The Germans first introduced coffee cakes with their characteristic streusel topping long ago, however it was 1950’s American wives and mothers that transformed it into a sweet cake with a 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.
- Generously spray a tube or Bundt pan with canola spray.
- Get out a glass measuring cup, a stand mixer, a medium bowl, and a small bowl.
- Set up a cooling rack.
STEP TWO – Make the Batter
1 cup milk
3 tablespoons white vinegar
1 stick unsalted butter
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
- In the glass measuring cup, combine the milk and vinegar and let sour for 5 minutes.
- Cut the butter into small pieces and cream in the stand mixer with the butter and sugar on medium speed for 3 minutes.
- Add the eggs and vanilla and mix until smooth.
- In the medium bowl, combine the flour, baking powder, baking soda, and salt.
- Slowly add the dry 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 with half the topping.
- Pour the remaining batter into the pan and sprinkle with the remaining topping.
- Bake for 40 minutes or until a knife inserted into the center comes out clean.
- Cool the cake on the cooling rack for 5 minutes.
- Carefully remove 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.
- Cut into slices and serve with a warm beverage.
Recommended Serving Size: 1 slice (⅛ of cake)
Exchanges: 2 starch, 2 fat