Cinnamon Streusel Coffee Cake

Let me begin this post by saying that I haven't been paid by or even contacted by anyone for product endorsement and the opinions expressed here are solely my own.

It wasn't until I became a serious cook that I started using King Arthur products. I grew up using Gold Medal flour, as I'm sure many people did, and  I didn't expect there to be any difference in my baked goods when I switched brands.  I was wrong and I've been a convert ever since. If you haven't visited the King Arthur website, you should (click here). I've used quite a few of their recipes, mostly for baked goods, and I haven't been disappointed yet. I've never ordered any of the products they sell online, so I won't comment on those, but their flours are available in most grocery stores.

It was my turn to bake for one of my quilt guilds last week and I had bookmarked this recipe for cinnamon streusel coffee cake. If you've followed my blog, you'll know that cinnamon is a favorite ingredient of mine, particularly in baked goods. I've cut and pasted the recipe right from the site. It did take me the 30 minutes to put the cake together, but it was well worth it.

streusel topping

• 1 1/4 cups granulated sugar
• ¼ teaspoon salt (if you use unsalted butter)
•  1/2 cups King Arthur Unbleached All-Purpose Flour
• 1 tablespoon ground cinnamon
• 6 tablespoons butter, melted (I will definitely use more butter next time, at least 1 1/4 sticks since the crumbs were a bit dry)

filling

• 1 cup brown sugar, light or dark
• 1 1/2 tablespoons ground cinnamon
• 1 teaspoon unsweetened cocoa powder

cake

• 3/4 cup butter
• 1 teaspoon salt (1 ¼ teaspoons if you use unsalted butter)
• 1 1/2 cups granulated sugar
• 1/3 cup brown sugar
• 2 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 3 large eggs
• 3/4 cup sour cream or plain yogurt
• 1 1/4 cups milk (anything from skim to whole)
• 3 3/4 cups King Arthur Unbleached All-Purpose Flour
• 
  

• Directions

  1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, or two 9" round cake pans.

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

  3) Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.

  4) To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.

  5) Add the eggs one at a time, beating well after each addition.

  6) In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps.

  7) Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.

  8) Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan.

  9) Sprinkle the filling evenly atop the batter.

  10) Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.

  11) Sprinkle the topping over the batter in the pan.

  12) Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back. (*In fact, I baked my cake for 70 minutes and it probably could have used another 5 minutes, though it was delicious, so the time frame is a guide)

  13) Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.

  nutrition information

  Serving Size: 1 slice (98g) Servings Per Batch: 24Amount Per Serving: Calories: 340 Calories from Fat:100 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g. Cholesterol: 55mg Sodium: 250mg Total Carbohydrate:56g Dietary Fiber: 1g Sugars: 36g Protein: 5g.

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  TASTE NOTES
  

  

  
  

  If you like cinnamon, you will love this cake. If you like streusel topping, you will love this cake. If you like coffee cake, you will love this cake. Seriously, I cannot imagine anyone not loving this cake. I wish it were a vegetable so I could eat it with impunity, but I'd rather enjoy a small piece than never to eat it at all.