Thursday, January 5, 2012

Buttery Streusel Crumb Coffee Cake

If you like a traditional crumb cake, with a super thick crumb topping baked with a moist, thick yellow cake base then this is for you. This crumb cake is perfect for  breakfast, brunch or even as an after-dinner dessert.

I must say its better than Starbuck's Coffee Cake.  Mmm, finger licking good.

1 2/3 cups unbleached all-purpose flour
1 cup dark brown sugar, packed
1/4 cup sugar
2 teaspoons ground cinnamon
1 1/2 stick unsalted butter (can be cold)cut into tablespoon-size pieces

Makes 2, 9-inch cake layers, a 9 x 13-inch pan or 32 - 36 cupcakes
Yield: approximately 8 cups batter

4 cups unbleached all purpose flour
1 Tbsp baking powder
1 Tsp salt
1 1/2 cups whole milk
1 Tbsp vanilla extract
1/2 Tsp almond extract
4 sticks unsalted butter
2 cups sugar
3 large eggs

1. In a medium-size bowl, combine the flour, brown sugar, sugar and cinnamon.

2. Cut-in the cold butter until the mixture resembles bread crumbs. You can also squeeze the butter and flour mixture in between your fingers to "cut-in".

3. Cover and refrigerate until ready to use.

Butter Coffee Cake:
1. Position the oven shelf in the middle of the oven. Preheat the oven to 350 degrees F.
Grease one 9 x 13-inch pan

2. In a medium bowl, whisk together the flour, baking powder, and salt set aside.  In a separate bowl combine the milk and set aside.

3. Beat the butter in the bowl of a stand mixer, fitted with a paddle attachment, on low until softened.

4. Add the sugar in a steady stream at the side of the bowl.
Increase speed to medium and beat for 1 minute until the butter is lighter in color and aerated.

5. Stop the mixer and scrape the side and bottom of the bowl with a large rubber spatula.

6. With the mixer on low, add the eggs one at a time and beat for 20 seconds after each addition. After the eggs have been added, increase the mixer speed to medium and beat the mixture for 2 minutes.

7. With the mixer on low, add the flour mixture in 3 equal portions, alternating with the milk in 2 equal portions, beginning and ending with the flour.  Add the flour and liquid ingredients in increments quickly; do not wait in between additions too long as you don't want to overmix the batter. After completing the last addition of flour, stop the mixer, and scrape the side and bottom of the bowl with a large rubber spatula.
Then, let the mixer run for 30 seconds on LOW.

8. Remove the mixing bowl from the mixer. With a large rubber spatula, give the batter ONE or TWO quick folds to incorporate any stray flour or milk left at the sides and bottom of the bowl. Then, STOP!

9. Scrape the batter in the prepared baking pan. Spread the topping mixture evenly all over.

10. Bake recipe for 60 to 65 minutes. The cake will be dark golden brown at the edges.
Insert a toothpick in the center of the cake and remove it, and it should have a few moist crumbs attached, but not batter.

11. Cool the cake in its BAKING PAN set on a wire cake rack.

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