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Cinnamon Streusel Coffee Cake

7/9/2014

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​Who was the genius who dreamed up the idea of putting the word coffee in front of the word cake to make it a perfectly acceptable breakfast food?  Personally, I think that every slice of cake should be accompanied by a steaming cup of hot coffee but that's just MY opinion.

I am not a morning coffee drinker but I do like to eat coffee cake in the morning.  I don't want to offend any true coffee cake aficionados but I like to enjoy my coffee cake without the coffee.  I guess that means that I'm really just eating cake for breakfast.

I got this recipe from Martha Stewart.  In my opinion, her recipes tend to be a little more complicated than they have to be - so I simplified.
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Cinnamon Streusel Coffee Cake
Streusel
1 3/4 cups all-purpose flour
1 cup packed light-brown sugar
1 1/4 teaspoons ground cinnamon
Coarse salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1 1/2 cups coarsely chopped toasted pecans

Cake
1 stick unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
Coarse salt
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup sour cream

Glaze
1 cup confectioners' sugar
2 tablespoons whole milk
Make the streusel topping: Combine flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt in food processor.  Cut in butter until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate until ready to use.  
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Make the streusel center: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.
Preheat oven to 350 degrees. Make the cake: Butter a 9-inch tube pan with a removable bottom. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl.
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Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. 
Beat in eggs, 1 at a time, then vanilla.
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Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined.
Spoon half the batter into pan. 
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Sprinkle streusel center mixture evenly over batter.
Top with remaining batter, and spread evenly using an offset spatula.
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​Sprinkle streusel topping mixture evenly over batter.
Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes.
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Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment. 
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Make the glaze: Mix together confectioners' sugar and milk.
Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving.
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​There you go - with coffee - or without - its delicious either way.  

Ciao!
Click here for a printable version of this recipe
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