STREUSEL COFFEE CAKE (allrecipes.com)
Butter and Flour a 9X13 inch rectangular pan.
Preheat the oven to 350 or 175, depending on the type of oven you have.
2 Eggs at room temperature
One stick butter or half cup (softened)
One 8 ounce package Philadelphia cream cheese, it can a brand other than Kraft but it should be the American style cream cheese (softened)
I and ¼ cup of sugar
2 cups flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Half cup of milk at room temperature
One teaspoon almond extract
One teaspoon vanilla extract
Crumb Topping Ingrdients:
½ cup of flour
½ cup of sugar
½ teaspoon of ground cinnamon
¾ cup of chopped walnuts
½ stick of cold butter
First, sift all the dry ingredients. Few days ago, I was watching a baking show on a television channel. I have no clue what she was teaching, but what I did notice was that she added every dry ingredient directly to the mixing bowl. This is a practice best avoided. Many times, if you do not sift all dry ingredients together, you will notice baking soda or powder concentrated in one area of your final baking product. What sifting does is it distributes all dry ingredients evenly. Now, cream together butter, cream cheese, eggs (one by one) and sugar. Next, add the dry ingredients alternately with milk, starting and ending with flour. Add the two extracts, mix. Pour the batter in the pan.
Now take a ziplock bag, and mix with all the ingredients for the crumb topping. The topping should be solid, butter should be solid too. Finally, add or sprinkle the crumb topping on top of the raw batter in the pan. Bake for 45 minutes, or until a tooth pick comes out clear. This is a recipe from the baking/cooking site allrecipes.com. I cannot praise this recipe enough. It’s a spectacular recipe, and always wins fans. Additionally, it is fairly easy and quick to put together.
I have said it before and I’ll say it again, eggs should be put in a bowl of tap water to bring them to room temperature. If you’d like butter to be softened, put it in a bowl and keep it in a sunny window or close to the stove. I don’t like microwaving butter as it will turn the butter to liquid, and can affect the final product.