THE Coffee Cake with a lot of Streusel

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First off let’s get this out of the way, coffee cake does not have actual coffee in it, it is meant to be enjoyed WITH coffee. We wish we could say we came up with this recipe but we didn’t it is The Food Charlatan’s recipe for Coffee Cake. Why are we sharing this with you? Because we have yet to have a homemade coffee cake that even comes close to this one. Each bit is moist cake literally overflowing with cinnamon sugar streusel chunks, we swear there is more streusel than cake in this recipe. So just imagine the ultimate coffee cake experience you are about to take part in.

INGREDIENTS TO MAKE THE COFFEE CAKE WITH A LOT OF STREUSEL

ingredients

STEPS TO MAKNG THE COFFEE CAKE WITH LOTS OF STREUSEL

So as we were saying, 3 components in this cake: Cake batter, Streusel and vanilla Frosting drizzle. We start by making the streusel, then we proceed to the cake batter. We layer the batter and the streusel and bake it for 25 minutes. Take it out of the oven to add SOME MORE STREUSEL before it finishes baking in the oven. Lastly, we drizzle it with the most delicious vanilla frosting ever, dust with powdered sugar and you have the best homemade coffee cake we have ever had.

Preheat your oven to 175°C (350°F). Grease a 23 x 28cm (9×13 inch) or layer it with parchment paper f you would like to remove the cake from the baking pan later.

MAKING STREUSEL

Streusel is one of our favorite things to top any baked good with. It is warm and sweet and has an irresistible crunch, the perfect combo if you ask us.

Add all of your dry ingredients into a large bowl; flour, granulated sugar, brown sugar, cinnamon, and salt. Give it a whisk to combine.

Melt the butter in a small saucepan or the microwave and pour it over your dry ingredients, then using a spoon mix to combine. It should look like wet sand with some clumps. Set aside while we make the cake.

PREPARING THE CAKE BATTER

In the bowl of your stand mixer fitted with the paddle attachment add in all of your dry ingredients; flour, sugar, baking powder, baking soda, and salt. Give it a mix on low just to combine the ingredients evenly.

Chop your butter into chunks (the butter should still be cold but lightly softened not rock hard, we do not want it to be creamy).

Add the chopped butter and ½ cup of sour cream in with your dry ingredients. Mix on medium speed until the butter and sour cream moisten the flour and come together into a ball. Do not over-mix.

In a medium-sized bowl whisk together eggs, 1 cup of sour cream, and vanilla until nicely blended. Add the egg mixture into the flour mixture in 3 additions, beating for about 20 seconds after each one. Once all the egg mixture is added, beat for another minute until the batter is light and fluffy.

Spread 2 cups of batter into the bottom of your prepared cake pan. Sprinkle 1 cup of streusel evenly over the top (break the larger pieces of streusel apart as you sprinkle them onto your cake batter).

THE Coffee Cake with a lot of Streusel

Add another 2 cups of batter on top and spread it around using a spatula. Make it as even as you can, it does not need to be perfect.

Add another 1 cup of streusel on top then add the rest of the batter and spread evenly.

THE Coffee Cake with a lot of Streusel

Not done yet, sprinkle another 2 cups of streusel on top of the cake. You wil have about 1 cup of streusel left, reserve it (we will use it later)

First, we are going to bake the cake for 25 minutes in our preheated oven. After 25 minutes quickly remove the cake and close the oven door. Sprinkle the reserved streusel over the cake focusing on the areas where the cake has come up through the streusel. Quickly place back in the oven and bake for another 20-25 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.

Let the cake cool on a wire rack for 20 minutes while you make the icing.

FINISH IT UP WITH THE VANILLA ICING

In a medium-sized bowl beat the butter with a whisk until smooth (make sure the butter is room temperature). Add in vanilla, salt, milk, and powdered sugar. Whisk until very smooth.

Drizzle the icing over the cake and dust with powdered sugar. Keep the cake covered so it doesnt dry out. Enjoy!

If you make THE coffee cake with lots of streusel please leave a comment, rate it, and don’t forget to tag a photo #thetablediaries on Instagram. We love seeing all the recipes you and your family enjoy.

