Streusel Coffee Cake Recipe

From Dorothy McNett's Recipe Book.

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Streusel Coffee Cake

From Dorothy McNett's recipes at Great for a nice brunch, or serve as a dessert after your nice ham Easter dinner!

drizzles of olive oil for oiling the baking pan
1/4 cup raw sugar
3 tablespoons unbleached all purpose flour
3/4 teaspoon cinnamon
1/2 teaspoon ground cardamom
3 tablespoons cold unsalted butter

1 1/2 cups all purpose unbleached flour
1/4 cup raw sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 eggs
1 cup yogurt, plain or fruit flavored
1 teaspoon vanilla or vanilla bean paste
2 cups fresh (or frozen) blueberries, or other small pieces of fruits as desired
1/3 cup sliced nuts, such as almonds or hazelnuts, etc.

Preheat oven to 350 degrees. Brush a few drizzles of olive oil in a baking dish such as a 9 or 10 inch springform pan or other round cake pan. Set aside. In a small bowl combine the 1/4 cup of sugar, 3 tablespoons flour, cinnamon and cardamom. With a fork or your fingers blend in the 3 tablespoons cold butter in large clumps and set aside. (known as a streusel) In batter bowl whisk together the 1 1/2 cups flour, 1/4 cup sugar, baking powder, soda and salt. In a small bowl whisk the eggs and then whisk in the yogurt and vanilla. With a spatula or spoon add egg mixture to the flour mixture in the batter bowl, folding in 1 cup of the blueberries. Spoon batter into prepared pan and then sprinkle the streusel over it and then scatter with the remaining cup of blueberries and the sliced nuts. Bake 35 - 40 minutes. Remove from oven and place on a cooling rack. When cool, remove from pan and serve!

Recipe created 2018-03-25.

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