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Saturday, October 5, 2013

Cinnamon Cream Cheese Coffee Cake....Without the Cream Cheese

I had forgotten to take a picture until the last, very small, piece of it was left. Hence, the poor picture. The reason the pic was all but forgotten is because this cake is made to be eaten. That's not to say that you couldn't just leave it sit around so that you can drink in the beauty of its simplicity. But I'm more of an eater than a looker (take that second part of the sentence any way you choose to). This cake is moist, delicious perfection on a plate....or in your hand....or on your fork.

Ack! I can't say enough about how well this dish turned out, but I can say I cheated by straying from the original recipe, something I usually don't allow myself to do when making a dessert for the first time. This original recipe can be found on the Bake or Break site (one of the best baking sites out there), and here's the link.....
I'll be posting my slightly modified version at the end of the post.

The picture, and the recipe says "I'm just an unassuming coffee cake. Move along, nothing to see here". But one bite and you'll know that it's so much more. The cake is dense, but not dry. The streusel topping is sweet without being overly so, with a slight crunch and yet almost....creamy. If you take at the "true" recipe, it includes a cream cheese swirl layer between the cake and the streusel, but I didn't have any cream cheese, so I simply eliminated it from the recipe. It still made for great cake, but when I make it again, and there is no doubt that I will make it again, I'll include the cream cheese swirl. The batter was just too stiff to work with and I added a 1/2 c. of buttermilk that isn't originally called for, but it worked out perfectly.

This cake is so versatile. Great for birthdays, pot lucks, and dare I say it, even for breakfast.

    For the crumb:
  • 1/4 cup unsalted butter, softened and cut into small pieces
  • 1/3 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup chopped pecans
  • pinch salt

  • For the cake:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 & 1/4 cups sour cream
  • 1/2 c. buttermilk
To make the crumb:
Combine all crumb ingredients in a small bowl. Mix with a fork until mixture resembles crumbs.
To make the cake:
Preheat oven to 350°. Grease a 9” x 13” baking pan.
Whisk together flour, baking powder, baking soda, and salt. Set aside.
Beat butter and sugar until fluffy. Add eggs, one at a time, beating just until combined after each addition. Mix in vanilla.
Gradually add dry ingredients, mixing just until combined. Stir in sour cream, buttermilk and mix just until combined.
Transfer batter to prepared pan. Sprinkle crumb mixture evenly over top of cake.

Bake 40-45 minutes, or until a toothpick inserted into the center comes out clean.

1 comment:

  1. THank you for posting! I've missed you and this stuff is the bomb!! I loved it, without the cream cheese. I would think the cream cheese might make is a little sweeter, which i don't think it needs. Very moist!-Jessica