Cinnamon-Streusel Coffeecake

2021! Woo woo! Happy New Year y’all!

I’ve written about this coffeecake before, having made it on multiple New Years’ mornings. But, it’s worth blogging about it again. It’s just that good.

Now I’m not gonna lie to you, it takes a while to make. But if you have the time in the morning, you won’t regret it. You can also prep it the night before (see the baker’s note below).

This morning I danced around the kitchen listening to one of my favorite Pandora stations, Madeleine Peyroux, and pretty much just enjoyed a quiet morning of baking. I sipped on a mimosa while mixing, blending, beating… and thoroughly loved playing in the kitchen to kick off this new year. Paul was asleep on the couch (but in his defense, he just had foot surgery).

Just so you know, this is a large coffeecake. When I heaved it into the oven it probably weighed between 8-10 pounds. If you have a lot of people to feed, this recipe is for you. Because it’s just Paul and me, I share this with lots of friends. It keeps really well.

Go forth and bake and have a very happy 2021!

Cinnamon-Streusel Coffeecake (recipe care of kingarthurbaking.com)

INGREDIENTS:

Streusel topping: 1 cup (199g) granulated sugar, 1/4 teaspoon salt (if you use unsalted butter), 1 cup (121g) all-purpose flour, 1 tablespoon cinnamon, 6 tablespoons (85g) butter (melted)

Filling: 1 cup (213g) brown sugar (packed), 1 1/2 tablespoons cinnamon, 1 teaspoon unsweetened cocoa (Dutch-process or natural)

Cake: 12 tablespoons (170g) butter (at room temperature), 1 teaspoon salt (1 1/4 teaspoons if you use unsalted butter), 1 1/2 cups (298g) granulated sugar, 1/3 cup (71g) brown sugar (packed), 2 1/2 teaspoons baking powder, 2 teaspoons vanilla extract, 3 large eggs (at room temperature), 3/4 cup (170g) sour cream or plain yogurt (at room temperature), 1 1/4 cups (283g) milk (at room temperature), 3 3/4 cups (454g) all-purpose flour

DIRECTIONS: Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan, or two 9″ round cake pans. Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring until well combined. Set the topping 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. Set it aside. To make the cake, 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 or yogurt and milk till well combined. You don’t need to whisk out all the lumps. Add the flour to the butter mixture alternately with the milk/sour cream 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’re using two 9″ round pans, spread 1 1/3 cups batter in each pan. Sprinkle the filling evenly on the batter. Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter. Sprinkle the topping over the batter in the pan. Bake the cake until it’s a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9″ x 13″ pan, 50 to 55 minutes for the 9″ round pans. When pressed gently in the middle, the cake should spring back. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.

Tips from Their Bakers:

  • 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.
  • 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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s