Cinnamon coffee cake (Globe Sept 06)
(from bragdonh’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
Prep time: 15 minutes
Cook time: 55 minutes
Categories: breakfast
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
-
Set the oven at 350 degree s . Butter a 9-by-13-inch baking pan.
-
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.
-
With your fingers, crumble the mixture until it comes together into small lumps; set aside.
-
batter
-
Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg onto a sheet of waxed paper.
-
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.
-
Beat in the eggs, one by one, blending for 30 seconds after each addition. Blend in the vanilla.
-
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.
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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.
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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away from the sides of the pan and a wooden toothpick inserted in the center of the cake has a few moist crumbs when withdrawn.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.