Streusel Swirl Coffeecake

I have yet another coffee cake recipe to share with y'all today.  By now, y'all know I absolutely love coffee cake.  But not just any coffee cake, it has to be moist and flavorful too.  The last recipe I shared, New York-Style Crumb Cake, was good I changed several ingredients because it was vegan.  This recipe is from the Family Table cookbook and its super simple to make.

I absolutely love recipes that you mix everything together, bake it in one pan and bam its done!  It's not that I'm lazy, just something so satisfying about baking something and then not having to fuss with it when it comes out of the oven.  Am I right?  :)

While this coffee cake was good straight out of the oven, it was even better the next day.  It's that baking with butter thing, anything you bake with butter always tastes better on the second day.  I will warn you that this recipe does have an ungodly amount of sugar, 2 1/4 cups total.  When I make it again, I'll try to cut down on this a bit.

Streusel Swirl Coffee Cake

Streusel

1/2 cup dark brown sugar

1/2 cup chopped walnuts

1 tablespoon cinnamon

Cake

8 tablespoons unsalted butter at room temperature

1 3/4 cup granulated sugar

1 vanilla bean, scraped (or 1 tablespoon vanilla bean paste)

3 large eggs

1 1/4 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 cup low fat greek yogurt

Streusel: Combine all ingredients in a small bowl.  Set aside.

Cake: 

Preheat oven to 350 degrees.  Grease a 9 x 13 inch baking pan with butter and line with parchment paper.

In a mixer bowl, beat butter, sugar and vanilla until light and fluffy, about 3-5 minutes.  Beat in eggs 1 at a time.

In a small bowl, whisk together dry ingredients.  On low, mix in 1/3 cup of yogurt, then 1/3 of dry mixture.  Alternate till all is incorporated.

Pour half of batter into baking pan and spread evenly.  Top with half of streusel.  Add remaining batter, smooth again and top with remaining streusel.  Swirl batter with a table knife to marble streusel into batter.

Bake 40-45 minutes.  Cool 10-15 minutes in pan.  Remove, slice and serve.

Wholesome Wednesday: French Apple Coffee Cake

Original

I found a pretty beat up old copy the Antoinette Pope School Cook Book published in 1955 at an estate sale.  The covers were falling off and it looked pretty bad.  I'd never heard of the Antoinette Pope School, but there was a location in downtown Chicago at 316 N Michigan Ave.  There was also a file folder with recipe lessons in it.  Total score for me!!  The estate sale just threw in the folder which was even better.  :)

Original

Alternate

I decided to make this French Apple Coffee Cake.  At my house we tend to have a lot of apples in the fruit drawer at any given time.  I love apples, but once they go into the drawer, its like they've disappeared in the fridge never to be seen again.  I think its due to out of sight, out of mind.  I don't even think about them till I want a yummy apple dessert, just like tonight.

Alternate

The reason I've listed an alternate apple filling is because the first one left the pastry kinda dry and bread like.  I've since made this recipe again and changed the filling and its amazing.  You could even actually increase the amount of apples and it would still be great.  I'll make sure to label the pics original and alternate so you can see the difference.  :)

Alternate

French Apple Coffee Cake
1/4 cup unsalted butter
2 cup flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup cold milk
2 egg yolks, beaten with a fork
1 oz compressed yeast (combined with 1 tablespoon granulated sugar) or 1 pkg dry yeast with 1/4 cup       water.  If using dry yeast reduce amount of milk by 1/4 cupful.

1/4 cup unsalted butter to roll in dough (soft)

Cut 1/4 cup of butter through dry ingredients until it looks like a coarse meal.  Add the milk and eggs, yeast, and beat well until smooth. Turn out onto a pastry cloth and knead gently several minutes, keeping dough soft as possible, adding a little more flour if necessary.  When dough is smooth, roll it to measure about 12x18 inches.  Spread 1/4 cup soft butter over 2/3 of the dough.  Fold into three, cover, and let rest in refrigerator for about one hour.  After one hour remove from refrigerator, cut through center into two pieces.   Roll each piece to measure about 8x14 inch rectangle.  Spread center of dough with about 1/2 cup of filling. Tun over to enclose filling.  Cut as desired or leave plain. Lift up carefully and place on lightly grased baking sheet.  Cover and let rest in refrigerator for about 20 minutes, not more than 30 minutes.  Bake in oven preheated at 400 degrees, for about 15-18 minutes or until golden brown.  Remove, let stand until cool, brush with lukewarm corn syrup, drizzle with Coffee Cake Icing and sprinkle with nuts if desired.

Apple Filling
1 cup apples peeled,cored and cut in small thin slices
3 tablespoons granulated sugar
1/8 teaspoon cinnamon
pinch of nutmeg
1/4 cup water combined with 2 teaspoons cornstarch

Cook all ingredients together until thick and glazy.  Let simmer 2 or 3 minutes.  When cool add 1 teaspoon lemon juice.  Will fill 1 coffee cake.

Alternate Apple Filling

5-6 medium cooking apples, peeled, cored and coarsely diced
5 tablespoons sugar
1/4 teaspoon cinnamon
2 teaspoons cornstarch
2 tablespoons lemon juice

 In a large skillet, combine the apples, sugar and cinnamon.  Cook over medium heat, stirring occasionally, for 5-7 minutes, until apples are tender, but still firm.  In a small cup, whisk together cornstarch and lemon juice.  Add to apple mixture and continue cooking, stirring occasionally until juices are thickened.  Removed from heat and let cool a few minutes.


Coffee Cake Icing
Combine 1 tablespoon hot milk or cream, 1/4 teaspoon vanilla and about 3/4 cup sifted confectioners' sugar.  If it is too thin, add more sugar.  If too thick, add more liquid.