Coffee Cake

OH MY GOSH! This coffee cake WAS seriously amazing... yes it's true I already ate all of it even though I made it two days ago! To be fair I did give half to my friend... so it's ok right?

I love this cake and I had MOST of the ingredients already on hand. I didn't have cake flour, i think most people don't have this on hand. I found this link that gave me an alternative to using cake flour. Who knew that corn starch could solve all your problems! I also didn't have kosher salt, i actually Googled why I should use kosher salt instead of good'ole table salt. I found out that kosher salt for baking just gives whatever you're using it for a little bit more of that salty taste. I didn't find that to be very convincing and i didn't want to buy the $5 bottle of salt.... BUT... I am really really trying to follow recipes to the T. Then I  really know if it's a bad recipe or a good one. So, I bought the kosher salt.

Then a friend of mine wanted to bake it together... which baking with a friend is literally one of the best things. Not only do you get to be with someone else, the work is so fast! We made all this with in 20 minutes. And got to chat while the cake baked.

Ok so here it is I really really recommend it. One thing that I would advise, since it's been a few days for me, would be to make sure you cover this really well or else it gets DRY fast.

Ingredience

we bake in chaos

forcing caitlin to use my crazy hand mixer... this thing is so fast and scary.

shes pretty

one layer of strussel

Fresh out of the oven... yum

after being shared and glazed

Cake:

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 1/4 cups plain Greek yogurt (I always have this one in my fridge)
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

Streusel:
1/2 cup all-purpose flour
1/4 cup light brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons unsalted butter, cold and cubed


Glaze:
1 oz cream cheese, softened
1/2 cup confectioners sugar
2 to 3 teaspoons milk
1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan.


In an electric mixer fitted with the paddle attachment, mix the butter and sugar for 4 to 5 minutes, until light and fluffy. Add the eggs to the butter-sugar mixture 1 at a time, and then add the vanilla and yogurt. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the batter and mix until just combined. Scrape down the bowl with a rubber spatula to make sure everything is combined.


Make the streusel by combining the flour, sugar, cinnamon, salt, and butter in a small bowl. Rub the butter into the dry ingredients with your fingertips until there are large crumbs throughout.
Spoon half of the batter into the prepared tube pan. The mixture will be thick so distribute and smooth out the top of the batter with a knife (an offset palette knife works best). Then scatter 3/4 cup of streusel on top. Spoon the rest of the batter on top, smooth the top, and sprinkle the top with the remaining streusel. Bake for 50 to 60 minutes, until a cake tester comes out clean.


Cool on a wire rack for at least 30 minutes. Once cooled, carefully remove the cake form the tube pan and transfer to a serving plate or cake stand of your choice. Whisk together the cream cheese, confectioners sugar, milk (starting with 2 teaspoons and adding more if needed), and vanilla to make the glaze, it should be thin enough to drizzle but not too watery. Drizzle the glaze over the coffeecake with a spoon.

-M