This, my friends is the alpha and omega of coffee recipes cakes. Seriously- if you are a fan of cinnamon-y, crumbly, moist coffee cake-servers (sorry for using this word) and addictive look no further. I can tell you with all kinds of certainty that this is the best. (Wow, that sounds like a sales pitch.)
What makes it so great that you may ask? Well the original recipe is flour-King Arthur and their stuff is always good. This, however, needs some minor adjustments to make it perfect. The cake contains rich Greek yogurt that which led to the perfect texture. Filling is loaded with cinnamon, and the top is the lumpy sweet cinnamony happiness. In short this cake is my few favorite thing to enjoy with coffee.
The reason why I wanted to make this coffee cake in the first place is that a friend had recently mentioned how the cake cinnamon coffee at Starbucks of all places. I knew that a home version would be obviously better so I went in search of the perfect recipe. Just to be Fair- I tasted a piece of the Starbucks release last week to do a little compare and contrast. Obviously home is always better, but I had to check just to be sure. Fortunately, my pretty little piece of cake won in all major categories. (And I'm not biased I swear!) :)
PS- Thanks as well to enter my blogaversary gift and for the wonderful and kind comments. I can not tell you how much this means to me. :)
- streusel:
- ⅔ granulated sugar cups
- pinch of salt (if using unsalted butter)
- ¾ cups King Arthur unbleached all-purpose flour
- ½ tablespoon ground cinnamon
- 4 tablespoons melted butter
- fill
- 1 cup brown sugar, light or dark
- 1½ tablespoons of cinnamon powder
- 1 teaspoon unsweetened cocoa powder (for color not taste you can leave if you want .)
- Cake:
- ¾ cup softened butter
- 1 teaspoon salt (1 ¼ teaspoons if using unsalted butter)
- 1½ cups granulated sugar
- ⅓ cup brown sugar
- 2½ teaspoons baking powder
- 2 teaspoons vanilla extract
- 3 large eggs
- ¾ cup of Greek yogurt. (Regular Yogurt is also ok.)
- 1¼ cups milk (skim milk something for all)
- 3¾ cups all-purpose flour
- Preheat oven to 350 ° F. lightly grease a pan of 9 "x 13" pans or two 9 "round cake.
- make the filling by whisking together the sugar, salt, flour and cinnamon. Add the melted butter, stirring until smooth. set the filling aside
- make the filling by mixing brown sugar, cinnamon and set aside cocoa powder
- to make the cake: ... in a large bowl, beat together the butter, salt, sugar, baking powder, and vanilla until blended and smooth.
- Add eggs one at a time, beating well after each addition.
- in another bowl, whisk together yogurt and milk until well combined. You have to beat all the lumps.
- Add flour to butter mixture alternately with milk / yogurt, gently whisking to combine.
- Pour / spread half the dough (about 3 cups) into the mold (s) prepared, spreading all the way to the edges. If you use two 9 "round pans spread 1⅓ dough cups into each mold.
- Sprinkle filling evenly over the dough.
- gently Spread remaining batter over filling Use a table knife to gently shake the filling into the dough as if you were a marble cake Do not combine filling and the dough thoroughly;... Simply stir the filling through the dough
- Sprinkle topping over batter in pan
- Bake the cake until it is a deep golden brown on the edges. gold means no bright spots showing on top, and a toothpick or cake tester inserted in center comes out clean, about 55 to 60 minutes for mold 9 "x 13", 50 to 55 minutes for the 9 "round pans. When you gently press in the middle, the cake should bounce.
- Remove cake from oven and cool for 20 minutes before cutting and serving. serve cake pan.
recipe adapted from: king Arthur Flour