Make Ahead Streusel Coffee Cakes
The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, May 21st 2017 edition. By: Blaise Doubman
Make Ahead, Grab and Go Coffee Cakes
About a month ago my debut cookbook officially went into what is known in the publishing world as a “second printing”. Everything stayed the same except for the copyright at the beginning of the cookbook – the copyright went from 2016 to 2017. I have always been interested and fascinated with publishing, newspapers and media. In high school I took newspaper class and was on the yearbook committee. Words in print fascinate me and how people receive those words in print fascinate me even more. Do you get your news from online sources, Facebook, the newspaper, radio, TV, maybe even all of the above? The same can be said for how people get their recipes and meal ideas. I encourage people all the time on my social media networks to email me, text me, write to me, call me – and let me know if you have any questions, feedback or concerns. I love hearing from my readers!
That is where this column recipe came from; a reader. A reader, who did not want to be identified, said that she would love a recipe for coffee cake that she could make once and it would last throughout the week. A coffee cake that could be portable and something that would not only last without getting stale but a coffee cake that would have great taste as well. That got me thinking about the traditional coffee cake and how I could make a few changes. Immediately I knew that I wanted to make them portable by baking them in cupcake / muffin tins! I also knew that the addition of sour cream would make for a flavorful and moist crumb. After several testings I knew that I had a winner! I handed these out to my taste testers and several people thought they were store bought! Several people remarked on the moistness of the cakes and how much flavor they had. I hope that you, and the reader who was an inspiration for these, will make these, love them and pass along this recipe.
Make Ahead Streusel Coffee Cakes
These are the perfect go-to breakfast item because they can be made ahead and stored for a long period of time! Store them in an air tight container at room temperature for up to five days. Wrap each in plastic wrap and place in the refrigerator and they will keep for ten days. Wrap each in plastic wrap and freeze for up to six months! Feel free to add a little cinnamon spice to the coffee cake and / or the streusel topping. Also feel free to mix together 1 cup confectioners’ sugar with a splash of whole milk and drizzle each with a little glaze.
For the cake…
1 ½ sticks unsalted butter, melted
1 ½ cups white granulated sugar
3 large eggs
1 cup sour cream
2 teaspoons pure vanilla extract
½ teaspoon baking powder
½ teaspoon salt
3 cups white all-purpose flour
For the streusel…
1 ½ cups light brown sugar, lightly packed
¾ cup white all-purpose flour
5 tablespoons unsalted butter, melted
1 teaspoon salt
Start by preheating your oven to 350 degrees F. Spray two 12-cup capacity cupcake / muffin tins with non-stick cooking spray containing flour.
In a large bowl cream together the melted unsalted butter with the white granulated sugar until the mixture is light in color and fluffy in texture.
Next, add in the eggs one at a time and beat well after each addition.
Beat in the pure vanilla extract.
In a separate bowl combine the baking powder, salt and white all-purpose flour. Whisk this together to remove any lumps.
Add half of the sour cream, followed by half of the dry mixture. Beat well before adding in the other half of the sour cream, followed by the remaining dry mixture.
Fill each prepared cupcake / muffin cup half full of the batter.
To make the streusel topping, combine the light brown sugar, white all-purpose flour, melted unsalted butter and salt in a medium bowl using clean hands. The end result should look like pebbles. The easiest way to mix together would be to use your thumbs and pointer fingers, rubbing the mixture easily throughout. A gentle hand and a small fork would also work.
Top each of the batter filled cavities with one tablespoon, but no more, of the streusel mixture.
Place in preheated oven and bake for 33 minutes, or until lightly golden brown.
Once baked, remove from the oven and allow the cakes to come to warm room temperature while still in their baking pans. Carefully remove and enjoy.
Ask and Answer: I’ve been getting a few emails about why in most of my chocolate recipes I add a little bit of coffee. Just a small amount of instant coffee granules mixed into chocolate cakes, brownies, frostings, etc. enhances the natural flavors of the chocolate. The end result will have no taste of coffee at all, it will just give your finished dessert that special something. I use instant coffee granules but instant espresso would work in a pinch. A little goes a long way.