Posts Tagged ‘streusel’

There are those weekends where I want to feel a real comfort, a comfort of memories and smells.  Those are the weekends where I break from bagels and cream cheese for breakfast and make some lovin’ from the oven.

I really love making coffee cakes because they’re relatively easy and don’t require any elaborate presentation.  They’re hearty and rustic and wonderfully satisfying.  The recipe below isn’t one of my FAVORITES but I’m certainly glad that I tried it.  I hope you do, too!

Coffee Coffee Cake

1/3 cup dark brown sugar, packed
1 1/2 teaspoons cinnamon
1/2 tablespoon fine instant espresso powder
1/2 tablespoon cocoa powder
1/2 cup chopped walnuts

1 1/3 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 tablespoon fine instant espresso powder
1 stick (1/2 cup) unsalted butter, softened
1/2 tablespoon vanilla extract
3/4 cup granulated sugar
1 egg
1 egg yolk
1 cup non-fat plain Greek yogurt

Preheat oven to 350 degrees F. Lightly grease a 9” springform pan.

For the streusel, combine all the ingredients and set aside.

For the cake, sift flour, baking powder, baking soda, salt, and espresso powder.

Cream butter and sugar until light and fluffy, about 3 – 4 minutes. Add vanilla and mix. Scrape down the bowl. Add eggs and yolk one at a time and continue to beat until mixture is light and creamy. Lower the speed and add flour mixture in three additions, alternating with yogurt in two additions, beginning and ending with the flour mixture.

Spread half the cake batter evenly in the prepared springform pan. Sprinkle with about 2/3 of streusel mixture, leaving a clean 1/2” border of cake batter around the edges. Top with remaining batter, smoothing it out to the edges. Finish with the remaining streusel, pressing gently into the surface.

Bake until a toothpick inserted in the center comes out clean, about 34 – 38 minutes. Cool on a wire rack.

Recipe adapted from pastry studio.


Read Full Post »