Insanely Delicious Coffee Cake – Favorite DIYs of 2013
January 1, 2014
Umm… can I just start by saying how awesome does my coffee cake look?! The pretty picture I saw on the pinterest post where I got the recipe looked delectable and unrealistic, so I never expected mine to turn out equally as beautiful. Please trust me when I say yours will too. It was so easy and it tastes amazingly decadent. My life is better because I discivered this coffee cake.
Ok, moving on…
Since my daughter was born in 2011 (just 15 days after Mother’s Day) I have loved celebrating Mother’s Day with my Mom, step-Granmda, and my daughter. There’s just something about celebrating motherhood with three-generations of mothers that feels so powerful. When I was pregnant I always said I wasn’t scared of childbirth because women have been doing it for centuries, and even though it doesn’t seem like what happens to your body is supposed to happen to your body, we were in fact made to do it. Not to get all cheesy on you, but in a way, when you celebrate being a mom with your kid, your mom, and your dad’s mom, it feels a little like you’re celebrating life and history.
Our tradition for Mother’s Day has always been to make breakfast for my Mom. When I was little it was blueberry muffins; as I got a little older I did crepes for a few years, now that I’m a pinterest addict and more experimental in the kitchen I look for new things… however, I think this past year’s recipe might be a keeper.
Mix together the flour, both sugars, and cinnamon. Take 1½ cups of this mixture and set it in a separate bowl. This second bowl will be for the inside of the cake and I will call it LAYERING streusel. In this second small bowl of layering streusel, add an additional ¼ cup of brown sugar and mix it in. Set aside.
Add the butter and pecans to the original bowl. This will be the TOP streusel. Using a food processor or your hands (the best tools in the kitchen!), work the butter into the TOP streusel mixture until all of the topping is moistened. Set aside.
12 Tablespoons coconut oil (my adjustment – original recipe calls for 12 T unsalted butter (1½ sticks)
4 large eggs
1½ cups vanilla (or plain) greek yogurt (my adjustment – original recips calls for 1½ cups sour cream (divided use)
1 Tablespoon vanilla extract
2¼ cups all purpose flour
1¼ cup sugar
1 Tablespoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
Preheat the oven to 350 degrees. Butter a 10 cup tube pan. In a bowl, combine the eggs, 1 cup of the sour cream and the vanilla.
In the bowl of an electric mixer, combine the flour, sugar, baking powder, baking soda and salt for about 30 seconds. Next, add the butter and 1/2 cup remaining sour cream and mix on low until just combined. Turn up the speed of the mixer to medium and mix for an additional 30 seconds.
Slow down the mixer and add the first egg and sour cream mixture in 3 separate additions, beating for 30 seconds and scraping the bowl after each addition to make sure everything is combined. Increase the speed to medium-high and beat for an additional minute.
Add 2 generous cups of batter to the bottom of the prepared tube pan and spread it evenly. Evenly sprinkle half of the LAYERING (not nuts) streusel on top of the batter. Add one and a half cups more of the batter on top of the streusel. Sprinkle on the rest of the LAYERING (no nuts) streusel. Top with the remaining batter and sprinkle on the TOP (with nuts) streusel.
Bake for approximately 60 minutes or until a toothpick comes out clean. Remove the pan to a rack and allow the cake to cool in the pan for 30 minutes before removing.
Re-invert it so that the streusel side is on the top.