The best delicious Deluxe Sunday Morning Coffeecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Deluxe Sunday Morning Coffeecake recipe today!
Hello my friends, this Deluxe Sunday Morning Coffeecake recipe will not disappoint, I promise! Made with simple ingredients, our Deluxe Sunday Morning Coffeecake is amazingly delicious, and addictive, everyone will be asking for more Deluxe Sunday Morning Coffeecake.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Deluxe Sunday Morning Coffeecake.
Ready to make this Deluxe Sunday Morning Coffeecake Recipe? Let’s do it!
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Dry Breadcrumbs
2 c All-Purpose Flour
1 c Plus 2 T Sugar
1 ts Salt
10 tb Unsalted Butter; (1 1/4
-Sticks)
1 ts Baking Powder
1/2 ts Baking Soda
3/4 c Buttermilk Or Full Fat Or
-Low-Fat Yogurt
1 lg Egg
1 ts Vanilla
3/4 c Walnuts Or Pecans; Finely
-Chopped
1/2 c Firmly Packed Dark Brown
-Sugar
1 ts Ground Cinnamon
Have all ingredients at room temperature – 68 to 70 degrees. Position rack
in center of oven. Preheat the oven to 350 degrees. Generously grease the
bottom and lightly grease the sides of a 10″ springform pan. Sprinkle the
bottom of the pan with breadcrumbs and turn lightly to coat. Tap out the
excess crumbs. In a large bowl, whisk together the next three
ingredients until well blended. Add and cut in butter with a whisk until
the mixture resembles coarse crumbs. Remove 1 c of the crumbs to a separate
bowl and set aside. Add to the mixture remaining in the large bowl and
whisk thorougly the baking soda and powder. Add the buttemilk, egg, and
vanilla. Whisk vigorously until the batter is smooth and fluffy,
1 1/2 to 2 minutes. (The batter is heavy. If you prefer, beat on medium
high speed for about 1 minute). Scrape the batter into the prepared pan and
smooth the top. For the streusel topping, add the reserved crumbs and
toss with a fork until blended the nuts, brown sugar, and cinnamon.
Sprinkle the crumbs over the batter. Bake until a wooden skewer inserted in
the center comes out clean, 50 to 65 minutes. Let cool in the pan on a
rack for 5 to 10 minutes. Slide a slim knife around the cake to detach it
from the pan. Remove the pan side. Let cool on the rack for 1 1/2 hours
before serving.
NOTES : This is a moist coffeecake with an extravagantly crumbly top. A
portion of the dry ingredients becomes a streusel topping, while the rest
is turned into a rich cake with the addition of buttermilk and an egg.
Yields
10 Servings
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