This cake is a real crowd pleaser!
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!
The ingredients round-up...Yes, those are duck eggs in the center of the photo. Strictly optional, but oh so decadent! :)
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
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:
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.
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
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:
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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