buttermilk streusel coffee cake

hello again, i’m back . . . with a delightful coffee cake recipe to share, which if you must know, really came about because i needed a recipe that would use up the buttermilk i had purchased to make creme fraiche for a tart that i made for thanksgiving (my that was a mouthful!)

this recipe from Clinton Street Bakery, makes a gigantic whopper of a coffee cake.  it’s huuuuuge! and quite delicious, with a layer of crumble on top and sandwiched in between.

Buttermilk Streusel Coffee Cake
(makes 1 nine-inch round cake that is 4-5″ high; adapted from Clinton Street Baking Company Cookbook)

Streusel
Brown sugar ¾ cup
Flour ½ cup
Rolled Oats ¼ cup
Walnuts or Pecans ½ cup, chopped
Sugar ¼ cup
Graham Cracker Crumbs ¼ cup
Butter 4 tbsp, melted
Cinnamon 1 tsp
Ground Nutmeg ¼ tsp
Cake
Butter 2 sticks @ room temp
Sugar 2 cups
Eggs 4 large ones
Buttermilk 2 cups
Vanilla Extract 2 tsp
Freshly Brewed Coffee 2 tsp
Flour 4 ½ cups
Baking Powder 1 tsp
Baking Soda 1 tsp
Salt ½ tsp
  1. Preheat oven to 350°F.  Line the bottom of a 9″ cake pan with parchment paper, then butter the sides.
  2. Mix all streusel ingredients in a medium sized bowl with a spoon.  Set aside.
  3. For the cake, beat butter onto light and fluffy.  Then add in sugar and cream together.
  4. Add the eggs one at a time, mixing about 1 minute after each egg.
  5. Pour in buttermilk, coffee and vanilla extract.
  6. Then, turn mixer down to lowest speed, and add in flour, salt, baking powder and baking soda.  Mix until just combined.
  7. The batter will be very thick.  Pour half the batter into the pan.  Smooth the batter out using the back of a spatula.
  8. Sprinkle 2/3 of the Streusel Topping on top of the batter.  Then, pour the rest of the cake batter in.  Finally, sprinkle the remaining 1/3 of the Streusel on top.
  9. Bake for about 1 to 1.5 hours, or until a toothpick comes out clean.
  10. Cool for 30 minutes in the pan, and then place a plate on top and unmold to cool on a rack. The plate helps to catch the streusel crumb.  The original recipe calls for the streusel to be on the bottom of the cake…but we kinda liked it on top, and so flipped it around again after unmolding!
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