Over the past few months, I have been on the search for the perfect coffee cake. After trying 5 different recipes (which is my definition of ultimate dedication), this our favorite (hands down!)!!! It has a great, moist "cakey" texture under a thick crunchy topping. It is a great combination of a variety of flavors! It is from "The Joy of Cooking" cookbook. (And it is good on a Sunday morning....)
Deluxe Sunday Morning Coffee Cake
1. Generously grease the bottom and sides of a (10-inch) springform pan. (I learned a little trick from a cheesecake recipe.... wrap the springform pan in foil to prevent any leaking!)
2. Sprinkle the bottom of the pan with dry bread crumbs. Turn to coat, then dump out the excess crumbs.
3. In a large bowl, mix:
- 2 cups flour
- 1 cup + 2 tablespoons sugar
- 1 teaspoon salt
4. After these are well blended, add
- 10 tablespoons (5/8 cup) butter.
Cut in until the mixture resembles course crumbs.
5. Set aside 1 cup of this crumb mixture.
6. Add to the large bowl:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
7. Mix well, then add:
- 1 large egg
- 1 teaspoon vanilla
- 3/4 cup buttermilk (I never have buttermilk on hand; I make my own by adding lemon juice to milk and letting it sit for a few minutes to sour.)
8. Whisk vigorously till the batter is smooth and fluffy. Scrape into the pan and smooth.
9. For the Streusel topping, add to the 1 cup of reserved crumbs:
- 3/4 cup finely chopped nuts (our favorite was hazelnut)
- 1/2 cup packed brown sugar (the recipe calls for dark)
- 1 teaspoon ground cinnamon
10. Sprinkle the crumbs over the batter. Bake at 350F for 50-60 minutes, until a toothpick comes out clean.
The recipe says to let it cool for 2 hours before eating (to "set")... but we always dig into it right away. It's a bit crumbly when it's fresh out of the oven, but it tastes great! :)
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