When I first saw this recipe, not gonna lie, I was super overwhelmed. Three parts?? So many ingredients! I wasn’t sure if I was up for the task… but then I thought about the fluffy, moist, crunchy, amazing textures of coffee cake and I rolled up my sleeves and got out the butter. And let me tell you, it was much less complex than I expected (the three parts are essentially the same ingredients in different ratios) and it was so worth it.
- Modified from:
- King Arthur Flour’s Cinnamon Streusel Coffeecake
- Makes one 8.5″ x 5.5″ toaster oven cake pan or one standard 8.5″ x 4.5″ loaf pan
- Triple the recipe for group portion – for a 9″ x 6″ cake pan.
- You need:
- 1 large bowl and 4 small bowls
- Whisks, spatulas, single chopstick
- 1/3 c granulated sugar
- 1/2 c flour, loose
- 1/3 T cinnamon, approx
- pinch salt
- 2 T butter, melted
- 1/3 c brown sugar, packed
- 1/2 T cinnamon
- 1/2 c fresh fruit, pitted and chopped into very small pieces, approx
- 1/4 c butter, softened
- 1/2 c granulated sugar
- 2 T brown sugar, packed
- 1/2 tsp salt
- 1 tsp baking powder
- scant 1 tsp vanilla extract
- 1 large egg
- 1 1/4 c flour, loose
- 1/2 c milk
- 1/4 c sour cream or plain yogurt
First, the streusel. Using a fork, mix together 1/3 c sugar, 1/2 c flour, 1/3 T cinnamon and pinch of salt in a small bowl. Pour in 2 T melted butter and mix until texture is mostly crumby but just a bit chunky.
Now, the cake batter. Prepare your dry and wet ingredients in two more small bowls. In one, pour 1/2 c milk and 1/4 c sour cream or yogurt. Whisk to combine. In a second, measure 1 1/4 c flour. In your large bowl, cream together 1/4 c butter, 1/2 c white sugar and 2 T brown sugar . Add in 1 tsp baking powder, scant 1 tsp vanilla and beat until smooth. Mix in 1 egg. When combined, alternate mixing in dry and wet ingredients into butter mixture.
Pour about half the batter into your pan, spreading with a spatula to reach all edges of the cake pan. No need to be neat about it. Top with the filling, making sure to reach the edges of the pan. Now top with the rest of the batter. Push a chopstick or small fork vertically into the cake mix and swirl, without lifting the utensil. I like to go back and forth in one direction then the other, ending with an invisible checkered pattern. When finished, lift the utensil slowly to not lose any batter. Top the unbaked cake with streusel, spreading evenly all the way to the edges.
Serve/consume immediately, or after 20 minutes if you can resist the smell of toasted cinnamon streusel wafting into your face. Unlikely.