The Germans first introduced coffee cakes long ago with their characteristic streusel topping, however it was 1950’s American wives and mothers that transformed it into a sweet cake with many different variations and the classic hole in the middle. Regardless of how you prepare it today, this crumbly breakfast treat still pairs perfectly with coffee!
STEP ONE – Preparations
- Preheat the oven to 350°F with an oven rack in the middle.
- Generously spray a tube pan or Bundt pan with canola spray.
- Get out a glass measuring cup, a stand mixer, a medium mixing bowl, and a small mixing bowl.
- Set up a cooling rack.
STEP TWO – Make the Batter
1 cup milk
3 tablespoons white vinegar
1 stick unsalted butter, cut into small pieces
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon fine sea salt
- In the glass measuring cup, combine the milk and vinegar and leave for 5 minutes to sour.
- In the stand mixer, cream the butter and sugar on medium speed for 3 minutes.
- Add the eggs and vanilla and mix until smooth.
- In the medium mixing bowl, combine the flour, baking soda, baking powder, and salt.
- Slowly add the dry ingredients to the wet ingredients, alternating with the soured milk, and mix on low until completely combined.
STEP THREE – Make the Topping
¼ cup white sugar
¼ cup brown sugar
1 ½ teaspoons ground cinnamon
3 tablespoons ground nuts (walnuts, almonds, pecans, etc.)
- In the small mixing bowl, combine the sugars, cinnamon, and nuts.
STEP FOUR – Assemble and Bake
- Pour half the batter into the pan and sprinkle half the topping over top.
- Pour the remaining batter into the pan and sprinkle with the remaining topping.
- Bake for 30 minutes or until a knife inserted into the center comes out clean.
- Cool the cake on the cooling rack for 5 minutes.
- Carefully remove the cake from the pan and cool for another 5-10 minutes. You may need to run a knife around the edges of the pan to loosen the cake.
- Slice the coffee cake into 8 pieces and serve warm.
Recommended Serving Size: 1 slice (⅛ of cake)
Exchanges: 2 starch, 1 fat