Oh Martha! You've done it again!
Have you received your March issue of Living yet?
There is an article on coffee cakes and it doesn't disappoint!
My whole family LOVES coffee cake....especially homemade, (though my brother has me hooked on the Cinnamon Cream Coffee Cake at Corner Bakery!)
Anyway, Martha's recipe for Cinnamon-streusel Coffee Cake is similiar to many sour cream coffee cake recipes, but its better! And I think I know why. She uses COARSE salt in the topping and in the cake. It adds a little crunch in the topping that gives it a wonderful salty sweetness that I just LOVE.
Martha also wants you to wait until it cools (yeah, right) before cutting it. We didn't and it was DIVINE! I also skipped the glaze and just dusted it with some powdered sugar ala Corner Bakery.
The picture above is of one of the last pieces (after it cooled.) Very pretty!
She also gives a banan-coconut version, but you'll have to go pick up the magazine for that one!! (Let me know if you tried it!)
Without further ado, here is the recipe!
Cinnamon-Streusel Coffee Cake
1 3/4 cups all purpose flour
3/4 cup light-brown sugar
1 teaspoon ground cinnamon
1 teaspoon coarse salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1/2 cup coarsely chopped toasted pecans
Mix together first 4 ingredients. Cut in butter using a pastry blender or your fingers. Stir in pecans. Refrigerate until ready to use.
1/4 cup light-brown sugar
1/4 teaspoon ground cinnamon
1 cup coarsely chopped toasted pecans
Mix all 3 ingredients together. Set aside.
Preheat oven to 350 degrees.
1 stick unsalted butter, room temperature
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup sour cream
Butter a 9-inch tube pan with removable bottom.
Sift together flour, baking powder, baking soda and coarse salt into a bowl. (My sifter wouldn't sift the salt...may want to sift first 3 ingredients then mix in salt.)
Beat butter and granulated sugar in mixer on medium speed until pale and fluffy (about 2 minutes.) Beat in eggs, one at a time, then vanilla. 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. Sprinkle streusel-center mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel-topping mixture evenly over batter.
Bake until golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack and let cool completely. (I didn't...still good!) Remove cake from pan.
Sprinkle with powdered sugar or make a simple glaze out of 1 cup confectioners' sugar and 2 teaspoons whole milk. Drizzle glaze over cake letting it drip down the sides.