Sunday, October 2, 2011

Coffeecake - a start of autumn treat

The Autumn season has started at least in name. In many areas the weather is starting to get that crisp fall edge to it. The leaves are turning color and starting to fall from the trees. I don't know about you but for me that signals that start of craving more robust homey type foods like roasts, casseroles, soups, stews, things baked with apples and pumpkin. For the last couple of days I have really been wanting coffeecake.

That was what I made this morning. There are lots of recipes for coffeecakes. Recently I found this one on the King Arthur Flour website for their Cinnamon-Streusel Coffeecake. It is soft and dense with a center layer of brown sugar, cinnamon, and cocoa powder (for color it doesn't add flavor). Then there is of course the usual cinnamon sugar topping. The recipe makes a big 9X13 coffeecake which is a bigger amount than I ever need to make. So this time I halved the recipe. The other change I'd make, in the future, is to add more butter to the streusel topping because I thought it was a bit dry.

Recipe: Cinnamon-Streusel Coffeecake
By: King Arthur Flour (original 9X13 inch recipe)

Joanna's half the recipe changes

Streusel Topping
1/2 cup plus 2 tablespoons granulated sugar
3/4 cup all purpose flour
1/2 tablespoon ground cinnamon
3 plus tablespoons melted salted butter (I think I'd prefer a bit more butter than the 3 TBS next time)

Mix flour, sugar, and cinnamon, Add the melted butter and use a fork to work the mixture into a crumbly mix, set aside.

Filling
1/2 cup brown sugar
1/2 Tablespoon ground cinnamon
1/2 teaspoon unsweetened baking cocoa (this is for color and wont add flavor)

Mix all ingredient in a bowl and set aside.

Batter
6 Tablespoons softened salted butter
1/2 teaspoon salt
3/4 cup granulated sugar
2 1/2 Tablespoons brown sugar
1 1/4 teaspoon baking powder
1 teaspoon vanilla
2 large eggs
1/4 cup plus about 2 tablespoons sour cream
1/2 cup plus 2 tablespoons milk
1 3/4 cup plus 2 table spoons all purpose flour

Preheat oven to 350. Grease pan. you can use a 9 inch cake pan or because I worry that this is a lot of dough I use an oval pan that has deeper sides than most cake pans.
Cream together the butter, salt and sugars. Mix in the baking powder and vanilla. Add each egg one at a time mixing to combine after each on. Mix in the sour cream. Now add 1/3 of the flour and mix until just combined, add a 1/3 of the milk and mix until combines, repeat adding the rest of the flour and milk in roughly 1/3 increments until combined.
Add half the batter to your prepared pan. Sprinkle with the filling mixture. I ended up not using all of mine. Top with the rest of the batter. you can take a knife and swirl through the batter and filling mix to swirl it if you like. Top with the streusel topping.
Bake in preheated oven for 50 to 55 minutes or until edges are golden and toothpick comes out clean.
Let cool at least 20 minutes and serve. Goes great with coffee.

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