- Have you been searching for the perfect coffee cake
with a melt-in-your-mouth texture,
a delicious crunchy streusel,
and of course, a little bit of cinnamon filling inside?
This is your lucky day!
Hey, you're watching Preppy Kitchen where
I, John Kanell, teach you how to make delicious
homemade dishes to share with your family and friends.
This cake is gonna be ready
in two shakes of a lamb's tail,
so let's get started.
First off, the cinnamon filling is gonna to dissolve
and be really delicious in the cake
but you could totally skip it
if you just don't want an extra step
or if you're not a fan for some reason.
So into a small bowl, 3/4 of a cup of
you know, slightly packed light brown sugar, in you go.
Two teaspoons of ground cinnamon, one, and if you want,
you can totally add other spices that you enjoy too.
Maybe a little bit of nutmeg, whatever floats your boat.
1/4 cup of flour, in you go.
Just give it a mash, and mix it up.
If you opened up your brown sugar and it is rock hard,
don't worry all you have to do is
either put it in a plastic bag or a glass bowl,
add a wet paper towel on top,
and microwave it for like a minute.
And then just give it a chance to kind of like,
breathe and come back to life, and it'll be delicious.
It's no fun when you open the pantry,
ready to make something,
and your sugar is just like a giant rock, it's not cool.
Okay, just broke up a couple little lumps.
This is ready to set aside now,
and we're going to do the streusel next.
For your streusel top, you have a couple options.
I'm going to do the method where
I mix it up with my little fingers,
but you can just use melted butter too,
it's really which ever you prefer.
Into a medium bowl,
2/3 of a cup of lightly packed light brown sugar.
You could totally use dark brown sugar
for this by the way, if you wanted.
1/4 teaspoon of salt, two teaspoons of cinnamon, again.
Coffee cake that's good, is so good!
It's like moist, it melts in your mouth,
that really nice crunchy top.
But like sad coffee cake is just so sad!
You shouldn't have to live through those things.
And one cup of all-purpose flour, in you go.
Let's give this a little bit of a mash and mix.
And now it's the fun part, I have eight tablespoons,
1/2 of a cup, 113 grams of unsalted butter,
it could be like a little bit cold,
it could be room temperature, it doesn't really matter.
Just cut it up into small pieces to give it a headstart,
and dump it in.
Okay, now you're going to use your clean fingers,
to just move things around in here,
just like you're making a pastry dough by hand.
You're going to start mixing it up, mashing it up.
There you go, you're going to end up with a crumbly mixture.
I actually really enjoy this part.
Use both hands and just mush it up, mush mush mush.
Some people think the streusel
is the best part of a coffee cake.
For me, it's that perfect,
like moist melt-in-your-mouth cake,
but you have to have a streusel topping,
it just isn't the same without it.
You can see right now, it's becoming a crumbly mixture,
you just want to like get that butter worked in nicely.
And you can squeeze it into a giant clump if you want,
like mega clump, and then just break it apart too.
It smells amazing, by the way, I can't tell you.
One last big clump and press,
and then just break it apart.
That is ready to be crumbled on top at the very end.
Set this aside, wash your hands,
and let's get these dry ingredients sorted.
I'm adding 2 1/4 cups of all-purpose flour
into a bowl that is over a scale but under a sifter,
that's 270 grams if you're counting.
To that, I'll be adding 1/4 cup of cornstarch.
This will give you a nice tender delicious cake,
if you don't have cornstarch,
you can totally use 2 1/2 cups of cake flour
that is gonna work as well.
3/4 of a teaspoon of salt, in you go.
And now I'm adding 2 1/2 teaspoons of baking powder,
One.
Two.
And three.
There we go.
(gasps) Three.
(laughs) One, two, and a half.
I scooped out that extra half teaspoon,
that was an accident.
Give it a sift.
Say thank you to the scale and give it a whisk.
We can set this aside now.
We have the cake batter, which we started.
Now it's time for those delicious wet ingredients
like butter, sugar, and sour cream.
For this part, we're going to cream 3/4 of a cup,
1 1/2 sticks of unsalted butter at room temperature.
Start off with the paddle mixer, give it a little cream.
Yes you could totally use
like a big bowl and an electric hand mixer.
You do not need a stand mixer for this.
Give it a nice start.
We're gonna add in one cup of granulated sugar, in you go.
Mix it up, let it get light and fluffy,
you can let the mixer run for a minute or two.
Now we're gonna plop in half a cup,
or 100 grams of light brown sugar, keep mixing.
Whenever you're mixing butter, sugar, wet ingredients,
make sure to scrape the bowl down,
it makes a huge difference.
I feel like I harp on this, but it's so important,
it can really mess up your recipes if you don't.
You'll have one cake layer that's perfect,
and one that looks crazy
because the ingredients weren't mixed properly,
so I'm scraping the bowl down.
We're going to mix it up just one more minute.
Okay, time for three eggs, one at a time.
I use large room temperature eggs,
extra large will work here too.
I personally think the whole egg sizing thing
is not real because you get extra large eggs
that are like this big, like a quail ate them.
Just saying.
All right, one egg in.
Let it mix up.
Add the next egg, and the last one too.
