|Based on Grand Central Bakery's recipe|
A delicious treat shared by my friend, Warren, food connoisseur, this coffee cake is both breakfast and dessert.
When asked if he liked this recipe, Ben answered, "Yes, definitely, I love this shit."
½ cup butter, chilled
1/3 cup granulated sugar
2/3 brown sugar
1/3 rolled oat
Pinch of salt
2 cups flour
½ cup granulated sugar
1 Tablespoon Baking Powder
1 teaspoon salt
½ cup butter, melted and cooled
1 teaspoon vanilla
2 cups sour cream or plain yogurt
2 cups fresh fruit; berries, sliced pears, you decide. If using frozen fruit, defrost before using.
Preheat to 350 degrees
Grease 9x13 baking pan
To make Streusel Topping
- Put butter in freezer for 10-15 minutes
- Dice into ¼ inch pieces
- Combine Sugar, Brown Sugar, Flour, and Salt w/ Butter using hands & pastry blender until crumbly
- Once Crumbly, mix in Oats
- Refrigerate until ready to use
To make Cake (Two Bowl Assembly Wet Bowl and Dry Bowl)
- Melt Butter and allow to cool
- Combine Dry Ingredients in Bowl 1 (Flour, Sugar, Baking Powder, and Salt) Once combined make a well in the center of mixture
- Whisk Eggs and add in Butter (melted), and Vanilla in Bowl 2
- Pour egg mixture into well created in the Dry mixture
- Add Sour Cream/Yogurt around the edges of the well
- Use a large spatula to fold ingredients. Be gentle. Batter may be lump and have sour cream streaks. This is okay.
- Scrape batter into prepared baking dish to form even layer
- Distribute fruit evenly across the top of batter
- Distribute Streusel topping evenly across the fruit layer in a sprinkling motion
- Bake for 45-60 minutes, rotate the pan halfway through
- To test use a tooth pick in the center of the cake it should come out clean.
- Serve straight from the oven with plenty of fresh, piping hot coffee
- Serves 12, or 2 very hunger boys.