THE Coffee Cake with a lot of Streusel
THE Coffee Cake with a lot of Streusel
THE Coffee Cake with a lot of Streusel
THE Coffee Cake with a lot of Streusel

THE Coffee Cake with lots of Streusel

Prep Time 30 mins
Cook Time 45 mins

Ingredients

FOR THE STREUSEL

  • 360 grams all-purpose flour 3 cups spooned and leveled
  • 200 grams packed brown sugar 1 cup
  • 100 grams granulated sugar ½ cup
  • 1 tsp salt
  • 2 tbsp cinnamon
  • 226.8 grams butter (melted) 1 cup

FOR THE CAKE

  • 270 grams all-purpose flour 2¼ cups spooned and leveled
  • 250 grams granulated sugar 1¼ cup
  • 1 tbsp baking powder
  • ¾ tso baking soda
  • ¾ tsp salt
  • 170 grams butter
  • 4 eggs
  • 1 tbsp vanilla extract
  • 368 grams sour cream (separated into 245 grams and 123 grams) 1½ cup separated into 1 cup and ½cup

FOR THE VANILLA ICING

  • 28 grams butter (softened room temp) ¼ cup
  • 1 tsp vanilla
  • ½ tsp salt
  • ¼ cup milk
  • 250 grams powdered sugar 2 cups

Instructions

  • Preheat your oven to 175°C (350°F). Grease a 23x28cm (9×13 inch) cake pan or use parchment paper if you would like to remove the cake from the cake pan later.

FOR THE STREUSEL

  • Add all of your dry ingredients into a large bowl; flour, granulated sugar, brown sugar, cinnamon, and salt. Give it a whisk to combine.
  • Melt the butter in a small saucepan or the microwave.
  • Pour the butter over your dry ingredients, then using a spoon mix to combine. It should look like wet sand with some clumps. Set aside while we make the cake.

FOR THE CAKE.

  • In the bowl of your stand mixer fitted with the paddle attachment add in all of your dry ingredients; flour, sugar, baking powder, baking soda, and salt. Give it a mix on low just to combine the ingredients evenly.
  • Chop your butter into chunks (the butter should still be cold but lightly softened, not rock hard, we do not want it to be creamy).
  • Add the chopped butter and ½ cup of sour cream in with your dry ingredients. Mix on medium speed until the butter and sour cream moisten the flour and come together into a ball. Do not over-mix.
  • In a medium-sized bowl whisk together eggs, 1 cup of sour cream, and vanilla until nicely blended.
  • Add the egg mixture into the flour mixture in 3 additions, beating for about 20 seconds after each addition. Once all the egg mixture is added, beat for another minute until the batter is light and fluffy.
  • Spread 2 cups of batter into the bottom of your prepared cake pan. Sprinkle 1 cup of streusel evenly over the top (break the larger pieces of streusel apart as you sprinkle them onto your batter).
  • Add another 2 cups of batter on top and spread it around using a spatula. Make it as even as you can, it does not need to be perfect.
  • Add another 1 cup of streusel on top.
  • Add the rest of the batter and spread evenly.
  • Sprinkle another 2 cups of streusel on top of the cake. You wil have about 1 cup of streusel left, reserve it (we will use it later).
  • First, we are going to bake the cake for 25 minutes in our preheated oven. After 25 minutes quickly remove the cake and close the oven door. Sprinkle the reserved streusel over the cake focusing on the areas where the cake has come up through the streusel. Quickly place back in the oven and bake for another 20-25 minutes or until a a wooden toothpick inserted into the center of the cake comes out clean.
  • Let the cake cool on a wire rack for 20 minutes while you make the icing.

FOR THE VANILLA ICING

  • In a medium-sized bowl beat the butter with a whisk until smooth (make sure the butter is room temperature).
  • Add in vanilla, salt, milk, and powdered sugar. Whisk until very smooth.
  • Drizzle the icing over the cake and dust with powdered sugar. Keep the cake covered so it doesnt dry out. Enjoy!
Course: Breakfast, Dessert, Snack

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