Kitchen

[little miss sunshine]

Every time I make a coffee cake with streusel between cake mix, my coffee cake seems to split. I don't know how to fix this. Can you help? I just made the coffee streusel cake from David's book and it is delicious. But, between layers where I sprinkled the streusel filling, it split. Not great looking. But it taste good. What's the trick?

[JeanLouiseFinch]

I think it's a rather common occurrence for streusel-filled coffeecakes to split like that. I've never really viewed it as a problem.

[house cat]

I agree. I think it happens. It doesn't bother me, but if it bothers you, try using less streusel .

[tkins]

I am kind of the thinking the problem is not so much the amount of streusel you are using, but more likely the amount of flour and sugar to the amount of butter in the recipe. To me it sounds a little dry, which might keep the bottom batter layer and top batter layer from joining/baking together. If the recipe calls for you to cut in cold butter, you could try making it with softened or almost melted butter, the filling would end up a little moister and maybe allow it stick to the top and bottom layer without separating. You could also try making a muffin version with the steusel in the middle and see if it happen to them, if it doesn't then make them that way and call them mini or individual coffee cakes. As long as it tastes good, the way it looks is not as important and I am sure whoever gets to enjoy it, appreciates the fact that you took the time to make it and does not really care what it looks like. On the other hand I do understand the frustration when you make something and it does not look the way you wanted it too. Without seeing the recipe I am kind of guessing, but hope this helps. Happy baking.

T

[little miss sunshine]

The streusel part of this coffee cake in David's cook book calls for sugar, nuts and cinnamon. No butter to be cut in like other recipes I've made. And no flour. I thought it was too much sugar as compared to the nuts. I may play around with this recipe since the cake part is really good. It's very moist since it calls for 1 3/4 cups of sour cream in addition to 2 sticks of butter, 4 eggs. Since I got my KitchenAid mixer, I've been baking up a storm. I waited so long to finally purchase it. What held me back was space: where do I put it so it can be used without me lifting it. My sister solved my problem by giving me a cart for Christmas. So, now it has a place.

[Sabatini2]

Hi little miss sunshine! I'm also a fan of cinnamon streusel coffee cakes. In the old days, for the streusel, I used to start off w/ equal parts of butter, flour & sugar & a palm of cinnamon, & pulse in a food processor. Sometimes added more flour, depending on the weather. I used it for both the middle & topping. Once in awhile, I'd add ground, or finely chopped nuts. (Not often.)

Since then, I've begun to use a different filling, & prefer it - got it from a King Arthur Flour recipe, so that's what I use now. BTW, the cocoa doesn't flavor it, it's just for depth of color.

So, try this for the filling & see what happens. Good luck & happy baking! (I'll be over for coffee & cake at 10 a.m.)

KAF Filling recipe:

Filling

1 cup brown sugar, light or dark
1 1/2 tablespoons ground cinnamon
1 teaspoon unsweetened cocoa powder

(Mix & sprinkle the filling evenly atop first half of the batter.)

Just in case you want to try the King Arthur Flour recipe, here it is:

Cinnamon-Streusel Coffeecake

Streusel topping

1 1/4 cups granulated sugar
¼ teaspoon salt (if you use unsalted butter)
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon ground cinnamon
6 tablespoons butter, melted

Filling

1 cup brown sugar, light or dark
1 1/2 tablespoons ground cinnamon
1 teaspoon unsweetened cocoa powder

Cake

3/4 cup butter
1 teaspoon salt (1 ¼ teaspoons if you use unsalted butter)
1 1/2 cups granulated sugar
1/3 cup brown sugar
2 1/2 teaspoons baking powder
2 teaspoons vanilla extract
3 large eggs
3/4 cup sour cream or plain yogurt
1 1/4 cups milk (anything from skim to whole)
3 3/4 cups King Arthur Unbleached All-Purpose Flour

Directions

1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, or two 9" round cake pans.

2) Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside.

3) Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.

4) To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.

5) Add the eggs one at a time, beating well after each addition.

6) In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps.

7) Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.

8) Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan.

9) Sprinkle the filling evenly atop the batter.

10) Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.

11) Sprinkle the topping over the batter in the pan.

12) Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.

13) Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.

[little miss sunshine]

Thanks, Sabatini2. I'll try it. Your recipe sounds very "moist" (a good thing).