Guaranteed Cinnamon-Streusel Coffeecake - Recipe

Coffeecake is one of my food weaknesses.
I enjoy love trying new recipes for this wonderful mouthwatering breakfast treat.
I stumbled across this recipe on the King Arthur flour website late last year.
(If you have not checked out their recipes, you are in for one serious treat!)
I printed the recipe out, tucked it away in my want to try recipe folder.
Last weekend, I wanted something good and ready to try a new recipe; I knew exactly which one I was going to try.
The recipe is very easy to follow and the results are well, perfect.
Great flavor, moist and left you wanting more. :)

* Exported from MasterCook *

Guaranteed Cinnamon Streusel Coffeecake

Recipe By: King Arthur Flour
Serving Size : 24 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Splenda Brown Sugar Blend
1 1/2 tablespoons ground cinnamon
1 teaspoon unsweetened cocoa powder

1 1/4 cups granulated sugar
1/4 teaspoon salt -- only if using unsalted butter
1 1/2 cups King Arthur all-purpose flour
1/4 cup butter -- melted
2 tablespoons water

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 -- or plain yogurt
1 1/2 cups skim milk -- any is fine
3 3/4 cups King Arthur all-purpose flour

  • Preheat the oven to 350 degrees. Lightly grease a 9 x 13 inch pan or two 9 inch round cake pans.

Filling: Mix together the Splenda brown sugar, cinnamon and cocoa powder. Set aside.

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 or yogurt and milk till well combined. You don't need to whisk out all the lumps.
  • Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
  • Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the ay to the edges. If you're using two 9 inch pans, spread 1 1/3 cups batter in each pan.
  • Sprinkle the filling evenly atop the batter.
  • 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 throughly; just swirl the filling through the batter.
  • 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 - 60 minutes for the 9x13" pan, 50-55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.
  • Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.

"24 "
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Per Serving: 296 Calories; 10g Fat (30.5% calories from fat); 4g Protein; 47g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 262mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.

Serving Ideas: Fresh fruit

  • Ingredients are broken down into Filling, Streusel Topping and Cake in that order.
  • An EXCELLENT coffee cake, srsly one of the best I have ever made.

Brooke said...

Oh Sandy!

This looks so yummy! Thanks for sharing!


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