the batter itself.
6. A handheld mixer might be helpful.
INGREDIENTS:
STREUSEL TOPPING
1/2 cup granulated sugar
1/2 cup flour
2 tsp cinnamon
3 Tbl butter
STREUSEL FILLING
3/4 cup dark brown sugar
1-1/2 Tbl cinnamon
CAKE BATTER
3/4 cup butter, room temperature
1-1/2 cup sugar
1/3 cup dark brown sugar
1 tsp salt
2 tsp vanilla
3 eggs
3/4 cup plain yogurt
3-3/4 cups flour
2-1/2 tsp baking powder
1-1/4 cup milk
PREPARATION:
STREUSEL TOPPING & FILLING
1. Melt butter.
2. In a small or medium bowl, combine sugar, flour, cinnamon, and melted butter. Set aside.
3. In a small bowl, combine the filling's sugar and cinnamon. Set aside.
BATTER
(Preheat oven to 350.)
1. In a small bowl, whisk together the four and baking powder. Set aside.
2. In a large mixing bowl, beat the butter, two sugars, salt, and vanilla until smooth.
3. Add the eggs one at a time, beating well after each.
4. Add the yogurt and mix in.
5. Starting and ending with the flour mixture, alternate adding it and the milk. End with the flour mixture.
6. Grease the large baking dish.
7. Spoon half of the batter into the baking dish, spreading it to the edges.
8. Sprinkle the streusel filling evenly over the batter.
9. Spoon the remaining batter into the pan, spreading it to the edges.
10. Top with streusel topping.
11. Bake about 50 min (60 if the batter is chilled), until it gets golden brown around the edges and it springs back when pressed gently. Cool for a few minutes before serving.
NOTES:
1. Use a 9 x 13 pan
2. You can prepare the batter the night before, covering it with plastic wrap and putting it in the refrigerator. Bake when the batter is still chilled but add 5-10 minutes of cooking time.
3. The original recipe uses King Arthur flour.
4. Some of the butter needs to be at room temperature.
5. Note that the preparation is for streusel topping, the filling, and the batter itself.
6. A handheld mixer might be helpful.
INGREDIENTS:
STREUSEL TOPPING
1/2 cup granulated sugar
1/2 cup flour
2 tsp cinnamon
3 Tbl butter
STREUSEL FILLING
3/4 cup dark brown sugar
1-1/2 Tbl cinnamon
CAKE BATTER
3/4 cup butter, room temperature
1-1/2 cup sugar
1/3 cup dark brown sugar
1 tsp salt
2 tsp vanilla
3 eggs
3/4 cup plain yogurt
3-3/4 cups flour
2-1/2 tsp baking powder
1-1/4 cup milk
PREPARATION:
STREUSEL TOPPING & FILLING
1. Melt butter.
2. In a small or medium bowl, combine sugar, flour, cinnamon, and melted butter. Set aside.
3. In a small bowl, combine the filling's sugar and cinnamon. Set aside.
BATTER
(Preheat oven to 350.)
1. In a small bowl, whisk together the four and baking powder. Set aside.
2. In a large mixing bowl, beat the butter, two sugars, salt, and vanilla until smooth.
3. Add the eggs one at a time, beating well after each.
4. Add the yogurt and mix in.
5. Starting and ending with the flour mixture, alternate adding it and the milk. End with the flour mixture.
6. Grease the large baking dish.
7. Spoon half of the batter into the baking dish, spreading it to the edges.
8. Sprinkle the streusel filling evenly over the batter.
9. Spoon the remaining batter into the pan, spreading it to the edges.
10. Top with streusel topping.
11. Bake about 50 min (60 if the batter is chilled), until it gets golden brown around the edges and it springs back when pressed gently. Cool for a few minutes before serving.
Comments