The Germans are believed to have introduced coffee cake long ago with its 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, it 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 stand mixer, a large glass measuring cup, a small bowl, and a medium bowl.
- Set up a cooling rack.
STEP TWO – Make the Batter
1 ½ cups soured milk (milk plus white vinegar)
1 stick unsalted butter
1 cup white sugar
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, add 3 tablespoons of white vinegar and milk to equal 1 ½ cups. Let the milk sour while you’re creaming the butter mixture.
- Cut the butter into small pieces and add it to the mixer with the sugar. Beat for 3 minutes until light and creamy.
- Add the eggs and vanilla and mix well.
- In the medium mixing bowl, mix together the dry ingredients.
- Turn the mixer on low and slowly add in the flour mixture, alternating with the sour milk until everything is combined.
STEP THREE – Prepare the Topping and Bake
1 ½ teaspoons ground cinnamon
¼ cup white sugar
¼ cup brown sugar
⅛ cup ground nuts (walnuts, almonds, pecans, or similar)
- In the small bowl, mix together the sugars, cinnamon, and nuts.
- Spoon half of the cake batter into the prepared pan.
- Spoon half of the topping evenly over the top.
- Spoon the other half of the batter into the pan and finish with the rest of the topping.
- Bake for 30 minutes until a knife inserted through the cake comes out clean.
- Let the cake cool on the rack for a few minutes. When the pan is cool enough to handle, gently remove the cake. You may need to run a knife along the edges of the pan and use your hands to guide the cake out.
- Slice the cake and enjoy!
Recommended serving size: 1 slice (⅛ of cake)
Exchanges: 2 starch, 2 fat