Quick Crumbly Coffee Cake
Streusel Topping
1/2 c. flour
1/2 c. packed brown sugar
1 tbsp granulated sugar
3/4 c. toasted and chopped pecans or walnuts
1/2 tsp cinnamon
1/2 tsp nutmeg
4 tbsp (1/2 stick) softened, but firm, unsalted butter
For Cake
2 c. flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/2 sticks unsalted butter, at room temperature
1 c. granulated sugar
1 egg plus 2 yolks
1-1/2 tsp vanilla
3/4 c. sour cream
1 apple or 2 peaches, peeled, cored or pitted, and cut into 1/4-inch
slices, optional
Heat oven to dg350. Grease and flour a 9-inch springform pan. Adjust
oven rack to center.
Combine all ingredients for Streusel Topping in medium bowl. Mix with
electric mixer until crumbly and butter is thoroughly combined, 3-4
minutes.
For cake: Sift first four ingredients. Place butter in large bowl
and beat for 1 minute with electric mixer. Gradually add sugar and
beat on high for 3 minutes or until mixture is light and fluffy. Add
egg and egg yolks, one at a time, beating 20 seconds after each
addition. Add vanilla and beat 10 seconds.
Add 1/3 of flour mixture and 1/3 of sour cream and stir with spatula
or mix on low speed until combined. Repeat twice, scraping down sides
of bowl as necessary. Be careful not to overbeat.
Pour 2/3 of batter into prepared pan. Smooth top. Add 1/2 of
Streusel Topping and all of optional fruit. Add remaining batter in
globs on top and, starting in center, spread batter gently to cover
surface. Sprinkle with remaining Streusel Topping.
Bake 50 to 60 minutes, checking after 40 minutes. If the topping is
becoming too brown, cover cake with aluminum foil for the remaining
baking time. Cake is done when top is rounded and firm to the touch
and tests done in center.
Yield 8 to 10 sergings.
--Source: "The Yellow Farmhouse Cookbook"
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