CINNAMON STREUSEL COFFEE CAKE
Serves 16 to 20.
Note: This recipe is adapted from King Arthur Flour. We swapped in some whole-wheat pastry flour, available in co-ops, for some of the all-purpose flour, but you can make it using only all-purpose, if you prefer. We made ours in a tube pan with a removable bottom -- crucial to being able to release the cake -- but you also can make this in a 9- by 13-inch pan, which takes less time to bake. ( Check for doneness at 50 minutes with the oblong pan.) You can assemble this batter the night before, cover with plastic wrap and refrigerate overnight. Then bake as directed in the morning, adding 5 to 10 minutes to the time to account for the batter being chilled.
• 1/2 c. granulated sugar
• 1/4 c. all-purpose flour
• 1/4 c. whole-wheat pastry flour
• 2 tsp. cinnamon
• 3 tbsp. unsalted butter, melted
• 3/4 c. dark brown sugar
• 11/2 tbsp. cinnamon
• 3/4 c. unsalted butter, room temperature
• 11/2 c. granulated sugar
• 1/3 c. dark brown sugar
• 1 tsp. salt
• 2 tsp. vanilla
• 3 eggs
• 3/4 c. plain yogurt
• 3 c. all-purpose flour
• 3/4 c. whole-wheat pastry flour
• 21/2 tsp. baking powder
• 11/4 c. milk
Preheat oven to 350 degrees. Lightly grease a tube pan with removable bottom or a 9- by 13-inch cake pan.
To make the streusel: Combine granulated sugar, all-purpose flour, whole-wheat pastry flour, cinnamon and melted butter. Mix well and set aside.
To make the filling: In a small bowl, combine brown sugar and cinnamon. Mix well and set aside.
To make the cake: In a large mixing bowl, beat together the butter, granulated and brown sugars, salt and vanilla until well combined and smooth. Add the eggs one at a time, beating well after each addition. Add the yogurt and mix.
In a small bowl, whisk together the all-purpose and whole-wheat pastry flours and baking powder.
Add the flour mixture to the batter mixture alternately with the milk, starting and ending with the flour.
Spoon half the batter (a scant 3 cups) into the prepared baking pan, spreading to the edges. Sprinkle the filling evenly over the batter. Spoon the remaining batter over the filling, spreading to the edges. Sprinkle with streusel topping.
Bake the cake until it's a dark golden brown around the edges and springs back when pressed gently, about 50 to 60 minutes for the 9- by 13-inch pan, or 60 to 70 minutes for the tube pan. Cool for at least 20 minutes before serving.
Nutrition information per each of 20 servings:
Calories 306 Fat 10 g Sodium 206 mg
Carbohydrates 50 g Saturated fat 6 g Calcium 96 mg
Protein 5 g Cholesterol 53 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 bread/starch, 2 1/2 other carb, 2 fat.