Life is beautiful whether you're soaking in sunshine or caught in a thunderstorm. I take the beauty of life for granted too often. I have a supportive husband who I don't want to live life without, a beautiful son who is always reminding me of the simple things that really matter, and an independent daughter who is teaching me to throw schedules out the window and live in the moment. My day is made when free samples fill my mailbox. I love discovering a new product and sharing it with others. I hope you will enjoy reading my posts and will share your stories with me as well.
Wednesday, December 5, 2012
Cinnamon-Streusel Coffeecake Recipe
1 1/4 cups granulated sugar
1 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
6 tablespoons salted butter, melted
1 cup brown sugar, light or dark
1 1/2 tablespoons ground cinnamon
1 teaspooon unsweetened cocoa powder
3/4 cup salted butter
1 teaspoon salt
1 1/2 cups granulated sugar
1/3 cup brown sugar
2 1/2 teaspoons baking powder
2 teaspoons vanilla extract
3 large eggs
3/4 cup sour cream or plain yogurt
1 1/4 cups milk (anything from skim to whole)
3 3/4 cups all-purpose flour
Preheat over to 350 degrees. Lightly grease 9 x 13 pan.
Make the topping by whisking together the sugar, flour, and cinnamon. Add the melted butter, stirring until well combined. Set the topping aside.
Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder.
Make the cake by beating together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth. Add the eggs one at a time, beating well after each addition.
Add sour cream or yogurt and milk until well combined. Add the flour to the mixture beating gently to combine.
Pour/spread half the better into the prepared 9x13 pan spreading all the way to the edges.
Sprinkle the filling evenly on top of the batter. Spread the remaining batter on top of the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Sprinkle the topping over the batter.
Bake the cake until dark golden brown around the edges about 60 minutes.
Remove the cake from over and allow to cool for 20 minutes before cutting and serving.
Makes 24 servings.