Cinnamon-Streusel Coffeecake

Post written by Stephanie.

Coffeecake is something I had never made until I found this recipe.  Mainly because the coffeecake that Starbucks has, or used to have maybe, is so incredibly good.  I just never had the desire to make it.  But, I stumbled upon this recipe at King Arthur Flour and thought I'd give it a shot.  It was the "streusel" part of the recipe that sold me.  Mmmmm...streusel.  So, I made it, and was very glad I did.  Especially now that I haven't seen the Starbucks coffeecake in quite a long time, so this is a more than sufficient replacement!  Side note, the streusel topping makes a TON.  I literally ended up scooping off about half because it was loose on top anyway, and plenty good without all the extra.  I would recommend making half what the recipe calls for, streusel only.

Cinnamon-Streusel Coffeecake

Ingredients:

Streusel Topping

• 1 1/4 cups granulated sugar
• 1/4 teaspoon salt
• 1 1/2 cups unbleached all-purpose flour (I used King Arthur White Whole Wheat)
• 1 tablespoon cinnamon
• 6 tablespoons unsalted butter, melted

Filling

• 1 cup brown sugar
• 1 1/2 tablespoons cinnamon
• 1 teaspoon unsweetened cocoa powder

Cake

• 3/4 cup unsalted butter
• 1 1/4 teaspoons salt
• 1 1/2 cups granulated sugar
• 1/3 cup brown sugar
• 2 1/2 teaspoons baking powder
• 2 teaspoons vanilla
• 3 eggs
• 3/4 cup sour cream or plain yogurt
• 1 1/4 cups milk
• 3 3/4 cups unbleached all-purpose flour (also used King Arthur white whole wheat)

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.

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. Recipe taken directly from King Arthur Flour.