It’s a rare person who can resist a piece of freshly made coffee cake, especially when it’s spiced with a cinnamon ripple filling and sprinkled with a streusel topping. Paired with a cup of hot coffee — mmm, heaven!
The directions give you the choice of baking in a 9×13 pan or two 9″ round cake pans. I chose the 9×13 pan option because I wanted to cut it in squares instead of slices. The cake took 15-20 minutes longer to bake, but I’m not sure if that’s an issue with the recipe directions or my oven. Just be warned that yours might take a bit longer to bake. Check it at 55-60 minutes, then let it bake longer if it’s still wet or doughy in the middle when doing the toothpick check.
I added about a 1/2 cup sliced almonds to the streusel topping, which turned out to be a nice addition. Chopped pecans would also work if you wanted to add those.
This is a large cake so it’s perfect for feeding a crowd. Enjoy!
-recipe from kingarthurflour.com
Looking for everyone’s favorite comfort-food coffeecake? This is it. Soft and moist, nicely cinnamon-y, this is the quintessential breakfast coffeecake.
Note: For those of you looking for a cake with less filling, one where the golden cake itself is the main attraction, reduce the amount of brown sugar in the filling to 1/3 cup, keeping the remaining ingredients the same.
Our guarantee: This golden cake is tender and moist, with a middle layer of dark cinnamon filling and a crumbly streusel topping.
• 1 cup granulated sugar
• 1 cup King Arthur Unbleached All-Purpose Flour
• 1 tablespoon ground cinnamon
• 6 tablespoons butter, melted
• 1 cup brown sugar, light or dark
• 1 1/2 tablespoons ground cinnamon
• 1 teaspoon unsweetened cocoa powder
• 3/4 cup butter
• 1 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/3 cup brown sugar
• 2 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 3 large eggs
• 3/4 cup sour cream or plain yogurt
• 1 1/4 cups milk (anything from skim to whole)
• 3 3/4 cups King Arthur Unbleached All-Purpose Flour
Tips from King Arthur Flour bakers
• Since butter and sour cream are both key ingredients in this cake, we encourage you to use the best quality you can get. We highly recommend Cabot, a superb Vermont brand available nationally.
• It’s easy to spread half the batter in the pan when you know how much it weighs. If you have a kitchen scale, half the batter weighs about 28 ounces.
• Want to prepare this coffeecake the night before, then bake in the morning? It’s easy; simply cover the unbaked cake with plastic wrap, and refrigerate overnight. Next morning, bake the cake as directed. Start testing for doneness at the end of the suggested baking time; you’ll probably have to add 5 minutes or so to the total time, to account for the batter being chilled.
• Dress it up for guests: Make a glaze with ½ cup confectioners’ or glazing sugar and 1 tablespoon milk; drizzle glaze over the cooled coffeecake.
Tags: breakfast cake, cinnamon cake, cinnamon coffee cake, cinnamon streusel cake, cinnamon streusel coffee cake, cinnamon streusel coffeecake, coffee cake, coffee cake for a crowd, coffeecake, King Arthur Flour, streusel cake, streusel coffee cake
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