Wednesday, May 14, 2014

Streusel Coffee Cake

Sorry for my long absence - between my semester wrapping up, and some traveling, I could never find the time to post a new recipe!

This coffee cake is moist and tender, and the streusel topping puts it over the top.  I know you'll just love it as much as I do!  The credit for this recipe goes to my friend Stacey, who shared it with me.

Note: I made this recipe using a 10 x 15 pan with low sides, and the batter almost overflowed - I would recommend doing two 8 x 8 pans.


2 cups all-purpose flour
1/4 cup sugar
1 cup brown sugar
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
2 sticks of butter, softened

2 sticks of butter, softened
2 cups sugar
3 eggs
1 and 1/2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
2 and 1/2 cups flour
1 cup sour cream (or Greek yogurt)


Preheat your oven to 350 degrees and spray your two 8 x 8 pans with non-stick spray.

For the streusel topping - making sure the butter is truly softened, throw the ingredients into a large bowl, and mix together with a pastry blender or your fingers (I used my fingers).  When finished, the topping should look crumbly, but should hold together when squeezed.

For the cake - with a mixer, cream the butter and sugar until light and fluffy.

Mix in the eggs, vanilla, baking soda and salt.

Mix in the flour until JUST combined, then add in the sour cream (or Greek yogurt).

Spread in your pans, and crumble the topping over the batter - there will be a LOT of streusel topping, which is a good thing!

Bake for 30 to 35 minutes, or until a toothpick or a knife inserted in the center comes out clean.  If you see any batter, pop it back in the oven for a few minutes and check again.  (Depending on your oven, it could take up to 40 minutes.)

Cool for ten minutes, then slice, serve, and enjoy - if you want a glaze on top, just whisk up some confectioners sugar, milk and vanilla.  Yummmm!!!

- Sugar Baby

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