Cinnamon Streusel Coffee Cake

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Cinnamon Streusel Coffee Cake by twocarolines.com

The makings of a perfect weekend must include breakfast sweets, a fact well supported by our ever growing plethora of sweet breads, muffins and coffee cakes.  The one I make the most is our Apple Cake, which is awesome, and in the summer I like to use fruit and will often do a blueberry crumb cake which is also a treat.  But this weekend I wanted something substantial and classic, and this cake is the ultimate brunchy crunchy chewy cinnamony streusel and glaze topped champion of all great coffee cakes!  There’s so much that’s right about it – I really felt like I was staying at a fancy New York hotel or something with every bite- it’s simple, but has an elegant balanced delicious taste and the heavy crumb on top is the key to all breakfast cake successes.  -CK 2.0

For the Streusel:
1 3/4 cups all purpose flour
1 cup light brown sugar (packed)
1 1/4 teaspoon ground cinnamon
1/4 teaspoon coarse salt (Martha calls for an entire teaspoon, but I like it better with just a touch of the coarse salt then you get just that tingle of salty sweet, but you could also do 1/2 teaspoon of table salt)
3/4 cup cold butter cut into small pieces
1 1/2 cup coarsely chopped toasted walnuts (to toast – but on a cookie sheet in a 350 oven for about 7-9 minutes until lightly toasted and fragrant)

For the Cake:
1/2 cup butter
2 cups all purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon coarse salt (or 1/2 table salt)
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup sour cream

For the Glaze:
1 1/2 cups confectioners sugar
3 tablespoons whole milk (I used 2 buttermilk and one whole milk)

 

  1. Make the Streusel top and middle layers: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and the salt.  Cut in butter with a pastry blender or rub in with your fingers until small to medium clumps form.  Mix in 1/2 cup nuts.  Refrigerate topping until ready to use.  Make the streusel center:  Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup nuts, reserve for layering into the center of the batter.
  2. Make the Cake: Preheat oven to 350.  Butter a 9-inch tube pan with a removable bottom (you can use a springform pan also.  I used a 9×13 which is trickier to get the layer in the center to work out so I recommend a round pan).  Sift flour baking powder, baking soda, and salt into a medium bowl.
  3. With an electric mixer on medium beat the butter and sugar until pale and fluffy, about 2 minutes.  Add eggs, 1 at a time, beating well after each addition.  Beat in vanilla.  Add flour mixture in 3 batches alternating with 2 batches of the sour cream.  Beat until well combined.
  4. Transfer half of the batter to the prepared pan.  Sprinkle streusel evenly over batter.  Top with remaining batter; spread evenly with an offset spatula.  Sprinkle streusel topping evenly onto batter.
  5. Bake until cake is golden brown and a cake tester comes out clean, about 55 minutes.  Transfer pan to a wire rack to cool completely.  Remove cake from pan; transfer to a parchment lined work surface or serving platter.
  6. Make the Glaze: Mix together the confectioners sugar and milk.  drizzle over cake allowing glaze to drop down the sides.  Let sit a few minutes before serving.
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Cinnamon Coffee Cake by twocarolines.com

Recipe adapted from Cinnamon Streusel Coffee Cake – Martha Stewart Cakes Book

 

Mixed Berry Crumb Cake

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Mixed Berry Crumb Cake by twocarolines

I’ve been making this Mixed Berry Crumb Cake for years and it never disappoints – I just love the hint of lemon and the way the Barefoot Contessa went heavy on the streusel, a thick crumble always speaks to my heart.  I often make it with blueberries, fresh if I have them or frozen, but today I happened to have a small amount of fresh blueberries, raspberries and strawberries which added up to one cup of mixed berry deliciousness.  Of course it has a breakfast cake vibe, but dress it up with some pow sugar and call it a desert cake anytime, it has the tasty talent to be both!

