King Arthur is a flour company that makes an assortment of different flours. I’ve never ordered from them but I get their catalogue every now and then, which has great looking recipes in it, including the Cherry Almond Cake I made just recently.
This Cinnamon-Streusel Coffeecake also came from King Arthur. Their website is full of all different recipes, from cakes and cookies to soups and pizzas.
This coffeecake turned out really good but the next time I make it, there would be some definite changes. It was extremely sweet, due to the filling and streusal topping. I would make half the amount of the topping next time. The topping took over the cake and crumbled off when trying to eat it. I would also take it out of the oven sooner. I think I over-baked it just slightly, but that’s my own problem. If you want to see step by step pictures on how to make and assemble and read a blog post about this coffeecake, click here.
1 1/4 cup sugar
1/4 tsp salt
1 1/2 cups all-purpose flour
1 Tbsp ground cinnamon
6 Tbsp butter, melted
Whisk together the above dry ingredients and add the melted butter, stirring till well combined. Set aside.
1 cup brown sugar
1 1/2 Tbsp ground cinnamon
1 tsp unsweetened cocoa pwd (opt)
Mixing together above three ingredients. The cocoa powder is for color only, not flavor.
3/4 cup butter
1 tsp salt
1 1/2 cup sugar
1/3 cup brown sugar
2 1/2 tsp baking powder
2 tsp vanilla extract
3 large eggs
3/4 cup sour cream or plain yogurt
1 1/4 cups milk
3 3/4 cups all-purpose flour
Preheat oven to 350 degrees and lightly grease a 9×13 pan.
In a large bowl, beat together the butter, salt, sugars, baking powder and vanilla 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/yogurt and milk until combined (lumps are ok).
Add the flour to the butter mixture alternately with the milk mixture, beating gently until just combined.
Pour/spread half the batter into the prepared pa, spreading to the edges.
Sprinkle the filling evently atop the batter, shaking pan side to side if needed.
Spread the remaining batter over the filling and gently swirl the filling into the batter using a knife.
Sprinkle the topping streusal topping over the batter.
Bake the cake until golden brown around edges and a toothpick inserted into the center comes out clean, about 40-60 minutes depending on your oven.
Recipe and picture from King Arthur