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Streusel Coffee Cake

July 14th, 2008

From Family Fun Cooking with Kids…

for Miss Nan, who is vacationing Down de Islands.

We love this kids’ cookbook best of all (and we have a fairly sizable collection, so we are Quite the Experts over here). My daughter went through and put stickies on every recipe she wanted to make. Would have been faster for her to mark the ones she wasn’t interested in. Heh heh. (Homemade ravioli was excellent, as were Pizza Mummies and “grilled cheese sandwiches” made out of toasted slices of poundcake and frosting tinted yellow. Up next are Popovers, Skillet Lasagna and — I’m hoping, anyway — Asparagus Salad with Sweet Pepper Confetti. Oh, wait. That one isn’t marked).

We subbed plain yogurt for the sour cream, and buttermilk for the plain milk and yum. We left out the nuts, cos while we are nuts, we do not care for nuts. It turned out super-fine. Bon appetit!

From their helpful website (honestly, whatever did I do before Thee Internet?)…

Streusel Coffee CaKe

Moist, buttery, and packed inside and out with brown sugar streusel, this coffee cake is as versatile as it is delicious. You can keep individually wrapped slices in the freezer ready to pop in a brown bag lunch for school, a hike, or a holiday road trip. The recipe itself is short and sweet, but it’s still a great one for aspiring bakers, with lots of measuring, mixing, and other fun cooking jobs.

Cinnamon Crunch Topping
1 1/2 cups pecans or walnuts
1/3 cup packed light brown sugar
2 tablespoons flour
1 teaspoon cinnamon
3 tablespoons cold unsalted butter, cut into pieces

Sour Cream Cake
2 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups sugar
3 large eggs, at room temperature
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
3/4 cup sour cream
1/2 cup milk

Sweet Glaze
1 1/4 cups confectioners’ sugar
2 tablespoons milk
1. Butter a 9- by 13-inch cake pan. Dust the pan with flour and remove the excess by turning the pan upside down and tapping the bottom. Heat the oven to 350 degrees.

2. To prepare the Cinnamon Crunch Topping, first coarsely chop the nuts, or have your child put them in a sealable plastic bag and lightly tap them with a rolling pin to break them into pieces. Then combine the nuts, brown sugar, flour, and cinnamon in a bowl, using clean hands to mix the ingredients. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs.

3. To make the Sour Cream Cake, sift the flour, baking powder, baking soda, and salt into a medium bowl and set it aside. Using an electric mixer, preferably a large stand mixer, cream the butter on medium-high speed, gradually adding the sugar. Add the eggs one at a time, beating well after each addition. Add the lemon zest and vanilla extract and blend briefly.

4. Whisk together the sour cream and milk. Mix about a third of the mixture into the creamed ingredients until smooth. Then blend in about a third of the flour mixture. Continue alternately beating in the liquid and dry ingredients by thirds.

5. Spread half the batter in the prepared pan. Evenly sprinkle half the topping on it, pressing it lightly into the batter. Spread the remaining batter evenly over the topping. Then cover that layer with the remaining topping. Bake the coffee cake on the center oven rack for about 40 minutes, until nicely browned. A toothpick inserted at the center should come out clean. Place the pan on a wire rack and let the cake cool completely.

6. For the glaze, combine the confectioners’ sugar and milk in a large bowl and whisk until smooth and suitable to drizzle. If needed, you can make the glaze thinner or thicker by adding a little more milk or sugar, respectively. Use a spoon to drizzle the glaze on the cooled coffee cake. Makes 12 or more servings.

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