MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cinnamon-Crisp Coffee Cake - Part One
Categories: Dakes, Chocolate, Snacks
Yield: 9 servings

MMMMM--------------------------FILLING-------------------------------
1/3 c (66 g) granulated sugar
2 ts Vietnamese cinnamon *
2 tb (12 g) unsweetened cocoa

MMMMM---------------------------CRUMBS--------------------------------
1 c (120 g) unbleached A-P
- flour
6 tb (75 g) granulated sugar
2 tb (14 g) confectioners; sugar,
- sifted
2 ts Vietnamese cinnamon *
1/4 ts Salt
6 tb (85 g) unsalted butter; in
- 1/2" cubes; room temp
1 ts Pure vanilla extract

MMMMM----------------------------CAKE---------------------------------
2 c (240 g) unbleached A-P
- flour
3/4 c (149g) granulated sugar
1 ts Baking powder
3/4 ts Salt
1/4 ts Baking soda
8 tb (113 g) unsalted butter; in
- 1/2" cubes; room temp
2 ts Pure vanilla extract
2 lg Eggs
1 c (227 g) buttermilk or Greek
- yoghurt

MMMMM-------------------------GLAZE (OPT------------------------------
3/4 c (85 g) confectioners' sugar
pn Cinnamon
2 ts (to 3 ts) water

* If using a different kind of cinnamon, increase to 1
tablespoon.

* Or dust with Snow White Non-Melting Sugar or
confectioners’ sugar. 

Set the oven @ 350ºF/175ºC.

Prepare an 8" square pan with a parchment sling or
reusable silicone liner, then lightly grease the sides
of the pan. Alternatively, line a 9" cake pan with a
round piece of parchment or round reusable liner and
lightly grease the sides. 

TO MAKE THE FILLING: In a small bowl, combine the sugar,
cinnamon, and cocoa. Set aside. 

TO MAKE THE CRUMBS: Weigh your flour; or measure it by
gently spooning it into a cup, then sweeping off any
excess. In a medium bowl, whisk together the flour,
sugars, cinnamon, and salt. Add the butter and vanilla;
toss to combine. Using a bowl scraper, fork, or your
fingers, work in the butter until crumbs form and no dry
spots remain. The crumbs should be irregular, ranging in
size from a pea to walnut. Set aside. 

TO MAKE THE CAKE: In a large bowl or bowl of a stand
mixer, combine the flour, sugar, baking powder, salt,
and baking soda. Add the butter and mix at low speed
using an electric hand mixer or the flat beater
attachment of a stand mixer until the mixture looks
sandy, about 1 to 2 minutes. (This mixing method is
called reverse creaming and is also known as the paste
method.) 

Beat in the vanilla and eggs, then mix until no dry
spots of flour remain. Stop the mixer and scrape the
bowl and beater attachment as needed; the mixture will
be thick. 

If using buttermilk, slowly pour it into the mixture
while the mixer is running on low speed. If using Greek
yogurt, add the yogurt all at once before starting to
mix. Continue to stir until the batter is smooth. Stop
to scrape the bowl and then mix again at low speed for
30 seconds. 

CONTINUED IN PART TWO

Yield: one 8" square or 9" round coffee cake

Recipe by Molly Marzalek-Kelly

RECIPE FROM: https://www.kingarthurbaking.com

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