If it is Sunday morning, and we need coffee cake, there is just one place to go: Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter. This is THE definitive guide to get you through Sunday. Or Monday, or any day where breakfast needs to be better.
Carole is a perfectionist. You can trust these recipes, depend on them. Her instructions are detailed and, I will say, she would very disappointed if you did not do exactly as she says.
So, if don’t want to disturb Carole and if you crave a great breakfast, browse this book. This particular recipe is rather different. No mixer is used. You make it all by hand, pressing the dough into the pan. It seems like a morning with Play Dough but you’ll be happy.
The recipe calls for streusel. You can supply your own or you can get Carole’s book and make her exceptional streusel recipe.
Butter Crumb Coffee Cake
Yield: serves 10-12
Ingredients:
- 1 large recipe of streusel, such as Carole’s Favorite [see the book, page 350]
- 2 cups sifted all-purpose flour, spooned in and leveled
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (I stick) unsalted butter, cut into cubes, at room temperature
- 1 large egg
- ⅔ cup milk
- 1 teaspoon pure vanilla extract
- Powdered sugar, for dusting
Preparation:
Position the rack in the lower third of the oven. Heat the oven 350°F.
Generously butter a 10-inch spring form pan, line the bottom with baking parchment then butter the parchment. Set aside.
In a large bowl, thoroughly whisk together the flour, granulated sugar, baking powder and salt. Add the butter and work with your fingertips until fine crumbs are formed.
In a medium bowl, whisk together the egg, milk, and vanilla. Make a well in center of the flour mixture and add the liquid. Using a wooden spoon, gradually work the crumbs into the liquid, beginning with the crumbs in the center of the bowl, gradually working toward the edge of the bowl. Beat for about 1 minute, or until the batter is smooth. (Note: the batter will be thick.)
Scrape the batter into the prepared pan and smooth the top with the back of a large soupspoon or an offset spatula. Take a handful of the streusel crumbs squeeze gently to form a large clump. Then break the clump apart, and sprinkle the crumbs onto the batter. Repeat until all of the streusel mixture has been used. Lightly press the streusel into the cake.
Set the pan on a 12-inch strip of aluminum foil and bake the cake for 40 to 45 minutes, or until the top is golden brown and firm to the touch, and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let stand on a cooling rack for 20 to 25 minutes, then remove the outer ring. Place a 12-inch piece of aluminum foil directly on top of the cake, cupping it around the side to hold the topping in place. Cover with a cooling rack, invert the cake, and carefully lift off the bottom of the pan and peel off the parchment paper. Cover with another rack, invert again, remove the aluminum foil, and cool right side up. Just before serving, dust with powdered sugar.
Source: Great Coffee Cakes by Carole Walter [Clarkson Potter, 2007]
Photo Information [top]: Canon T2i, EFS 60mm Macro Lens, F/4 for 1/40th second at ISO‑500
Photo Information [bottom]: Canon T2i, EFS 60mm Macro Lens, F/5.6 for 1/25th second at ISO‑3200
