Coffee Cake
This is my
go-to recipe whenever we are invited to brunch. Why? Well it's
simple to make, inexpensive, and always a crowd-pleaser. To
illustrate this point, my son told me in the car on the way to our
friends' house that the cake smelled so amazing that he couldn't wait to
get there so that he could have a piece. Though I am not a coffee
drinker myself, I am happy to report that this cake tastes equally as
good with tea, mimosas, etc.
Topping
Ingredients:
¾ cup
flour
½ cup
brown sugar
½ teaspoon
cinnamon
1/8
teaspoon salt
4 ½
tablespoons butter, melted
Cake
Ingredients:
½ cup sour
cream, room temperature
1 teaspoon
vanilla
½ cup
butter, softened
¾ cup
sugar
1 egg yolk
1 whole egg
¼ plus 1/8
teaspoon salt
1 1/3 cup
flour*
1 teaspoon
baking powder
1/8
teaspoon baking soda
*The
original recipe calls for cake flour but since I'm usually in a rush,
I just use all-purpose flour. If you don't have cake flour on hand,
you can make your own at home. Just measure out 1 ½ cups flour
minus 3 tablespoons, then add 3 tablespoons of cornstarch. Blend
together and then measure out your 1 1/3 cup for this recipe, with a
little left over for another time. This cake tastes great no matter
what but the purpose of using cake flour is to obtain a finer
texture.
In a small
bowl, combine all of the streusel ingredients and set aside. Butter
an 8” by 8” square pan or an 8” round pie pan and set aside.
Preheat the oven to 350 degrees.
In a small
bowl, whisk together the sour cream and vanilla; set aside. In a
large bowl, cream together the butter, sugar, and egg yolk. Stir in
the whole egg and salt, mixing until the batter is smooth and the
sugar begins to dissolve. Add the sour cream mixture and stir just
until blended. Sift the remaining dry ingredients directly onto the
batter and then stir until smooth. (Do not overmix.) Spread the
batter into the prepared pan and evenly sprinkle the streusel on top.
Bake for 30 to 35 minutes until the edges have browned and a
toothpick inserted in the center of the cake comes out clean. Let
cool for 10 minutes and then serve. This cake tastes best warm and
eaten on the day it was made.
Comments
Post a Comment