Buttermilk Streusel Coffee Cake

Submitted by ratherbeswimmin

"In 'Clinton St. Baking Company Cookbook'"

 

• Ready In: 1hr 55mins
• Ingredients: 19
• Serves: 12

ingredients

• Streusel Topping

• 3⁄4 light brown sugar
• 1⁄2 cup all-purpose flour
• 1⁄4 cup rolled oats
• 1⁄2 cup chopped walnuts
• 1⁄4 cup sugar
• 1⁄4 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg

• Cake

• 16 tablespoons unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 2 cups buttermilk
• 2 teaspoons vanilla extract
• 2 teaspoons coffee extract or 2 teaspoons freshly brewed espresso
• 4 1⁄2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt

directions

1. Preheat oven to 300°; grease and flour a 10-inch Bundt pan or tube pan.
2. In a bowl, mix all the streusel topping ingredients together with a wooden spoon; set aside.
3. To make the cake-cream together the butter and sugar.
4. Add in the eggs, two at a time, mixing until well blended.
5. Mix in the buttermilk and extracts.
6. Sift together and stir in the remaining dry ingredients.
7. Fill the pan halfway with the batter; sprinkle with 2/3 of the streusel topping.
8. Add the rest of the batter; top with remaining streusel topping.
9. Bake for 60-70 minutes, until a pick comes out clean.
10. Cool; to unmold, place a plate firmly on top of the pan and flip, being careful to preserve the streusel.