While that's mixing together,
two teaspoons, or 10 mL, of a nice vanilla.
Our last wet ingredient is one full cup of sour cream,
amazing, it's gonna give you a little bit of tang
and a lot of bit moisture.
If you can't get your hands on this,
you can totally use plain yogurt instead.
Let that mix up.
And yes, you should scrape that bowl down one last time.
Last but not least,
we're gonna combine the wet and the dry together.
Just scoot that on in there carefully,
mix it until it's almost combined,
and we're going to finish it off by hand.
I was actually talking to someone yesterday,
and she mentioned that she baked these delicious muffins,
or like some banana bread or something,
and it shrunk down afterwards.
It's because she over mixed it,
it went mix mix mix mix mix,
gluten developed, yanked it back after the bake.
So it looked perfect right out of the oven,
but then it shrank down and became dense.
You do not want to over mix, cakes and quick breads.
Yeast breads are totally different story though,
that's where kneading comes in.
Okay, mix it on low, keep an eye on it,
totally not finished,
we're gonna finish it with the spatula,
and scrape that bowl down.
You're going to see this batter is a little bit thicker
than you might be used to, don't panic,
it's okay it'll all work out,
it's supposed to be that way.
So mix mix mix, and this, by the way,
is the consistency of the batter, just so you see, thick.
We're going to take this off, oh boy.
And switch over to our pan now.
It's time to assemble, aren't you excited?
I'm going to use a 9 x 9 baking dish,
I found that was perfect for this recipe,
but an 8 x 8 will work too.
If you have a little bit of extra batter,
make a couple muffins.
You will thank me later.
Okay, so I lined my baking tin with
just a square of parchment paper.
I like to snip, snip, snip, snip, fold, fold, fold.
And it goes right in there.
It makes releasing so easy,
like cleaning the dishes super fast.
Take half of your batter and spread it
gingerly into your baking dish.
You can eyeball half,
don't worry about weighing it, of course.
This is the only part that gets tricky, I promise.
Because if you're using the paper it'll slide around a bit,
so just hold one edge,
and use a spatula or whatever to spread it out.
And it doesn't have to be totally even,
you just want to get like a nice coverage.
This recipe makes just enough batter
for a 9 x 9" dish in my opinion,
so don't go crazy eating raw cake batter.
We don't have extras.
So my twins, Lachlan and George,
are about to turn three tomorrow,
I'm making this at night,
the evening before their birthday.
And Lachlan requested a chocolate cake,
but George asked for a muffin cake.
(laughs)
Did a little research,
I'd never heard of a muffin cake before,
but I thought you know what,
a streusel topped coffee cake will be
like the most amazing muffin he's ever had.
I'm gonna stick some candles on it, it'll be amazing.
Okay mostly covered on the bottom,
now we're gonna add our delicious cinnamon filling.
This is gonna be so good, I recipe tested this of course.
I felt like the cinnamon filling
was definitely a must have.
So just liberally spread it over,
you can get it into the edges and whatever else.
And you can even, I'm gonna save a little bit actually.
Save a little bit and spread it out on top,
underneath the streusel.
Okay, get the rest of your cake batter,
and just transfer it over.
This isn't tricky per se, but just follow this step.
Start in the middle, and work your way out.
Because there is this kind of like,
sandy cinnamon layer in between,
it will melt after baking,
but right now it'll just kind of like
lift up the top layer if you pull it apart.
When you make this recipe it'll all make sense.
Wait, since I told you the story
about George and this is his birthday cake,
I have to tell you, I made a swap out for this
so at the end of the video
we're gonna move to a swap out.
I'm not gonna eat his birthday cake,
I would not do that to him.
This one I made for photography.
Okay, if you're like me,
you'll need to give your hands a quick wash
before you move on to the final step.
So wash wash wash.
The final step, this delicious streusel top.
Oh my gosh, I would eat this just like this.
Liberally sprinkle it on,
just throw it on top of there,
and let me tell you if you get streusel into the corner,
like if it goes all the way down, like up the side,
it's like a crunchy crispy amazing treat, it's so good.
I normally like cakes that have
like a super soft melt-in-your-mouth texture,
but with a coffee cake like this
I love the contrast of the streusel topping,
the crunchy edges, and in little words, it's like amazing.
Okay, let's get in any gaps you might've missed.
There, oh my gosh, this looks amazing.
This is gonna go into the oven at 350,
and let me tell you something before you put it in there.
Some people's ovens run hot, some people's run cold.
I have a theory that electric ovens
heat totally different from a gas oven.
So you know your oven,
you're gonna bake this for around 50 minutes
maybe a little bit less, maybe a little bit more,
like plus or minus five, or so minutes.
But just check the center with a skewer,
it should come out pretty clean,
it shouldn't like, sink at all when you touch it,
springy to the touch.
Okay, in you go, middle rack.
As promised my swap out is ready,
so let's have a bite, but before we do,
if you like this recipe check out my cake playlist.
Tons of cakes that you are bound to enjoy,
now it's time for a bite.
Oh that topping, so crunchy.
That right there is a perfect coffee cake.
Let me just tell you,
I really hope you get to make this recipe,
and if you like this recipe
hit that like button and subscribe,
and I'll see you in the next video.