September 28, 2015
Oscar H. Hanson House B&B Serves Sinful Cinnamon Coffee Cake
Posted by: Duke
Hanson House Bed & Breakfast served Sinful Cinnamon Coffee Cake on the morning trays today. It’s topped with a crunchy praline. There is also a ½ inch ribbon of cinnamon-streusel running through a cake moistened with yogurt and buttermilk. The crumb was tender and moist. The only way I could resist was knowing it was not gluten free, although it could be. My husband retired 4 weeks ago and has been challenging me to think as he does, “A retired guy.” So when looking for something to bake for Sunday morning breakfast, I looked for a recipe where I had everything on hand and nothing to buy. I found this recipe in the December 2005 edition of Cuisine at Home.
Toast 1 c. chopped pecans in the over at 350 degrees for 6 minutes or until fragrant. Keep oven on. Note: If making this gluten-free, look for nuts that are not processed in a plant that processes wheat.
Heavily spray a 9-inch cake pan with tall sides (at least 2-inches high) with cooking spray. If you do not have a cake pan with tall sides, use a spring-form pan lined with parchment paper on the sides and bottom and spray heavily with cooking spray. If not heavily sprayed, the praline topping will stick to the parchment paper or pan. This cake will rise as it bakes.
For the praline topping, stir together:
¾ c brown sugar
¼ c. heavy cream
Pinch of salt
Pour into the mixture into the prepared pan so that it coats the bottom.
Sprinkle with the chopped pecans.
For the streusel, mix together by hand:
½ c brown sugar
1/3 c. all-purpose flour (Note: For a gluten-free version, use a gluten-free flour with about 1/3 tsp of Xanthan gum or Guar gum.)
4 Tbsp. unsalted butter, softened
1 ½ Tbsp. ground cinnamon
¼ tsp. table salt
Refrigerate until ready
For the cake, in a small bowl, sift together:
1 ½ c. all-purpose flour (Note: for a gluten-free version, use a gluten-free flour with 1 ½ tsp. of Xanthan gum or Guar gum.)
½ tsp. baking powder
½ tsp. baking soda
½ tsp. table salt
In a second small bowl or measuring cup with a pour spout, whisk together:
½ c. buttermilk
¼ c. low-fat vanilla yogurt
2 eggs, at room temperature
In a large bowl, cream:
½ c unsalted butter, softened
¾ c sugar
Alternate adding the flour mixture and the buttermilk/yogurt mixture to the creamed butter and sugar, starting and ending with the flour mixture. Mix only until blended. Do not over-mix. Put half the cake batter over the caramel layer, sprinkle with streusel, and then finish with the last half of the cake batter.
Bake for 50-60 minutes or until a toothpick in the center comes out clean. Cool for 5 minutes on a rack. Run a paring knife around the sides to loosen. Invert onto a serving platter while hot. Cool slightly before slicing. Because the top is sticky and hardens, use an electric knife or thin-blade knife for slicing.
Hint. The proteins in room temperature eggs unwind a bit and create a tender crumb. Mixing until blended does not over develop the gluten in the cake batter.