- Have you been searching
for the perfect coffee cake with a melt-in-your-mouth texture, a delicious crunchy streusel, and of course, a little bit
of cinnamon filling inside? This is your lucky day! Hey, you're watching Preppy Kitchen where I, John Kanell, teach
you how to make delicious homemade dishes to share
with your family and friends. This cake is gonna be ready in two shakes of a lamb's tail, so let's get started. First off, the cinnamon
filling is gonna to dissolve and be really delicious in the cake but you could totally skip it if you just don't want an extra step or if you're not a fan for some reason. So into a small bowl, 3/4 of a cup of you know, slightly packed
light brown sugar, in you go. Two teaspoons of ground
cinnamon, one, and if you want, you can totally add other
spices that you enjoy too. Maybe a little bit of nutmeg,
whatever floats your boat. 1/4 cup of flour, in you go. Just give it a mash, and mix it up. If you opened up your brown
sugar and it is rock hard, don't worry all you have to do is either put it in a plastic
bag or a glass bowl, add a wet paper towel on top, and microwave it for like a minute. And then just give it a
chance to kind of like, breathe and come back to
life, and it'll be delicious. It's no fun when you open the pantry, ready to make something, and your sugar is just like
a giant rock, it's not cool. Okay, just broke up a couple little lumps. This is ready to set aside now, and we're going to do the streusel next. For your streusel top,
you have a couple options. I'm going to do the method where I mix it up with my little fingers, but you can just use melted butter too, it's really which ever you prefer. Into a medium bowl, 2/3 of a cup of lightly
packed light brown sugar. You could totally use dark brown sugar for this by the way, if you wanted. 1/4 teaspoon of salt, two
teaspoons of cinnamon, again. Coffee cake that's good, is so good! It's like moist, it melts in your mouth, that really nice crunchy top. But like sad coffee cake is just so sad! You shouldn't have to
live through those things. And one cup of all-purpose
flour, in you go. Let's give this a little
bit of a mash and mix. And now it's the fun part,
I have eight tablespoons, 1/2 of a cup, 113 grams
of unsalted butter, it could be like a little bit cold, it could be room temperature,
it doesn't really matter. Just cut it up into small
pieces to give it a headstart, and dump it in. Okay, now you're going to
use your clean fingers, to just move things around in here, just like you're making
a pastry dough by hand. You're going to start
mixing it up, mashing it up. There you go, you're going to
end up with a crumbly mixture. I actually really enjoy this part. Use both hands and just
mush it up, mush mush mush. Some people think the streusel is the best part of a coffee cake. For me, it's that perfect, like moist melt-in-your-mouth cake, but you have to have a streusel topping, it just isn't the same without it. You can see right now, it's
becoming a crumbly mixture, you just want to like get
that butter worked in nicely. And you can squeeze it into
a giant clump if you want, like mega clump, and then
just break it apart too. It smells amazing, by the
way, I can't tell you. One last big clump and press, and then just break it apart. That is ready to be crumbled
on top at the very end. Set this aside, wash your hands, and let's get these
dry ingredients sorted. I'm adding 2 1/4 cups of all-purpose flour into a bowl that is over a
scale but under a sifter, that's 270 grams if you're counting. To that, I'll be adding
1/4 cup of cornstarch. This will give you a nice
tender delicious cake, if you don't have cornstarch, you can totally use 2
1/2 cups of cake flour that is gonna work as well. 3/4 of a teaspoon of salt, in you go. And now I'm adding 2 1/2
teaspoons of baking powder, One. Two. And three. There we go. (gasps) Three. (laughs) One, two, and a half. I scooped out that extra half teaspoon, that was an accident. Give it a sift. Say thank you to the
scale and give it a whisk. We can set this aside now. We have the cake batter, which we started. Now it's time for those
delicious wet ingredients like butter, sugar, and sour cream. For this part, we're going
to cream 3/4 of a cup, 1 1/2 sticks of unsalted
butter at room temperature. Start off with the paddle
mixer, give it a little cream. Yes you could totally use like a big bowl and an
electric hand mixer. You do not need a stand mixer for this. Give it a nice start. We're gonna add in one cup of
granulated sugar, in you go. Mix it up, let it get light and fluffy, you can let the mixer
run for a minute or two. Now we're gonna plop in half a cup, or 100 grams of light
brown sugar, keep mixing. Whenever you're mixing butter,
sugar, wet ingredients, make sure to scrape the bowl down, it makes a huge difference. I feel like I harp on this,
but it's so important, it can really mess up
your recipes if you don't. You'll have one cake layer that's perfect, and one that looks crazy because the ingredients
weren't mixed properly, so I'm scraping the bowl down. We're going to mix it
up just one more minute. Okay, time for three eggs, one at a time. I use large room temperature eggs, extra large will work here too. I personally think the
whole egg sizing thing is not real because you
get extra large eggs that are like this big,
like a quail ate them. Just saying. All right, one egg in. Let it mix up. Add the next egg, and the last one too. While that's mixing together, two teaspoons, or 10
mL, of a nice vanilla. Our last wet ingredient is
one full cup of sour cream, amazing, it's gonna give
