Saturday, January 29, 2011

Cinnamon Streusel Coffeecake

When you're short on time, let alone ingredients, choosing something to bake can be a little difficult to manage.  

What to do?

Choose Cinnamon!

Cinnamon is my go-to spice and type of dessert. Anything with cinnamon smells like heaven when in the oven.  Cinnamon makes me think of staying inside on a cold wintry night.


Looks can be deceiving...
The batter to this Cinnamon Streusel Coffeecake was rather interesting looking. But it really was delicious once it came out of the oven!

I don't usually have pecans or almonds, so I just skipped that step!

From Cook's Illustrated
Streusel
1/3 cup packed light brown sugar
1/3 cup white sugar
1 tbsp cinnamon
1 tbsp, unsalted butter, melted and cooled
1 cup pecans, almonds, walnuts -chopped coarse


Cake
3 cup all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 3/4 cup buttermilk or plain whole yogurt
1 cup packed light brown sugar
1 cup granulated sugar
3 large eggs
7 tbsp unsalted butter, melted cooled


**If you don't have buttermilk, substitute with milk plus 1 tbsp of either vinegar or lemon juice**


For streusel:
Mix all ingredients together until resembles wet sand, set aside.

For cake:
Preheat oven to 350 degrees Fareneheit.
Coat 13 x 9 inch baking pan with cooking spray.
Mix flour, baking powder, making soda, cinnamon together in large bowl
Whisk buttermilk, sugars, eggs, and melted butter in separate bowl until smooth.
Fold eggs mixture into flour mixture until smooth
Scrape batter into pan and smooth top.
Sprinkle streusel evenly over batter

Bake 40-45 min. Cool for 15 minutes before serving.

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