Cinnamon coffee cake (Globe Sept 06)

(from freeshebacchus’s recipe box)

yummy

Source: Boston Globe 9/27/06 http://www.boston.com/ae/food/articles/2006/09/27/cinnamon_coffee_cake?mode=PF (from RecipeThing user bragdonh) (from RecipeThing user dubuisso)

Prep time: 15 minutes
Cook time: 55 minutes

Ingredients

  • STREUSEL
  • Butter (for the pan)
  • 1 1/2 cups flour
  • 1 1/4 teaspoons ground cinnamon
  • 1/8 teaspoon salt
  • 3/4 cup firmly packed light brown sugar
  • 2/3 cup granulated sugar
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into chunks
  • 1 teaspoon vanilla extract
  • BATTER
  • 3 cups flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 1/3 cups sour cream
  • Confectioners' sugar (for sprinkling)

Directions

  1. Set the oven at 350 degree s . Butter a 9-by-13-inch baking pan.

  2. In a bowl, sift the flour, cinnamon, and salt. Stir in the brown and granulated sugars. Drop in the chunks of butter and, using a pastry blender, cut the butter into the flour mixture until it makes marble-size lumps. Sprinkle the vanilla on top.

  3. With your fingers, crumble the mixture until it comes together into small lumps; set aside.

  4. batter

  5. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg onto a sheet of waxed paper.

  6. In an electric mixer, cream the butter on medium speed for 3 minutes. Add the sugar in 3 additions, beating for 1 minute after each portion is added.

  7. Beat in the eggs, one by one, blending for 30 seconds after each addition. Blend in the vanilla.

  8. On low speed, add the flour mixture alternately with the sour cream, beginning and ending with flour. Scrape down the sides of the mixing bowl often.

  9. Spoon the batter into the prepared pan and smooth the top. Sprinkle the streusel evenly over the batter, taking care to cover the four corners and long edges.

  10. Bake the cake for 55 minutes or until it pulls away from the sides of the pan and a wooden toothpick inserted in the center of the cake has a few moist crumbs when withdrawn. Let the cake sit in the pan on a cooling rack for at least 1 hour ; sprinkle with confectioners’ sugar and cut into squares for serving.

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