Description
Have you ever had the coffee cake at Carolyn’s Cafe in Redlands, California? This is my best attempt at their masterpiece. Moist cake, plenty of streusel and whipped butter melted on top.
Ingredients
Scale
For the streusel
- 1 cup brown sugar
- 3/4 cup all-purpose flour
- 1 1/2 teaspoon ground cinnamon
- 1/2 cup cold unsalted butter, chopped
For the coffee cake
- 2 1/4 cup all-purpose flour
- 1 cup granulated sugar
- 3 1/4 teaspoon baking powder
- 1 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 1 cup buttermilk
- 2 eggs
For the whipped butter
- 1/2 cup unsalted butter, softened
- 2 tablespoons milk
Instructions
- Set oven to 375 degrees F. Spray a 9 inch springform pan with non-stick spray and set aside. Prepare the streusel topping. In a medium bowl, combine brown sugar, flour and cinnamon. Mix together. Add cold butter and using a pastry blender, cut the butter into the brown sugar mixture. Mixture should look like small pebbles. Set aside.
- Prepare the coffee cake. In a large bowl, combine flour, sugar, baking powder and salt. Whisk to combine and set aside. In a medium bowl, combine vegetable oil, buttermilk and eggs. Whisk well to combine and add to flour mixture. Stir well with a wooden spoon. Add half of the batter to the prepared springform pan and spread evenly. Sprinkle on half of the streusel topping. Add the rest of the batter, being careful to spread to the edges without mixing in the streusel. Sprinkle the rest of the streusel on top. Bake for 40-45 minutes, or until an inserted toothpick comes out clean.
- While the coffee cake bakes, prepare the whipped butter. In the bowl of a mixer fitted with the paddle attachment, add the softened butter and milk. Mix on low speed until the milk and the butter combine. Once combined, increase speed to medium and whip for 2 minutes, until the butter is light in color and fluffy. Serve coffee cake warm with a scoop of whipped butter on top.
- Prep Time: 15 minutes
- Cook Time: 45
- Category: breakfast
- Method: baked
Keywords: breakfast, coffee cake