Coffee (cup)cake

Workplace celebrations are a perfect excuse to bake. I can test out a new recipe and don’t have to worry about having leftovers. This was a great recipe to try for my first coffee cake – simple, few ingredients, and rather quick.

Here’s what you’ll need and how it’s done:

Streusel:
• ¾ cup white flour
• ½ cup brown sugar
• 1 tsp cinnamon
• ¼ cup butter, melted

Cake:
• ½ butter, room temperature
• ½ cup sugar
• ¼ cup brown sugar
• 1 egg + 1 egg yolk
• ½ cup sour cream
• 1 tsp vanilla extract
• 1⅓ cups flour
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 pinch of salt
• Several dashes of cinnamon

For the topping, mix the dry ingredients, then stir in the melted butter. Mix until well blended.

For the cake, cream together the butter and sugars. Add the egg and egg yolk, mix. Add the sour cream and vanilla, mix. Mix the dry ingredients together, then add them to the wet ingredients. Stir until just blended. Add the topping.

I added a layer of wildberry jam between the batter and the topping. Fresh blueberries would be another excellent option. Lots of possibilities!

Bake at 350°F for ~20 minutes for cupcakes / ~35 minutes for cake (8 inch pan), or until a tester comes out clean.

Image

The recipe has been adapted from Anna Olson’s book Back to Baking.

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