Recipe - Deluxe Sunday Morning Coffeecake

Dry Breadcrumbs
2 cup AllPurpose Flour
1 cup Plus 2 T Sugar
1 teaspoon Salt
10 tablespoon Unsalted Butter; (1 1/4
Sticks)
1 teaspoon Baking Powder
One half teaspoon Baking Soda
Three fourths cup Buttermilk Or Full Fat Or
LowFat Yogurt
1 lg Egg
1 teaspoon Vanilla
Three fourths cup Walnuts Or Pecans; Finely
Chopped
One half cup Firmly Packed Dark Brown
Sugar
1 teaspoon Ground Cinnamon

Have all ingredients at room temperature 68 to 70 degrees. Position rack
in center of oven. Preheat the oven to 350 degrees. Generously grease the
bottom and lightly grease the sides of a 10" springform pan. Sprinkle the
bottom of the pan with breadcrumbs and turn lightly to coat. Tap out the
excess crumbs. In a large bowl, whisk together the next three

ingredients until well blended. Add and cut in butter with a whisk until
the mixture resembles coarse crumbs. Remove 1 cup of the crumbs to a separate
bowl and set aside. Add to the mixture remaining in the large bowl and
whisk thorougly the baking soda and powder. Add the buttemilk, egg, and
vanilla. Whisk vigorously until the batter is smooth and fluffy,

1 One half to 2 minutes. (The batter is heavy. If you prefer, beat on medium
high speed for about 1 minute). Scrape the batter into the prepared pan and
smooth the top. For the streusel topping, add the reserved crumbs and

toss with a fork until blended the nuts, brown sugar, and cinnamon.
Sprinkle the crumbs over the batter. Bake until a wooden skewer inserted in
the center comes out clean, 50 to 65 minutes. Let cool in the pan on a

rack for 5 to 10 minutes. Slide a slim knife around the cake to detach it

from the pan. Remove the pan side. Let cool on the rack for 1 One half hours
before serving.

NOTES : This is a moist coffeecake with an extravagantly crumbly top. A
portion of the dry ingredients becomes a streusel topping, while the rest
is turned into a rich cake with the addition of buttermilk and an egg.
Recipe by: The AllNew, AllPurpose Joy of Cooking, 1997, pg. 781

Posted to recipeludigest by Jill & Joe Proehl jpxtwo@swbell.net on Mar
18, 1998