Crunchy Coffee Cake
User Reviews
4.4
60 reviews
Good
Crunchy Coffee Cake
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Crunchy Coffee Cake, a delicious coffee cake with a yummy crunchy streusel topping.
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Ingredients
- 2 cups cake/pastry flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- 1 pinch salt (if you use unsalted butter then add ¼ teaspoon of salt)
- 1 teaspoon ground cinnamon
- ⅓ cup butter (softened)
- 1 cup milk (room temperature)
- 2 large eggs (room temperature)
Topping
- ⅔ cup light brown sugar (lightly packed)
- 2 tablespoons all purpose flour
- 2 tablespoons butter (room temperature)
- ½ cup mini semi sweet chocolate chips (or regular)
Instructions
- Grease and flour a 9½ inch (24 cm) bundt pan. Pre heat oven to 350F (180C).
FOR THE TOPPING
- In a small/medium bowl, combine the brown sugar and flour, cut in the butter to resemble small crumbs stir in the chocolate chips. Set aside.
- In a large bowl whisk together the flour, sugar, baking powder, salt and cinnamon. Add the butter and milk, beat on low until the ingredients are combined then increase speed to medium and beat for 1½ minutes, add the eggs and beat again 1½ minutes to combine.
- Pour half the batter into the prepared bundt pan, sprinkle with half the topping, cover with the remaining batter and top with the remaining topping. Bake for approximately 35 - 40 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool 10-15 minutes in the pan then move to a wire rack to cool completely. The cake can also be served slightly warm. Enjoy!
Notes
- To make homemade cake/pastry flour - For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
- The cake should be stored covered and at room temperature, it will keep for up to 3 days. It can be refrigerated in an airtight contain for up to a week, although refrigerating may cause it to dry out. Any longer than that it should be frozen.
- Cool the cake completely then wrap it in plastic wrap or foil, then place it in a freezer safe bag or container. It will keep for up to 2-3 months in the freezer. Thaw the frozen cake overnight at room temperature.
Nutrition Information
Show Details
Calories
358kcal
(18%)
Carbohydrates
57g
(19%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
58mg
(19%)
Sodium
224mg
(9%)
Potassium
171mg
(5%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
365IU
(7%)
Calcium
97mg
(10%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 58mg | 19% |
| Sodium | 224mg | 9% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 365IU | 7% |
| Calcium | 97mg | 10% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
60 reviews
Good
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