Coffeecake LOADED with streusel

I had THREE pieces in one day! Zach had two pieces. Which means the two of us ate nearly half of a 9×13 pan! I think that should be a pretty dang good indicator of how freaking delicious it is!

Not enough? Okay, how about the fact that I gave up having a bun with burger so that I could save my bread serving for coffeecake! And then decided it was legit to have a piece of coffeecake in replacement for both the top and bottom parts of the bun. Meaning my dinner consisted of a bun-less burger and two pieces of coffeecake! And I hereby vote this the best dinner of 2011!

And yes that is a little brown sugar layer in the middle! Pretty essential given the thickness of the coffeecake! Perfect way to break up the cakey-ness!

This morning was the first time that I have actually drank a cup of coffee with my coffeecake! Bitterness of the coffee. Sweetness of the cake. Makes for a perfect pair!

Literally ate a bite of cake, took a sip of coffee, and repeated (multiple times of course!)

Cinnamon Struesel Coffeecake

Streusel:

1 1/4 cups granulated sugar

1 1/2 cups flour

1 tablespoon cinnamon

6 tablespoons butter, melted

Filling:

1 cup brown sugar

1 1/2 tablespoons cinnamon

1 teaspoon cocoa

Cake:

3/4 cup butter

1/3 cup brown sugar

1 1/2 cup granulated sugar

2 teaspoons vanilla

3 eggs

 2 1/2 teaspoons baking powder

3/4 cup sour cream

1 1/4 cup milk

3 3/4 cup flour

Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan.

Make the topping by whisking together the sugar, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside.

Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Set the filling aside.

To make the cake, in a large bowl, beat together the butter, sugars, baking powder, and vanilla until well combined and smooth. Add the eggs one at a time. Beating well after adding each egg.

In a separate bowl, whisk together the sour cream 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.

Spread half the batter (a scant 3 cups) into the prepared pan, spreading all the way to the edges. Sprinkle the filling on top of the batter. Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter. Don’t combine filling and batter thoroughly; just swirl the filling through the batter. Sprinkle the topping over the batter in the pan.

Bake for 55-60 minutes. Make sure to test with a toothpick or cake tester. Remove from the oven and allow to cool for 20 minutes before serving. Serve warm with a little butter on top and a cup of hot coffee!

Source: King Arthur Flour

About these ads