Sunday, September 19, 2010

Perfect Pantry Coffee Cake

Goal: coffee cake with a decadent amount of streusel, made only of things I always have on hand.


Streusel (from Bon Appétit's Streusel Coffee Cake )
1/4 c (1/2 stick) butter, softened
1/2 c brown sugar
1/2 c rolled oats
2 tsp cinnamon

Cake (from Challenge Dairy's Streusel Topped Apple Bread )
1/2 c (1 stick) butter, softened
1 c sugar
2 eggs
1/2 tsp vanilla
1/2 c buttermilk
2 c flour
1/2 tsp baking soda
(if using unsalted butter, 1/2 tsp salt)

Glaze (inspired by Alton Brown's Doughnut Glaze )
1/2 c powdered sugar
1 Tbsp dry milk
1/4 tsp vanilla
just enough water to make pourable

Stir together the streusel ingredients and set aside.

Preheat oven to 350 degrees. Line a 9x9 pan with aluminum foil and spray with baking spray.

Cream the sugar and butter until light and fluffy, add the eggs one at a time. Stir in the buttermilk and vanilla. Add the dry ingredients and stir until just smooth.

Spread batter into prepared pan, top with streusel. Bake for 40 minutes. (Or until the center stops jiggling.)

While the cake is cooling, whisk together the glaze, adding water gradually until you have something that is just barely a liquid. Once the cake is nearly cool, pour liberally over the entire cake, it should soak in.

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