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My Favorite Coffee Cake

4/21/2017

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Picture
This cake is a real crowd pleaser!
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I cannot recall the first time I made this cake. All I know is that every time I bake one, it disappears in a matter of minutes. This recipe is very versatile. Feel free to use any type of jam or preserves that you have on hand. This cake comes together fairly quickly. Try it for your next family breakfast, brunch, or get-together!
Picture
The ingredients round-up...Yes, those are duck eggs in the center of the photo. Strictly optional, but oh so decadent! :)

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My Favorite Coffee Cake

CAKE BATTER:

2 cups                   all purpose flour
2 tsp                     baking powder (aluminum-free)*
2 tsp                     ground cinnamon

1/2 cup                brown sugar
1/2 cup                sugar
1/2 cup                melted browned butter
3/4 cup                milk (as needed)*
2                          large eggs
1 tsp                    vanilla extract
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1 cup                   your favorite jam (homemade quince jam pictured)

Directions:
Butter and dust a 10" springform pan with flour. (A 9"x13"x2" pan will work as well.)
 
Combine the flour with the baking powder and cinnamon in a bowl. Mix well and set aside.

In a separate mixing bowl* , combine both the brown sugar, regular sugar and vanilla extract and mix well.

Add the melted browned butter and mix well (be sure to get all of the little browned bits of butter into the bowl). Add the two large eggs and mix everything until smooth.

Begin adding the flour mixture that was set aside along with the milk. Add a bit at a time while mixing until everything is nice and smooth.

Pour the batter into a prepared baking dish. Drop spoonfuls of the jam over the top of the batter and carefully stir it in just a bit. You're after a marbling effect, so don't overdo it. 

Gently sprinkle the prepared streusel topping (recipe below) over the top of the batter and bake at 325 degrees for about 45 minutes, or until a cake tester inserted into the center comes out clean.  


STREUSEL TOPPING:

1/2 cup               chilled butter (diced)
1    cup               flour
1/4 cup              brown sugar
​1    tsp               ground cinnamon

Streusel Directions:
Place all of the ingredients in a bowl and using a pastry blender or fork combine until crumbly. 

BROWNED BUTTER:
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Place one stick of butter in a saucepan over medium heat. As the butter begins to melt, stir constantly until the butter begins to brown. Once the butter is browned, immediately pour it into a bowl. Be careful not to let the butter get too dark in the pan. The melted butter will continue to darken in the hot pan after it is removed from the heat. Be sure not let it burn.

Notes*
Any baking powder will work just fine. I prefer baking powder that does not contain aluminum.
You may not use all of the milk. It depends on the freshness and size of your eggs. Duck eggs will add more richness and require just a bit less milk for the batter. The streusel and cake batter can also be prepared using a stand mixer with the paddle attachment.

    
        




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    Author

    I have been baking breads, pies, cakes, and other treats ever since I was old enough to turn on the oven by myself. Although baking is my first love, I'm pretty good at the other stuff too! Over the years I have prepared everything from a pot of beans, to a whole roasted pig over an open fire! 
    Living along the Russian River in Sonoma county, surrounded by the countless California vineyards, orchards, wineries, and family farms is the inspiration for much of what you will read and see here. This blog is also home to some of my favorite traditional family recipes. There is always something new going on in my kitchen. Be sure to stop by often. 
    Sincerely, 
    -Carlos Olmos (a.k.a Chop)

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