Streusel Coffeecake
Serves 12
Cinnamon Streusel
3 tablespoons
butter at room temperature
1 tablespoon
ground cinnamon
Dash salt
3 tablespoons
all-purpose flour
¾ cup packed
brown sugar
¾ cup chopped
walnuts or pecans
Cake Batter
½ cup butter at
room temperature
1 cup granulated sugar
2 large eggs at
room temperature
1 teaspoon
baking powder
1 teaspoon
baking soda
¾ teaspoon salt
1 teaspoon
vanilla extract
2 cups all-purpose flour
1 cup buttermilk
at room temperature
1.
Butter 12x7.5-inch glass baking pan and heat oven to 325°F.
2. In
medium-sized bowl, prepare streusel by blending cinnamon and salt into softened
butter.
3. Stir
in flour, then brown sugar, and then nuts. Use hands if desired.
4. In large bowl, prepare cake batter by creaming
butter. Then add granulated sugar and beat until light and fluffy.
5. Beat
in eggs, one at a time, scraping down bowl as needed.
6. Beat
in baking powder, baking soda, salt, and vanilla.
7. Hand-stir
flour mixture into creamed mixture in three batches, alternating with half of buttermilk.
Do not over-stir.
8. Spread half of batter in
prepared pan. Evenly top with half of streusel. Carefully spread remaining
batter over strewn streusel. Then sprinkle remaining streusel on top.
9. Bake for about 45 minutes
or until cake is set and a toothpick inserted in the center comes out clean.
10. Cool cake on a rack for
15 to 20 minutes before cutting and serving.
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