The amount of chocolate, cookies and sweets we receive each Christmas is just out of this world. So much so that even I, the biggest sweet tooth just cannot handle all this saccharin. I awoke yesterday, Christmas morning with the biggest sugar hangover. I couldn’t even look at my coveted Neuhaus chocolates my mother in law Monique sent all the way from Belgium. Despite my hangover, I still craved something baked. Nothing too sweet but something slightly crumbly and moist that would go well with my strong coffee. Cinnamon streusel coffee cake is all of the above.
After preparing the batter and popping it into the oven, I took Roxie our yellow lab for a walk, made a fresh pot of coffee from beans I smuggled in from Knokke, Belgium and set the table for breakfast. Timing was perfect. The cinnamon aroma wafted throughout the house and woke the whole family up. It’s hard to ignore the smell of cinnamon. I remember a realtor once telling me to bake something with cinnamon before an open house as it’ll increase the value and sale of our home. Needless to say I baked cinnamon streusel coffee cake and staged it on a beautiful vintage cake tray. Our home sold that very same day.
This time round, I decided to forgo on the glaze as the streusel was enough sugar for me. But that was me yesterday… Today my sugar lust was back in full swing. I whipped up a lemon glaze and slathered it all over the coffee cake. Gah! Clearly was not in the right mindset yesterday!
Oh and welcome to my blog…soft launch…hard launch to come.
- 1 Cup White Sugar
- 1 1/4 Cup sifted AP flour
- 1 tablespoon cinnamon
- 7 tablespoons melted unsalted butter
- pinch of salt
- 1 Cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon cocoa powder
- 3/4 Cup unsalted softened butter
- 1 1/4 cup white granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons vanilla extract or vanilla bean paste
- 3 large eggs
- 3 3/4 cups unbleached or AP flour sifted
- 2 teaspoons baking powder
- pinch of salt
- 1 1/2 cups of milk
- 3/4 cup sour cream
- Preheat the oven to 350F/175C.
- Line a 9x13 inch baking pan with parchment paper at bottom and lightly grease sides
- In a large bowl, whisk the TOPPING ingredients together and add the melted butter until combined and set aside
- In a medium bowl, whisk all the FILLING ingredients and set aside
- In a large bowl whisk together the flour and baking powder and set aside
- Mix the sour cream and milk together until combined and set aside
- In a stand mixer with paddle attachment, beat the sugar and butter until light and creamy about 5 minutes or so. Add the vanilla and salt. Scrape side of bowl a couple times.
- Add the eggs, one at a time until each egg is well combined and scrape bowl after each egg
- Add the flour mixture and the milk/sour cream mixture by alternating in thirds. IE: third flour mixture then third milk/sour cream, third flour mixture...
- Pour about half the batter in the pan and spread with spatula to the edges and corners of pan
- Spread all the FILLING on top
- Pour remaining cake batter on top of filling and spread out with spatula to the edges
- Take spatula and swirl the batter around so the filling in between gets a bit spread out
- Sprinkle the TOPPING evenly across the batter
- Bake for about 50-60 minutes until toothpick comes out clean
- Ideally serve cake straight from pan as the streusel can make it messy to transfer.
- This recipe has a good amount of streusel. You can reduce the topping by a quarter.