Thursday, July 10, 2008

Coffee Cake

I have a great idea, let's make some coffee cake and invite friends over for a visit. We can gossip about people we know and even gossip about people we don't know. Anyway, this coffee cake is a keeper and if I can make, you can make it!

Coffee Cake -

Preheat the oven to 350 degrees F. Grease and flour a 10-inch bundt or tube pan.

Cream 1-1/2 sticks of room temperature butter and 1-1/2 cups of granulated sugar in a bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time 3 extra large eggs at room temperature, when eggs are thoroughly mixed in, add 1-1/2 teaspoons of pure vanilla extract and 1-1/4 cups of sour cream. And please in the name of all that is good, do not use low fat or fat free sour cream! In a separate bowl, sift together 2-1/2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon of salt. With the mixer on low, add the flour mixture to the batter until just combined. Scrape down the sides of the bowl with a spatula and stir to completely mix the batter.

For the cinnamon swirl, in a separate medium size bowl add 1/4 cup brown sugar (dark or light), 1/2 cup all-purpose flour, 1-1/2 teaspoons ground cinnamon, 1/4 teaspoon salt, and 3 tablespoons COLD butter in a bowl. Pinch the mixture together with your fingers until it forms small crumbles. You can mix in 3/4 cups of pecans or walnuts at this point, if desired.

Spoon half the batter into prepared cake pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 55 to 60 minutes, until a toothpick comes out clean.

Let the cake cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate.

Whisk together 2 tablespoons melted butter, 1/2 cup confectioners' sugar 1 teaspoon pure vanilla extract, 1/4 teaspoon ground cinnamon and 3 to 6 tablespoons water. You want the glaze to be thick but also just a little runny. Drizzle as much as you like over the cake with a fork or spoon.

Serve on a plate and feel unguilty because there's no chocolate in this cake!


April said...

This sounds wonderful!! YUM! I love cinnamon things, and the glaze on this sounds fantastic!

Lanny said...


Linus and I cook together on Thursdays. Army works late on Thursdays because it's his partner's day off, and Linus tends to really miss him, so she gets to choose the whole meal and cook it with me to keep her mind of missing her daddy. You've given me lots of ideas to suggest for our Thursday meals. :)

Kevin said...

That coffeecake looks good!

Lori said...

Mmmm...I can smell the cinnamon baking!

Prudy said...

Wouldn't I love that for breakfast tomorrow? I've got an award for you on my blog tomorrow.

Ingrid said...

Looks terrific and I promise to NOT use low fat or fat free sour cream or yogurt. Full fat all the way, baby!