Coffee Cake

Name: Coffee Cake
Cook time: 32 min
Total time: 32 min
Ingredients: 0.5 C Unsalted Butter, at room temp.; 1.25 C Granulated Sugar; 2 Lg. Eggs, at room temp.; 1.5 C All Purpose Flour; 1.5 t Baking Powder; 0.5 t Baking Soda; 0.5 t Salt; 1.25 C Sour Cream; 1 t Vanilla Extract; 0.5 C Brown Sugar, lightly packed; 0.5 C Granulated Sugar; 1 C Unsalted Butter, cut into small pcs. (Cold); 2 C Flour; 3 t Cinnamon; 0.25 t Salt; 1 C Pecans, chopped

brunchdessertvegetariancakecoffee cakestreusel

Cook

32 min

Ingredients

0.5 C Unsalted Butter, at room temp.
1.25 C Granulated Sugar
2 Lg. Eggs, at room temp.
1.5 C All Purpose Flour
1.5 t Baking Powder
0.5 t Baking Soda
0.5 t Salt
1.25 C Sour Cream
1 t Vanilla Extract
0.5 C Brown Sugar, lightly packed
0.5 C Granulated Sugar
1 C Unsalted Butter, cut into small pcs. (Cold) ((Cold))
2 C Flour
3 t Cinnamon
0.25 t Salt
1 C Pecans, chopped ((optional))

Steps

Preheat oven to 350°.

Generously butter a 9X13 inch baking pan.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs, one at a time beating well after each addition.

In a separate bowl, sift flour with baking powder, baking soda salt.

With the mixer on low speed, add the vanilla to the sugar mixture, then add flour mixture alternately with the sour cream until just combined.

Do NOT overmix.

Pour batter into prepared baking pan.

Make the topping and sprinkle evenly over the cake and bake for 30-35 minutes.

Cool and serve.

For streusel topping: Combine together sugars, flour and spices.

Add cold butter pieces and mix in with pastry cutter or fingers until mixture resembles coarse meal.

Sprinkle on top of whatever filling you are making.

Chef's notes: Streusel topping can be made in advance. Store in an air tight container for up to 3 days prior to use. Can use Light or dark brown sugar for the streusel topping.

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