Streusel Coffee Cake UPDATED (December 26th, 2015)
We apologize, but in our holiday frenzy we posted the wrong recipe!
Our dear friend made the first coffee cake recipe we had posted. It definitely wasn’t bad by any means! It tasted great but was a bit different in texture, moisture and look. If you take a look at the picture above, the cake on the right was made with the oopsie recipe, and the cake on the left was make using the updated recipe (below).
So here is the new updated coffee cake that we made on Christmas Day:
Cinnamon Streusel Coffee Cake
About 10 Servings
Coffee Cake Ingredients:
1 stick plus 6 Tbl. unsalted butter, softened or alternative butter
½ C Organic Cane sugar
½ C Organic brown or coconut sugar
1-1 ½ teaspoons pure vanilla extract
1 ½ C GF flour (Pamela’s Pancake and Baking Flour)
½ C coconut flour
½ teaspoon baking powder
1cup sour cream (Full Fat)
1 C Fresh or frozen blueberries
Coconut oil spray
Rubber spatula and hot water in a cup to dip spatula into for easier spreading
Mixer, handheld or stand mixer
¾ stick of butter
½ C brown or coconut sugar
1 C finely chopped pecans or walnuts
1 Tbl. cinnamon
1/2 tsp vanilla powder or extract
½ C GF flour
Using a pastry blender or your fingers, combine all ingredients in a bowl and mix until crumbly. If you mix too much it wont crumble so go easy on the blending.
Set-aside the topping/filling until ready to use.
NOTE: If you enjoy a lot of the streusel, double this recipe. We do.
Combine flours and baking powder and set aside.
Using a hand held mixer or a stand mixer, cream butter and sugars.
Add eggs and vanilla.
Slowly alternate adding flour and sour cream to egg/sugar mixture.
Do not over mix batter, it will be thick.
Draw a circle of parchment paper that will fit inside of your springform pan.
Spray the inside and the sides of the pan with coconut oil. Place the cut-out parchment paper on the bottom of the pan and pray again.
Preheat oven to 350 degrees.
Place half of the cake batter into the parchment lined springform pan.
Add half of the streusel topping. If you’re using fresh blueberries, add those over the streusel now.
Spread the rest of cake batter over the streusel topping. Use a wet spatula for easier spreading.
Add remainder of streusel to top of the cake.
Bake for 1 hour in a 350-degree oven or until toothpick comes out clean and cake feels firm to the touch.
Let the cake cool completely before removing it from your pan.
Once the cake is cool, remove the sides of from springfrom pan and place the cake on a platter. Serve warm or at room temperature.
Happy Poppa Curry!