August 13, 2008

Cinnamon Swirl Coffee Cake

3 c. flour
1/2 c. sugar
1/2 tsp. salt
3 Tbsp. yeast
1 c. milk
1/2 c. butter
2 eggs
Streusel topping
3 Tbsp. butter
3/4 c. brown sugar
1 1/2 tsp. cinnamon
1 c. powdered sugar (a.k.a. 10X, icing sugar)
1-2 Tbsp. milk
1 Tbsp butter, melted
1/2 tsp. vanilla extract
Spray an 8-inch square baking pan with nonstick spray. In a large bowl, sift together flour, sugar and salt. With a fork, stir in yeast. Heat milk and butter until it is nice and warm - a little warmer than body temperature.

Add milk mixture and eggs to the dry ingredients. Stir thoroughly.

Pour into baking pan and set aside while preparing streusel topping.

Combine butter, sugar, cinnamon. Sprinkle streusel topping over thebater. Use your fingers to poke wells in the batter for the topping. Let stand 10 min. at room temperature.

Place coffee cake in COLD oven. Then heat to 350°F. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean.

While cake is baking, combine all ingredients for icing, using enough milk to make a drizzle-able mixture.

Remove from oven, let cool 10 minutes, then drizzle with icing, either from a spoon or from a ziplock bag with the corner cut off.

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