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Breakfast
A rich, moist cake with a deep buttery taste and filled with chunks of brown sugar nuggets. This coffee cake is great for breakfast or brunch!
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Recipe insights & TIPS
It's the last week of my cook book spotlight gig. The New Southwest is a book I'm happy to have perched on my overloaded book shelf beside Julia Child's Baking With Julia and Thomas Keller's Bouchon among many others.
For my final spotlight recipe I chose Meagan's Sonoran Honey Streusel Coffee Cake. My reason for choosing this was because I'm a big fan of honey, and although I couldn't get a hold of Sonoran honey Meagan recommends using any local honey. Their retail store is less than two miles from my house with beehives scattered all over California. I couldn't wait to see what it'd taste like in a coffee cake.
This coffee cake has a serious butter level and you can taste it. It's so moist with an awesome crunchy crust. The streusel topping creates these big nuggets of buttery brown sugar which get stuck in the middle of the I really wanted to try it as soon as it had cooled but had to wait another day to photograph it.
Darn, you cloudy light! One thing I'd mention is that I ended up cooking the coffee cake for about 55-60 minutes as opposed to the 45 minutes in the book. Everyone's oven can be slightly different so I use the touch test when I bake any kind of cake. By pressing down in the middle I look for the cake to spring back up or you could try the toothpick method too.I hope my recipes turned on your taste buds because Hippocrene has generously offered to give 14 copies of The New Southwest as giveaways!
All you have to do is leave a comment on this blog post telling me what your favorite Southwestern dish is? Extra chances to win will be available in the Rafflecopter widget.
Recipe
Moist honey coffee cake with streusel
Course:
Breakfast
COOKing TIME:
50 minutes
Total TIME:
65 minutes
CUISINE:
American
PREP TIME:
15 minutes
SERVINGS:
8
Ingredients
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 teaspoon ground cinnamon
- 1/2 tsp salt
- 2/3 cup local honey
- 2/3 cup buttermilk
- For The Topping:
- 6 tbsp unsalted butter cut into cubes
- 1 cup firmly packed light brown sugar
- 1/4 cup all purpose flour
Ingredient Swaps
Instructions
- Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with parchment and set aside.
- Cream the butter and sugar together in an electric mixer until light and fluffy, about 5 minutes.
- Add the eggs and the vanilla and mix together.
- In another small bowl, whisk together the flour, baking powder, salt and cinnamon together.
- Add some of the dry ingredients to the butter mixture, alternating with the honey and the buttermilk.
- Continue until all of the flour has been added and the batter is smooth and shiny.
- Pour it into the prepared pan.
- To prepare the topping, crumble together the butter, sugar and flour until it resembles chunky breadcrumbs.
- Sprinkle over the surface of the cake batter and place in the oven for about 45-50 minutes and is springy when gently prodded in the middle of the cake.
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