Filled Coffee Cake
More of a breakfast cake than a dessert in my eyes, filled coffee cake is my go to "chaser" for mornings when I need more than a second cup of coffee. If you can resist eating the entire pan, this cake freezes well if wrapped tightly to eliminate as much air as possible. It's easily reheated and is sturdy enough to withstand a dunk or two into your cup for a double punch of coffee flavors. Any number of nuts can be used in this recipe as well (I used leftover pecans here) so clean out the pantry and get to baking!
Servings: 6 yield(s)
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Ingredients
    Streusel Topping
  • 1/2 cup brown sugar (110g baker's measure)
  • 1/4 cup flour (34g baker's measure)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 cup chopped nuts (38g baker's measure)
  • 2 tbsp Softened Butter
    • Coffee Cake
  • 3/4 cup brown sugar (150g baker's measure)
  • 1/4 cup shortening (48g baker's measure)
  • 1 beaten egg
  • 1 tsp vanilla
  • 1/2 cup milk (4oz baker's measure)
  • 1 1/2 cup flour (192g baker's measure)
  • 2 tsp baking powder
  • 1/2 tsp salt
Instructions
  1. Preheat oven to 375 degrees Fahrenheit
    2. Streusel Topping
  2. Mix together thoroughly until resembles sand-like consistency. Set aside
    3. Coffee Cake
  3. In a large bowl, mix brown sugar, shortening, beaten egg, and vanilla until just combined (about 4 minutes in a mixer, 6 by hand)
  4. Add milk to bowl and combine (roughly 2 minutes). Set aside
  5. Sift together flour, baking powder and salt
  6. Spread half of the batter in a greased 9x9x2" pan
  7. Sprinkle half of the streusel topping.
  8. Laying remaining batter then remaining streusel
  9. Bake for 25-30 minutes until toothpick pulls clean after inserted into center.
  10. Serve warm or cold.