Tuesday, January 31, 2017


I am delighted to report that I have discovered a basic coffeecake recipe. It's easy to make and has no funky ingredients unless you count the buttermilk. It's good warm or at room temperature. You can make the streusel topping at night and then, the next morning, make the batter and put the cake in the oven. Jump in the shower, get dressed, and, when you're ready for work, you can take the coffeecake with you and be a hero at work or by dropping it off at your kids' school for the hard-working staff there. Or do what I did—take it to church for the post-service potluck and fellowship.

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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