Cinnamon-Streusel Coffeecake

King Arthur Cinnamon-Streusel Coffeecake

Making this coffeecake has become a regular part of my week.  It seems that there is always an occasion where I need to bring a baked good and lately I have chosen this one.  I originally found it on the King Arthur web site while searching for a good recipe for my friends favorite kind of cake.  It has the perfect moistness and cinnamon taste.  The original recipe I found called for twice as much crumb topping.  I still make up the same amount but reserve the extra and store it in my refrigerator for when I make muffins to top them.  I have written the recipe for only half the amount but it is a great crumb topping to have on hand if you decide to double what I have written.

What you need:

STREUSEL TOPPING
3/4 cup sugar
1/8 teaspoon salt
3/4 cup all purpose flour
1/2 tablespoon ground cinnamon
3 tablespoons butter, melted

FILLING
1 cup brown sugar, light or dark
1 1/2 tablespoons ground cinnamon

CAKE
3/4 cup butter
1 teaspoon salt
1 1/2 cups sugar
1/3 cup brown sugar
2 1/2 teaspoons baking powder
2 teaspoons vanilla
3 large eggs
3/4 cup sour cream or plain yogurt
1 1/4 cups milk (anything from skim to whole)
3 3/4 cup flour

Preheat the oven to 350.

Lightly grease a 9 X 13" pan.
(I ran out of cooking spray and had to oil mine my hand.  I think I put a bit too much.)

Make the topping by whisking together 3/4 cup sugar, 1/8 teaspoon salt, 3/4 cup flour, 1/2 tablespoon ground cinnamon, and 3 tablespoons melted butter.

It should look like this when it is all combined.  Set the topping aside.

Make the filling by mixing together 1 cup brown sugar and  1 1/2 tablespoons ground cinnamon.  Set the filling aside.

To make the cake:  In a large bowl, beat together 3/4 cup butter, 1 teaspoon salt, 1 1/2 cups sugar, 1/3 cup brown sugar, 2 1/2 teaspoons baking powder, 2 teaspoons vanilla extract.  Add the 3 eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together 3/4 cup sour cream or plain yogurt and 1 1/4 cup milk.  You don't need to whisk out all the lumps.

Add 3 3/4 cup flour alternately with the milk mixture, beating gently to combine.

Pour/spread half the batter (about 3 cups) into the prepared baking dish.

Sprinkle the filling over the batter.

Pour the rest of the batter over the filling.  Using a table knife, gently swirl the filling into the batter.  Don't combine filling and batter thoroughly; just swirl the filling through the batter.

Sprinkle the topping over the batter.

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 test inserted into the center comes out clean, about 55-60 minutes.  When pressed gently in the middle, the cake should spring back.  Allow it to cool for 20 minutes before cutting and serving.

Note: This recipe can be made the night before, covered with plastic wrap, and baked in the morning.  Just add about 5 minutes on the cooking time.