Sunday, November 17, 2013

Coffee Cake

I'm a little late on posting this week because I've been out deer hunting :) Here's a picture of one of the bucks my dad and I got.

So I was gone a few days and once I got back home I was itching to bake. I decided to try something out of one of the new cookbooks I got last week, so here it is...a streusel coffee cake. It's good for a sweet breakfast, or even for dessert. I love how it's crispy on the outside and moist on the inside. I probably should have left mine in the oven a little longer, but I was excited to try it so I took it out a little early :)

p.s. I didn't have my nice camera while I was baking so I didn't get any good pictures of the process, but I got a few of the final outcome.

1/2  cup butter, softened
1 (8 oz.) package of cream cheese, softened
1 1/4 cups sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Crumb Topping (recipe following)

1. Preheat oven to 350 degrees. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until yellow disappears.
2. Sift together flour, and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and almond extracts. Pour batter into a greased 13 x 9 inch pan; sprinkle with Crumb Topping.
3. Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cool for 20 minutes before serving.

Crumb Topping:
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup coarsely chopped pecans
1/4 cup butter, softened

Stir together flour, sugar, and pecans in a bowl. Cut in butter with a pastry blender or fork until mixture resembles small peas.


Inspired by Southern Living Home Cooking Basics

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