For the streusel:

1/4 cup granulated sugar

1/3 cup light brown sugar packed

1 teaspoon ground cinnamon

1/8 teaspoon nutmeg

1/2 cup butter melted

1 1/3 cup all purpose flour

For the cake:

6 tablespoons butter at room temperature

3/4 cups granulated sugar

2 large eggs at room temperature

1 teaspoon vanilla extract

1/2 teaspoon grated lemon zest

2/3 cup sour cream

1 1/4 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup fresh berries (blueberries, raspberries, blackberries, or strawberries)

confectioners sugar for sprinkling

  1. Preheat oven to 350.  Grease a 9 inch round baking pan – I like to line bottom with parchment so my cake comes out clean with every slice, but you don’t need to.
  2. For the streusel, combine the granulated sugar, brown sugar, cinnamon,, and the nutmeg in a bowl.  Stir in the melted butter and then the flour.  Mix well and set aside.
  3. For the cake, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4-5 minutes, until light.  Reduce the speed to low and add the eggs one at a time, then the vanilla, lemon zest, and sour cream.
  4. In a separate bowl, sift together the flour, baking powder, baking soda and salt.  With the mixer on low speed, add the flour mixture to the batter until just combined.  Fold in the berries and stir with a spatula to be sure the batter in completely mixed.
  5. Spoon the batter into the prepared pan and spread it out with a knife.  With your fingers, crumble the topping evenly over the batter.
  6. Bake for 40-45 minutes, until a cake toothpick comes out clean.  Let cool and serve with confectioners sugar.
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Mixed Berry Crumble Cake by twocarolines

 

 

 

 

 

 

 

 

Recipe adapted from Barefoot Contessa at Home 2006

 

 

Brown Sugar Apple Cake

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brown sugar apple cake

There are so many apple cakes out and about these days, and at least as many coffee cakes, and probably hundreds of cinnamon crumb type of cake situations, but I swear, this one wins on all counts.  I call it Brown Sugar Apple Cake because it has 2.5 cups of that sweet brown goodness.  So I might be failing a little when it comes to the expressed goals at our last twocarolines meeting to include more simple (hello- babka!) and healthy (um….nope) recipes.  I will keep those goals in mind in future postings, but for now, I will show you how to make what is truly one of the most delicious cakes in my repertoire. We usually eat it as a breakfast cake but it certainly has what it takes to star in a dessert cake show as well.  And you’re welcome to omit the apples, if you’re CRAZY! This cake won’t judge, it bakes up perfect either way.

For the cake:

1 stick butter

1 1/2 cups packed light brown sugar

2 large eggs

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup sour cream

1 teaspoon vanilla extract

2 cups peeled, cored and chopped apples (usually 2 large-medium apples)

Crumble Topping:

1/2 cup packed light brown sugar

1/2 cup all purpose flour

1/2 teaspoon cinnamon

4 tablespoons unsalted butter softened

Brown Sugar Glaze:

1/2 cup packed light brown sugar

1/2 teaspoon vanilla extract

2 tablespoons water

 

Make the Cake:

  1. Preheat oven to 350.  Lightly grease a 9×13 glass baking dish with either butter or cooking spray.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.  Add the eggs 1 at a time, beating after the addition of each.
  3. In a seperate bowl mix flour, baking soda, cinnamon and salt.
  4. Add to the wet ingredients, alternating with the sour cream and vanilla.
  5. Fold in the apples. Pour into prepared baking dish spreading out to the edges

Make the Topping:

  1. In a bowl combine the sugar, flour, cinnamon, and butter, and mix until it resembles course crumbs.  Sprinkle topping over cake.
  2. Bake until golden brown and set, 35-40 minutes.  Remove from the oven and let cool 5 minutes or so.

Make the Glaze:

  1. Combine the sugar, vanilla, and water and mix until smooth.  Drizzle the cake with the glaze and let harden slightly.

I think this cake is best after it’s cooled down completely, but if you can’t help yourself go ahead and serve warm.  It keeps as long as it’s sealed for a good 3-4 days.

Recipe adapted from Emeril Lagasse Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze 

 

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