Tuesday, October 5, 2010

Coffee Cake

Sorry, I've been absent. Things have been rather hectic here, but I have a few new recipes to post (sans pics, sorry - my memory card reader isn't cooperating).

So here's one I made and loved.
 2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter
1 egg
3/4 cupish milk - enough to add to egg for 1 full cup
1 1/2 teaspoons vanilla extract

1/4 cup all-purpose flour
1/3 cup white sugar
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 cup cold butter  

Preheat oven to 350 degrees. Grease and flour a 9x9 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 1/3 cup white sugar, 1/3 cup packed brown sugar and 1 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Put mixture in the freezer to set.

In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup, mix. Stir in vanilla. Pour into flour mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with half of your chilled streusel.

Bake in the preheated oven for 20 minutes, remove and add the rest of your topping. Bake an additional 5-10 minutes, or until a toothpick in the center comes out clean.

Cool and eat! The half struesel mixture will have sunk into your cake, making a gooey, cinnamony, delicious center.

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