Deluxe sunday morning coffeecake

10 Servings

Ingredients

Quantity Ingredient
Dry Breadcrumbs
2 cups All-Purpose Flour
1 cup Plus 2 T Sugar
1 teaspoon Salt
10 tablespoons Unsalted Butter; (1 1/4 Sticks)
1 teaspoon Baking Powder
½ teaspoon Baking Soda
¾ cup Buttermilk Or Full Fat Or Low-Fat Yogurt
1 large Egg
1 teaspoon Vanilla
¾ cup Walnuts Or Pecans; Finely Chopped
½ cup Firmly Packed Dark Brown Sugar
1 teaspoon Ground Cinnamon
1½ to 2 minutes. (The batter is heavy. If you prefer, beat on medium

Directions

Have all ingredients at room temperature - 68 to 70 degrees. Position rack in center of oven. Preheat the oven to 350 degrees. Generously grease the bottom and lightly grease the sides of a 10" springform pan. Sprinkle the bottom of the pan with breadcrumbs and turn lightly to coat. Tap out the excess crumbs. In a large bowl, whisk together the next three ingredients until well blended. Add and cut in butter with a whisk until the mixture resembles coarse crumbs. Remove 1 c of the crumbs to a separate bowl and set aside. Add to the mixture remaining in the large bowl and whisk thorougly the baking soda and powder. Add the buttemilk, egg, and vanilla. Whisk vigorously until the batter is smooth and fluffy, high speed for about 1 minute). Scrape the batter into the prepared pan and smooth the top. For the streusel topping, add the reserved crumbs and toss with a fork until blended the nuts, brown sugar, and cinnamon.

Sprinkle the crumbs over the batter. Bake until a wooden skewer inserted in the center comes out clean, 50 to 65 minutes. Let cool in the pan on a rack for 5 to 10 minutes. Slide a slim knife around the cake to detach it from the pan. Remove the pan side. Let cool on the rack for 1½ hours before serving.

NOTES : This is a moist coffeecake with an extravagantly crumbly top. A portion of the dry ingredients becomes a streusel topping, while the rest is turned into a rich cake with the addition of buttermilk and an egg.

Recipe by: The All-New, All-Purpose Joy of Cooking, 1997, pg. 781 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 18, 1998

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