This coffee cake is a recipe I’ve had sitting around for a while, and never got around to making. I found it on the Boston Globe’s website, and always wanted to try it. I got a bundt pan for my wedding, and unfortunately this recipe wasn’t written for it, but I adapted it for the bundt pan anyway.
My husband wanted a coffee cake randomly one weekend, so I made it, and it was good, although there was SO much streusel (big difference between a 9×13 pan and a bundt pan), and I decided to make it for the girls who are currently working the phone-a-thon to raise money for us at the school I work at. We all had to come in on a Sunday afternoon, so I thought I would make it worth everyone’s while. They all seemed to love it, but then again, they had been eating cafeteria food for about a month now, so just about anything would seem delicious.
1 1/2 cups flour
1 1/4 tsp. ground cinnamon
1/8 tsp. salt
3/4 cup firmly packed brown sugar
2/3 cup granulated sugar
12 tb. unsalted butter, cut into chunks
1 tsp. vanilla extract
Preheat the oven to 350. Butter a 9×13 inch baking pan, or a bundt pan.
In your standing mixer using the paddle attachment, cream the butter and sugars. Add in the rest of the dry ingredients, and mix until they are a coarse meal like consistency. Add vanilla and mix again. Transfer to another bowl and set aside.
3 cups flower
1 1/4 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 tb. ground cinnamon
1/2 tsp. ground nutmeg
1 cups unsalted butter, softened
2 cups granulated sugar
2 tsp. vanilla extract
1 1/3 cups sour cream
Sift the flower, baking powder, baking soda, salt, cinnamon, and nutmeg together.
In a standing mixer with the paddle attachment, cream the butter on medium speed for about 3 minutes. Add the sugar in 3 additions, beating for 1 minute after each portion is added.
Beat in eggs, one at a time, blending for 30 seconds after each addition. Blend in the vanilla.
On low speed, add the flour mixture alternately with the sour cream, beginning and ending with flour. Scrape down the sides of the mixing bowl often.
Sprinkle a generous layer of streusel into the bottom of the bundt pan. Spoon about half of the batter on top, spreading evenly. Sprinkle another layer of streusel on top of that, and then cover with the rest of the batter. Leave some streusel for the top of the cake. Bake for about 55 minutes. Let the cake sit in the pan on a cooling rack for about an hour, and then turn out onto a cooling rack to cool completely. Enjoy!