Good For the Holidays: Coffee Cake

Saturday, December 17, 2011

This coffee cake recipe is perfect for the holidays, whether that be to have with eggnog lattes after an indulgent holiday dinner with friends, to wrap up in cellophane and give as a gift, or just to have around the house to snack on in the afternoon. The recipe for the is coffee cakes come from who else Martha Stewart (Martha Stewart Living March 2011). This is coffee cake is everything you would want from a classic coffee cake - a tender crumb, a hint of sweet cinnamon and lots of crisp crumb topping.

Streusel Coffee Cake
Makes 9

This coffee cake recipe comes from Martha Stewart and is your classic crumb coffee cake. It is moist, sweet but not too sweet and perfect to serve alongside a cup of freshly brewed coffee.

For the streusel topping:

1 3/4 cup flour
1 cup packed light brown sugar
1 1/4 teaspoon ground cinnamon
pinch of salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
1 1/2 cups coarsely chopped toasted pecans

For the cake:
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
1 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup sour cream

For the glaze:
1 cup powdered sugar
2 tablespoons whole milk

To make the streusel topping, mix together the flour, 3/4 cup brown sugar, 1 teaspoon of cinnamon and a pinch of salt. Use your fingertips to rub the cold butter into they dry mixture and form small clumps. Mix 1/2 cup pecans into the crumb topping and refrigerate until ready to use.

Make the streusel center by mixing together the remaining streusel topping ingredients (1/4 cup brown sugar, 1/4 teaspoon cinnamon and 1 cup pecans).

To make the cake, preheat the oven to 350 degrees F. Butter a 9 inch tube pan with a removable bottom. Sift the flour, baking powder, baking soda and pinch of salt into a bowl. Set aside.

Beat the butter and sugar with a mixer until light and fluffy. Add the eggs, one at a time, and then the vanilla. Beat in the flour mixture in three additions, alternating with the sour cream. Mix until well combined. Pour half of the batter into the prepared pan, sprinkle the streusel center topping over the batter, then top with the remaining batter and spread out evenly using an offset spatula. Top with the streusel mixture and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer the pan to a wire rack to cool completely. Remove the cake from the pan and transfer to a plate covered with parchment.

To make the glaze, mix together the powdered sugar and milk until smooth. Drizzle over the cake and let drip down the sides. Let set for 5 minutes before serving. This cake can be stored and room temperature for up to 5 days.


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