I love coffee cake. I don’t have it very often, but when I do, I savor it. So when I saw this recipe in Gifts from the Kitchen, I had to try it. It tastes delicious, but it’s not like your typical crumbly coffee cake. It’s more of pound cake with a coffee cake topping. Nevertheless, if it’s good, then it’s good. And this cake is good!
I gave a slice to my mom who devoured it. So I will be trying this one again in the future.
Here’s the recipe below:
Coffee Cake with Cinnamon Streusel Topping
Recipe from pg. 38 of Gifts from the Kitchen from Parragon Books Ltd.
Makes 1 loaf cake
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 cup granulated sugar (I used 1/2 cup Splenda Baking Blend)
- 1/2 cup unsalted butter, melted and cooled, plus extra for greasing
- 1/4 milk
- 1 large eggs
- 1/2 tsp vanilla extract
- 2 tsp cinnamon
- 1/4 cup unsalted butter, at room temperature, cut into small cubes
- 1/3 cup chopped pecans
- Preheat the oven to 350 degrees F/175 degrees C. Greease a 9 x 5-inch/22 x 12-cm loaf pan.
- Sift together the flour and baking powder.
- In an electric mixer or food processor, cream the sugar and 1/2 cup of melted and cooled butter. Add the flour mixture, then the milk, eggs and vanilla extract. Mix well and pour into the prepared loaf pan.
- Combine the brown sugar and cinnamon. Using a pastry cutter or fork, cut the 1/4 cup cubed butter pieces and the pecan pieces. Mix to just combine. Distribute chunks of the cinnamon and pecan mixture over the batter.
- Bake for 40 minutes or until a cake tester comes out clean. Remove and cool for ten minutes on a wire rack. Loosen the sides of the cake from the pan, give the pan a few taps and slip the cake out of the pan onto a plate. Reverse onto a wire rack and continue to cool. Once cooled, store in an airtight container for up to one month.