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Friday, June 3, 2011

Streusel Coffee Cake II

Well, this is too funny! I must share this bit of drama with you! As you already know by the posting I deleted yesterday, I felt my Streusel Coffee Cake was a colossal flop. Lo and behold, what should I receive but a private little note (which I, of course, will blab to the world) from a reader who pronounced my coffee cake “delicious. You need not have worried. In fact, it was good enough to share with a neighbor who also loved it.” 
What??? My goodness, I must have ... measured something incorrectly! I'm blushing about that because I stood at my Blog Lectern two days ago and gave you the benefit of my experience and (hah!) wisdom in suggesting that I always measure correctly and know everything about measuring whether metric or Imperial and blah-blah-blah ...! Is my face red? Like a cooked lobster’s, honey.
Streusel Coffee Cake:
I came up with this recipe one day when I was feeling creative. A “streusel” topping is one that incorporates flour, butter or margarine, sugar, and possibly nuts. I hope you’ll enjoy this coffee cake as much as Ron and I do. As with most sweets, we have a little taste and tuck it into the freezer to avoid (or postpone) temptation!
To Prepare the Cake:
1 c. sour cream
1 tsp. baking soda
½ c. shortening
1 c. granulated sugar
2 large eggs
1 tsp. vanilla 
1-¾ c. all-purpose flour
1 tsp. baking powder
¼ tsp. salt
Preheat oven to 350 deg. F. In a small bowl, thoroughly combine sour cream and baking soda. Set aside. Using electric mixer, blend shortening and sugar until mixture resembles coarse crumbs. Add eggs and vanilla, continuing to beat. Sift dry ingredients together. Beating well after each addition, add a third of flour mixture to batter in bowl, followed by half of sour cream mixture, another third of flour mixture, the remaining sour cream mixture, and the remaining flour. Pour batter into greased and floured 8x8-inch square pan. Set briefly aside and prepare cinnamon-sugar mixture. 
To Prepare the Cinnamon-Sugar Mixture:
2 tsp. granulated sugar
1 tsp. cinnamon 
Combine well, sprinkling randomly over cake. Run a clean, blunt knife through the cinnamon-sugar mixture in a “swirl” pattern three or four times, so that a ribbon of cinnamon-sugar intermingles with the batter. Set cake briefly aside, again.
To Prepare the Streusel Topping:
1 c. coarsely chopped hazelnuts (or pecans or walnuts)
3 tbsp. granulated sugar
1 tbsp. cinnamon 
¼ c. butter or margarine
¼ c. all-purpose flour
Combine remaining ingredients, rubbing together with clean fingers until mixture resembles coarse crumbs. Add chopped nuts, combining well. Sprinkle streusel topping liberally over cake batter. Bake 60-to-65 min. or until cake tests done. Serve warm, with a lightly sweetened dollop of softly whipped cream. 

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