Monday, January 16, 2012

Cinnamon Coffee Cake

This is a dense, home-style Coffee Cake. This basic recipe can be altered to make many other flavors - the Lemon Coffee Cake and Almond Coffee Cakes listed on the recipe page are just variations of this one.

2 Sticks of butter, softened
1 Cup Sugar
3 Eggs
2 1/2 Cups All-purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon salt
1 teaspoon Cinnamon
1 teaspoon nutmeg (freshly grated if possible)
1 Cup Sour Cream

Streusel Topping:
3/4 cup Brown Sugar 
3/4 cup Flour
1 1/2 teaspoons Cinnamon
1/4 cup Butter, softened
Mix until crumbly. Set aside.

Preheat oven to 350 degrees. Grease a bundt or tube pan.

In a large bowl, mix the dry ingredients together with a fork until well-blended. Set aside.
In a mixing bowl, beat the butter on low until for 30 seconds. Add the sugar and beat until smooth. Add the eggs and beat for about two minutes until creamy. Add the flour mixture to the butter and beat until smooth. Add the sour cream and mix on low until just blended (don't overmix).

Spoon half of the batter into the pan. Sprinkle 1/2 cup of the streusel topping mixture on top, then cover with the rest of the batter. Sprinkle the remaining streusel topping on top of the batter. Bake for 45-50 minutes, until a toothpick inserted into the cake comes out clean. Let it rest for 10 minutes before inverting it onto a cooling rack. (You will need to invert it twice to get the streusel side up - just flip it onto a cookie sheet, then flip again onto a cooling rack or a decorative plate.) Let it cool another 10-15 minutes before slicing. Serve warm if possible. 

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