My daughter and I wanted to find a great and versatile coffee cake recipe that rivals our favorite at Firesign restaurant in Lake Tahoe. Firesign is our favorite breakfast place for the last 20+ years. What does that say about this restaurant!! All their dishes are fantastic! So we chose this recipe at a starting point. You will see our changes in parenthesis. Feel free to make changes to suit your tastes.
Simple Cinnamon Streusel Coffee Cake (Cooks Country)
This cake can be baked in either a glass or metal baking pan.
Serves 8
1. For the topping: Mix the(flour and oats) brown sugar, granulated sugar, cinnamon, and melted butter together in a medium bowl until the mixture resembles wet sand. Stir in the nuts.
2. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Generously coat a 9 by 13-inch baking pan with vegetable oil spray.
3. For the cake: Mix the flour,(flours and other addtions), baking powder, baking soda, cinnamon, and salt together in a large bowl. Whisk the buttermilk, brown sugar, granulated sugar, eggs, and melted butter together in a separate bowl until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula and stir until the batter looks smooth and well combined.
4. Scrape the batter into the prepared pan and smooth the top. Sprinkle the topping evenly over the batter. Bake until the top is golden and a toothpick inserted into the center comes out with just a few crumbs attached, 40 to 45 minutes. Let the cake cool on a wire rack for 15 minutes before serving.
Simple Cinnamon Streusel Coffee Cake (Cooks Country)
This cake can be baked in either a glass or metal baking pan.
Serves 8
Topping | ||||
| 1/3 | cup packed light brown sugar | |||
| 1/3 | cup granulated sugar | |||
| 1 | tablespoon ground cinnamon (1/2cp flour and 1/2cp oats) | |||
| 1 | tablespoon unsalted butter , melted and cooled (3Tbsp butter) | |||
| 1 | cup pecans , almonds, or walnuts, chopped | |||
Cake | ||||
| 3 | cups all-purpose flour (substitute 1cp WW flour, options to add: 1/4 cp each of oats, multigrain cereal, all bran | |||
| 1 | tablespoon baking powder | |||
| 1 | teaspoon baking soda | |||
| 1 | teaspoon ground cinnamon | |||
| 1/4 | teaspoon table salt | |||
| 1 3/4 | cups buttermilk or plain yogurt | |||
| 1 | cup packed light brown sugar (1/2-3/4 cup) | |||
| 1 | cup granulated sugar (1/2-3/4 cup) | |||
| 3 | large eggs | |||
| 7 | tablespoons unsalted butter , melted and cooled (Additions:chopped fresh fruit, dried fruits, chopped nuts.) | |||
1. For the topping: Mix the(flour and oats) brown sugar, granulated sugar, cinnamon, and melted butter together in a medium bowl until the mixture resembles wet sand. Stir in the nuts.
2. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Generously coat a 9 by 13-inch baking pan with vegetable oil spray.
3. For the cake: Mix the flour,(flours and other addtions), baking powder, baking soda, cinnamon, and salt together in a large bowl. Whisk the buttermilk, brown sugar, granulated sugar, eggs, and melted butter together in a separate bowl until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula and stir until the batter looks smooth and well combined.
4. Scrape the batter into the prepared pan and smooth the top. Sprinkle the topping evenly over the batter. Bake until the top is golden and a toothpick inserted into the center comes out with just a few crumbs attached, 40 to 45 minutes. Let the cake cool on a wire rack for 15 minutes before serving.
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