you a little bit of tang and a lot of bit moisture. If you can't get your hands on this, you can totally use plain yogurt instead. Let that mix up. And yes, you should scrape
that bowl down one last time. Last but not least, we're gonna combine the
wet and the dry together. Just scoot that on in there carefully, mix it until it's almost combined, and we're going to finish it off by hand. I was actually talking
to someone yesterday, and she mentioned that she
baked these delicious muffins, or like some banana bread or something, and it shrunk down afterwards. It's because she over mixed it, it went mix mix mix mix mix, gluten developed, yanked
it back after the bake. So it looked perfect
right out of the oven, but then it shrank down and became dense. You do not want to over
mix, cakes and quick breads. Yeast breads are totally
different story though, that's where kneading comes in. Okay, mix it on low, keep an eye on it, totally not finished, we're gonna finish it with the spatula, and scrape that bowl down. You're going to see this
batter is a little bit thicker than you might be used to, don't panic, it's okay it'll all work out, it's supposed to be that way. So mix mix mix, and this, by the way, is the consistency of the
batter, just so you see, thick. We're going to take this off, oh boy. And switch over to our pan now. It's time to assemble, aren't you excited? I'm going to use a 9 x 9 baking dish, I found that was perfect for this recipe, but an 8 x 8 will work too. If you have a little bit of extra batter, make a couple muffins. You will thank me later. Okay, so I lined my baking tin with just a square of parchment paper. I like to snip, snip, snip,
snip, fold, fold, fold. And it goes right in there. It makes releasing so easy, like cleaning the dishes super fast. Take half of your batter and spread it gingerly into your baking dish. You can eyeball half, don't worry about weighing it, of course. This is the only part that
gets tricky, I promise. Because if you're using the
paper it'll slide around a bit, so just hold one edge, and use a spatula or
whatever to spread it out. And it doesn't have to be totally even, you just want to get like a nice coverage. This recipe makes just enough batter for a 9 x 9" dish in my opinion, so don't go crazy eating raw cake batter. We don't have extras. So my twins, Lachlan and George, are about to turn three tomorrow, I'm making this at night, the evening before their birthday. And Lachlan requested a chocolate cake, but George asked for a muffin cake. (laughs) Did a little research, I'd never heard of a muffin cake before, but I thought you know what, a streusel topped coffee cake will be like the most amazing
muffin he's ever had. I'm gonna stick some candles
on it, it'll be amazing. Okay mostly covered on the bottom, now we're gonna add our
delicious cinnamon filling. This is gonna be so good, I
recipe tested this of course. I felt like the cinnamon filling was definitely a must have. So just liberally spread it over, you can get it into the
edges and whatever else. And you can even, I'm gonna
save a little bit actually. Save a little bit and
spread it out on top, underneath the streusel. Okay, get the rest of your cake batter, and just transfer it over. This isn't tricky per se,
but just follow this step. Start in the middle,
and work your way out. Because there is this kind of like, sandy cinnamon layer in between, it will melt after baking, but right now it'll just kind of like lift up the top layer
if you pull it apart. When you make this recipe
it'll all make sense. Wait, since I told you the story about George and this
is his birthday cake, I have to tell you, I
made a swap out for this so at the end of the video we're gonna move to a swap out. I'm not gonna eat his birthday cake, I would not do that to him. This one I made for photography. Okay, if you're like me, you'll need to give
your hands a quick wash before you move on to the final step. So wash wash wash. The final step, this
delicious streusel top. Oh my gosh, I would eat
this just like this. Liberally sprinkle it on, just throw it on top of there, and let me tell you if you
get streusel into the corner, like if it goes all the
way down, like up the side, it's like a crunchy crispy
amazing treat, it's so good. I normally like cakes that have like a super soft
melt-in-your-mouth texture, but with a coffee cake like this I love the contrast of
the streusel topping, the crunchy edges, and in
little words, it's like amazing. Okay, let's get in any
gaps you might've missed. There, oh my gosh, this looks amazing. This is gonna go into the oven at 350, and let me tell you something
before you put it in there. Some people's ovens run
hot, some people's run cold. I have a theory that electric ovens heat totally different from a gas oven. So you know your oven, you're gonna bake this
for around 50 minutes maybe a little bit less,
maybe a little bit more, like plus or minus five, or so minutes. But just check the center with a skewer, it should come out pretty clean, it shouldn't like, sink
at all when you touch it, springy to the touch. Okay, in you go, middle rack. As promised my swap out is ready, so let's have a bite, but before we do, if you like this recipe
check out my cake playlist. Tons of cakes that you are bound to enjoy, now it's time for a bite. Oh that topping, so crunchy. That right there is a perfect coffee cake. Let me just tell you, I really hope you get to make this recipe, and if you like this recipe hit that like button and subscribe, and I'll see you in the next video.
