Saturday, November 7, 2009
Cinnamon roll coffee cake
There's a company-wide breakfast this coming week and I've been looking for a cinnamon roll or a coffee cake that I could make in advance so that I don't have to turn the ovens on at 3 a.m. to have it all hot and ready in time--you know, something I could make a wee bit in advance... When I saw this recipe for cinnamon roll coffee cake in one of my holiday baking magazines, I thought, "This could be the answer to my dreams!" And I do believe it is. I decided to make it one day (yesterday) and then warm it up the following morning (today!) and see how it fared... it performed quite nicely, and judging by the sizeable dent we made in in for breakfast, I think it's a keeper.
Cinnamon roll coffee cake
Makes one 9-inch cake, 8-10 servings
For the caramel topping
3/4 cup packed brown sugar
1/4 cup heavy cream
Pinch of table salt
1 cup chopped toasted pecans (as you can see from the picture above, I used sliced almonds I had on hand. It was yummy enough, but I think I will use pecans for the real deal this week.)
For the streusel
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 stick unsalted butter, cut into pieces
1 Tbsp. ground cinnamon
1/4 tsp. table salt
For the cake
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. table salt
1/2 cup buttermilk
1/4 cup lowfat vanilla yogurt
1 stick unsalted butter, softened
3/4 cup granulated sugar
Preheat oven to 350°; coat a 9-inch-round, 2-inch-deep cake pan with nonstick spray. Stir together the 3/4 cup brown sugar, cream and the pinch of salt for the caramel topping in a measuring cup. Pour caramel into the prepared pan, spreading to coat bottom of the pan. Sprinkle pecans over caramel. Process the 1/2 cup brown sugar, 1/3 cup fIour, the 1/2 stick butter, cinnamon, and the 1/4 tsp. salt for the streusel in a food processor, pulsing until mixture is sandy but without clumps; set streusel aside.
Whisk the 1 1/2 cups flour, baking powder, baking soda, and 1/2 tsp. table salt for the cake in a bowl; set dry ingredients aside, whisk together buttermilk, yogurt and eggs in a measuring cup with a pouring spout; set aside. Using a hand mixer, cream together the 1 stick butter and the 3/4 cup granulated sugar in a bowl only until combined. Alternately add flour mixture and buttermilk mixture to the creamed mixture, starting and ending with the flour mixture. Blend only enough to incorporate the dry ingredients into the batter. Spread half of the batter over the caramel in the cake pan, then sprinkle with half of the streusel. Carefully spread remaining batter over streusel in cake pan and top with the remaining streusel.
Bake coffee cake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool cake for 5 minutes on a rack, then run a paring knife around the sides to loosen cake. Invert cake onto a serving plate while hot. Let coffee cake cool slightly before serving.
So as I learned today, it is possible to make the cake in advance and then rewarm (I did about 20 minutes in a 250 degree oven) and proceed with then turning it out onto a plate. I also used a springform pan rather than a regular cake pan, not being sure how it would "turn out" onto the plate... I think I'm glad I did, though it's hard to know. I probably won't risk having cakes breaking all over the place in the future, and will just stick to the springform, where it's so easy to flip it and then gently pry off the pan's bottom.
The one thing I think I might add to the cake on Thursday morning--to give it the full cinnamon roll effect--is to drizzle a little cream cheese icing over the top for good measure. I'll let you know how that goes!