Wednesday, August 12, 2009

Cinnamon Streusel Coffee Cake

Day 22 Recipe 15
Today I made a very moist and delicious coffee cake. The boys kept asking what I was making, and when I told them coffee cake they kept lookin' at me funny. Pat has a cup of coffee every morning, so they are well aware of what coffee is!! Sawyer was even a little hesitant to lick the spoon! It turned out very yummy! I can't wait to have a big slice for breakfast in the morning!!

Recipe from Williams-Sonoma Essentials of Baking


For the filling:
2 tablespoons unsalted butter, at room temperature
3 tablespoons all purpose flour
1/3 cup firmly packed brown sugar
¾ cup chopped pecans or walnuts, toasted
1 ½ teaspoons cinnamon

For the batter:
2 ½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter, at room temperature
1 ¼ cups sugar
4 large eggs
1 teaspoon vanilla extract
1 ½ cups sour cream


1. Position a rack in the middle of the oven and preheat to 350 degrees. Butter and flour a 10 inch tube pan or bundt pan. (I used a tube pan)

2. To make the filling, in a small bowl, combine the butter, flour, brown sugar, nuts, and the cinnamon. Using a fork, mix until crumbly. Set aside.

3. To make the batter, in a bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.

4. In a large bowl, beat together the butter and sugar on medium speed with your mixer until creamy. Beat in the eggs, one at a time. Stir in the vanilla. Add the dry ingredients in 3 batches alternately with the sour cream and mix on low speed just until the batter is blended and almost smooth.

5. Pour half of the batter into the prepared pan and smooth the surface with a spatula. Sprinkle evenly with half the filling. Cover with the remaining batter and sprinkle with the remaining filling.

6. Bake until a toothpick inserted into the center comes out clean, 40-45 minutes. (Mine took 47 mins.) Transfer to a wire rack and let cool in the pan for 10 minutes, then turn out of the pan and let cool completely. Store in an airtight container at room temperature for up to 3 days or freeze for up to a month.

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