RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6385
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| Recipe Name: |
Cinnamon Streusel Coffee Cake - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
24 |
| Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.16
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
9- x 13-inch pan, or two 9-inch round cake pans |
| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat the oven to 350 degrees. Lightly grease a 9- x 13-inch pan, or two 9-inch round cake pans.
Make the filling by mixing together the 1/3 cup brown sugar, 1 1/2 tablespoons cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you want to. Set it aside.
To make the cake: In a large bowl, beat together the shortening (you can use unsalted butter if you prefer), salt, sugars, baking powder, and vanilla until well combined and smooth.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the sour cream and milk until well combined. You don't need to whisk out all the lumps.
Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
Pour half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan.
Sprinkle the filling evenly on the batter.
Spread the remaining batter on top of the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter. You don't have to get fancy - make a single pass through the entire cake and be done or you will really over do it.
Now, make the topping by whisking together the 1 cup sugar, 1/4 tsp salt (skip this if your butter is salted), 1 cup flour, and 1 tablespoon cinnamon. Add the 6 tablespoons melted butter, stirring until well combined. Sprinkle the topping over the batter in the pan.
Bake the cake until it is a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9- x 13-inch pan, 50 to 55 minutes for the 9-inch round pans. When pressed gently in the middle, the cake should spring back.
Note: If you use a convection oven, make sure to reduce the cooking time by about 7 to 10 minutes.
Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. This is a delicate cake! Serve cake right from the pan. |
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| Nutrition per Serving: |
| Calories: |
311 |
Total Carbs: |
50.4 |
Net Carbs: |
49.5 |
| Cholesterol: |
29.1 |
Fat: |
11.2 |
Protein: |
4.31 |
| Fiber: |
0.94 |
Sodium: |
167.13 |
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