CAPITOL CLIO'S KILLER COFFEE CAKE
*Makes One 8 X 8 coffee cake*
1 cup brown sugar
1 cup brown sugar
1 stick salted butter, room temperature
1/4 cup sour cream
1/2 cup milk
1.5 cups flour
1/2 tablespoon baking powder
2 tsp vanilla (vanilla bean paste if you can find it)
Whisk together dry ingredients in a large bowl: flour, baking powder and salt.
In a mixing bowl, beat together sugars and butter until light and fluffy. About 4 to 5 minutes with either a whisk or a paddle attachment. Scrape down the bowl and mix for a second to incorporate any lingering ingredients that were stuck to the side of the bowl.
Add eggs, one at a time. Beating about a minute between incorporations and scraping down the sides of the bowl every now and again.
Add sour cream and beat until just incorporated.
Starting with the flour, add flour and then milk in alternating pours. About 1/3 of each at a time. Scrape down the sides of the bowl again just to make sure nothing's hiding on the sides or the bottom.
1/2 cup brown sugar
1/2 cup pecan pieces
1 tablespoon cinnamon
Pulse all the ingredients together in a food processor until a crumbly paste forms.
You can leave out the pecans and stir together the brown sugar and cinnamon. Just add an additional ½ cup of brown sugar.
1 stick melted
1/4 cup granulated sugar
1/4 cup brown sugar
1/8 teaspoon salt
1.25 cups flour
1 tsp cinnamon
Place the dry ingredients in a large bowl and mix together with your hands. Pour in the melted butter and stir with a wooden spoon until the butter is fully incorporated and the crumble starts to form clumps. You may have to use your hands to really get into all the corners.
In a 8" x 8" baking pan (or another similar baking dish like a deep brownie pan) liberally sprayed with non-stick cooking spray, spread half the cake batter evenly.
Sprinkle the filling in an even layer on the first layer of cake, making sure to break apart any large clumps.
Spread the remaining batter on top of the filling in an even layer and with a long skewer or a knife, make swirling motions in the batter to incorporate the filling into the cake batter as if you were making a marble cake (but not as vigorously. You want a distinct layer with slight waves of filling infiltrating the top and bottom layers of the cake). Sprinkle crumble over the top layer of batter.
Bake at 350° for an hour to 35-40 minutes.
I am going to try this A.s.a.p.!!!
And I repeat: this is from Gesine at Confections of a (Closet) Master Baker . Go check out her blog, she has some mighty fine recipes over there! And a book out too!