Coffee cake has always held a special place in my heart. Its combo of an ooey gooey cinnamon and sugar streusel melded into a spongy sweet cake reaches close to perfection. A lot of my friends think it is funny I love coffee cake so much because I don’t drink coffee, and yet the natural pairing is with a cup of coffee (hence the age old name). But I will ask for this to be breakfast on my birthday, mothers day, and well, if I am being honest…I make it any time I feel like eating it? Who wants to save all the good food just for special occasions?
Now, when you enter the world of coffee cake you will find two major camps. The first is that coffee is at its heart a cake and the topping should be left on the top. The second is that coffee cake is a streusel held together by cake and packing more streusel in is always better. I fall in the later group, the streusel is the reason you eat the coffee cake. So its not truly a coffee cake to me unless you have a ribbon of streusel running through the center of the cake. Trust me…this is what takes this from a nice slice of cake to something you find every excuse to make. I have a pan in the oven right now because I knew that as I wrote this post I would need a slice by the end… 33 mins to go on the timer, sigh.
There are a couple tips to help your coffee cake turn out. The first is a pastry blender, you need one. You can do it with a fork but a pastry blender makes it go faster. Whenever a recipe say ‘cut in the butter’ I always use my pastry blender. just rock it back and forth in the bottom of your mixing bowl and before long your butter is cut in beautifully.
The second tip is for the cake batter. It is ok for it to be lumpy. Often we beat these batters to death and it whips the air right out of them leaving them dense. Mix it enough so it is incorporated but don’t be afraid of seeing a few lumps through out.
The last tip is for putting the middle streusel layer. Put slightly less then half the batter in the bottom of a greased cake pan, sprinkle the streusel mixture around and then take the remaining batter and try and drop it in 6 dots in the pan making it look like the 6 side of dice. Then go back with a spatula and merge the dots together to form the top of the cake, being careful not to peel the streusel up as you go.
**UPDATE** For anyone that tried this recipe before May 6, 2016 there was a typo in the recipe and the flour measurement was wrong. It needs to be 1/2 cup not 1/4 cup. I am so sorry about the mistake!!
- 4 cups flour
- 2 cups sugar
- 6 tsp baking powder
- 2 tsp salt
- ⅔ cup butter, softened
- 2 eggs
- 2 cups milk
- 8 tbsp butter, softened
- 1 cup brown sugar
- ½ cup flour
- 4 tsp cinnamon
- For cake:
- Sift together all dry ingredients.
- Cut in butter (will be crumbly)
- Add milk and eggs.
- Mix all topping ingredients until crumbly.
- Pour ½ of batter into greased 9x13 pan. Sprinkle ½ of topping on batter. Repeat process one more time.
- Bake 350' 45-60 min.