I made this for my coworkers and clearly I need to keep this recipe handy. Such phrases as "the best baked good you've ever made" were thrown around. Fightin' words. This was the first time I ventured to make coffee cake and it was a lot easier than anticipated. This shall become a staple.
As always, room temperature butter is creamed with the sugar and eggs before adding the dry ingredients. The batter is thicker than cake batter, almost velvety. But don't forget the secret ingredient: yogurt. Originally, this was sour cream but I like using Greek yogurt better. In part because it's healthier but I also think it gives cakes and breads a better texture.
The cake bakes for about 30-40 minutes or until a skewer in the center of the cake comes out clean. Allow to cool before cutting into pieces but definitely try a piece warm. Heaven!
- Preheat the oven to 350. Grease a 9x9 pan and set aside.
- In a small bowl, combine all the dry ingredients for the streusal. Mix evenly before adding the melted butter.
- Use a fork or pastry cutter to mix the streusal until it's crumbly. Set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk together and set aside.
- In a large bowl, place the stick of softened butter. Using a hand or stand mixer, cream the butter until smooth.
- Add the sugar to the butter and continue to mix until fluffy (which is basically combined and smooth).
- Add the eggs one at a time to the butter and sugar mixture until combined. Also add the vanilla here.
- Alternate adding the flour mixture and the yogurt to the butter-sugar-egg mix.
- Pour half of the batter into the 9x9 pan. Top that layer with a layer of streusal. If you want to be fancy, you can use a knife to spread the streusal in a swirly pattern throughout the cake batter.
- Pour the remaining batter on top of the streusal layer and top with all remaining streusal (how many times can we say 'streusal'?).
- Bake for 30-40 minutes or until a skewer placed in the center of the cake comes out clean.
- The cake will deflate slightly as it cools. Allow to cool a bit before cutting into pieces and serving.