Cinnamon-streusel coffeecake

Cold day, warm coffee, and the smell of cinnamon wafting through the house. That is what I think of when I think of this cake… and Oscar of course <3.

Ingredients

  • Streusel Topping

    • 1 cup granulated sugar

    • 1/4 teaspoon salt

    • 1 cup flour (King Arthur Unbleached All-Purpose Flour)

    • 1 tablespoon cinnamon

    • 6 tablespoons butter (melted)

  • Filling

    • I cup bronw sugar

    • 1 1/2 tablespoons cinnamon

    • 1 teaspoon unsweetened cocoa powder

  • Cake

    • 12 tablespoons butter (at room tempurature)

    • 1 teaspoon salt (1 1/4 if you use unsalted butter)

    • 1 1/2 cups granualte sugar

    • 1/3 cup brown sugar packed

    • 1 1/2 teaspoons baking powder

    • 2 teaspoons vanilla extract

    • 3 large eggs (at room temperature)

    • 3/4 cup sour cream or plain yogurt (at room tempurature)

    • 1 1/4 cups milk (any type of cow’s milk but at room tempurature)

    • 3 3/4 cups flour (King Arthur Unbleached All-Purpose Flour)

 

Assembly

Preheat oven to 350. Lightly grease and line bottom with parchment paper for either one 9”x13” pan or two 9” rounds

Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring until well combined. Set aside.

Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. [Note that the cocoa powder is used strictly for color, not flavor, leave it out if you like or if you cannot find it in the store.] Set aside.

Make the cake by beating the butter, salt, sugars, baking powder, and vanilla in a large bowl until well combined and smooth.
Add the eggs one at a time beating well after each addition.

In a separate bowl, whisk together the sour cream or yogurt and milk until well combined. You do not need to whisk out the lumps.

Add the flour to the butter mixure alternately with the milk/sourcream mixture, beating gently to combine.

Pour / spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you are using two 9” rounds spread 1 1/3 cup batter into each pan.

Sprinkle the filling evenly on the batter.

Spread remaining batter atop the filling. Use a table knife to gently swirl the filing into the batter as though you were making a marble cake. Don’t combine filing and batter thoroughly; just swirl the filling through the batter.

Sprinkle topping over the batter in the pan.

Bake the cake until it’s dark golden brown around the edges; medium golden brown with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean; about 55 - 60 minutes for the 9”x13” or 50 - 55 minutes for the two 9” rounds. When pressed the cake should spring back!

Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving.

To Serve

Do not attempt to remove this from the pan, it will come apart! Serve right out of the pan so pick a pretty one when you are chosing your baking pan! My favorite it a blue ceramind 9 x 13 baking dish.