Thursday, February 14, 2013
Cinnamon Streusel Coffee Cake
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup All-Purpose Flour
1 tablespoon ground cinnamon
6 tablespoons butter, melted
3/4 cup butter
1 teaspoon salt
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
1 1/4 cups milk
3 3/4 cups All-Purpose Flour
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
Make the streusel by mixing together the sugars, flour, and cinnamon. Add the melted butter, stirring until well combined. Set the topping aside.
To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth. Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the sour cream milk till well combined.
Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
Spread half the batter into the pan. Sprinkle half the streusel mixture over the batter. Spread the remaining batter over the streusel. Use a toothpick to swirl the filling into the batter, like you were making a marble cake. Sprinkle the remaining streusel over the batter.
Bake the cake until it's golden brown around the edges, and a toothpick inserted into the center comes out clean, about 45 to 50 minutes. (Oven temps and times may vary... adjust time according to your oven.)
Remove the cake from the oven and allow it to cool for about 15 to 20 minutes before cutting and serving.
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