this coffee cake is is becoming my go-to for brunches and celebrations, one that will never fail and never fail to please a lot of people. also, one that will never fail to make me eat half of the pan and fight people off for a piece. it is perfectly moist and the thick crumb streusel topping is crazy-good.
(original recipe from saveur)
cinnamon coffee cake
16 tbsp (2 sticks) unsalted butter, melted (plus more to grease the pan)
3 3/4 cups flour (plus more for pan)
1 1/4 cups, PLUS 2 tsp granulated sugar
6 tbsp PLUS 1 1/2 tsp packed light brown sugar
2 tbsp PLUS 1/2 tsp ground cinnamon
1 1/4 tsp kosher salt
1/3 cup finely chopped pecans
2 1/2 tsp baking powder
1 cup milk
6 tbsp sour cream
2 1/4 tsp vanilla extract
1 1/2 tsp cinnamon extract
1. preheat oven to 325. grease an 8×8 baking dish with a little butter and sprinkle with a little flour. set aside.
2. to make topping: in a bowl, mix 8 tbsp melted butter, 1/4 cup granulated sugar, 6 tbsp brown sugar, 2 tbsp cinnamon, and 1/2 tsp salt, until smooth. add 1 1/2 cups flour; mix with a fork until crumbly. chill.
3. to make filling: in a bowl, mix remaining 1 1/2 tsp brown sugar, 2 tsp granulated sugar, 1/2 tsp cinnamon, and pecans. cover & set aside.
4. to make cake batter: in a large bowl, whisk together remaining 2 1/4 cups flour, 1 cup granulated sugar, 3/4 tsp salt, and baking powder. in a small bowl, whisk together remaining 8 tbsp melted butter, milk, sour cream, vanilla, cinnamon extract, and eggs until smooth. pour wet ingredients over dry ingredients; whisk to combine. pour half the batter into prepared baking dish. sprinkle filling evenly over top, then pour remaining batter over it. break up chilled topping with fingers and sprinkle over top. bake about 1 hour and 15 minutes; until a toothpick inserted into the middle of the cake comes out clean. let cool before serving.
One Comment Add yours