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Recipe Name: Deluxe Sunday Morning Coffeecake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Cakes Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 10

Dry breadcrumbs
2 Cup(s) All-Purpose Flour
1 Cup(s) Plus 2 T Sugar
1 Teaspoon(s) Salt
10 Tablespoon(s) Unsalted butter, 1 1/4
1 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Baking soda
3/4 Cup(s) Buttermilk Or Full Fat Or
Low-fat yogurt
1 Egg
1 Teaspoon(s) Vanilla
3/4 Cup(s) Walnuts or pecans, finely
1/2 Cup(s) Firmly packed dark brown
1 Teaspoon(s) Ground cinnamon
Have all ingredients at room temperature - 68 to 70 degrees.
Positionrack in center of oven. Preheat the oven to 350 degrees.
Generouslygrease the bottom and lightly grease the sides of a 10"
springform pan.Sprinkle the bottom of the pan with breadcrumbs and turn
lightly tocoat. Tap out the excess crumbs. In a large bowl, whisk
together thenext threeingredients until well blended. Add and cut in
butter with a whisk untilthe mixture resembles coarse crumbs. Remove 1
c of the crumbs to aseparate bowl and set aside. Add to the mixture
remaining in the largebowl and whisk thorougly the baking soda and
powder. Add the buttemilk,egg, and vanilla. Whisk vigorously until the
batter is smooth andfluffy,1 1/2 to 2 minutes. (The batter is heavy. If
you prefer, beat on mediumhigh speed for about 1 minute). Scrape the
batter into the prepared panand smooth the top. For the streusel
topping, add the reserved crumbsandtoss with a fork until blended the
nuts, brown sugar, and cinnamon.Sprinkle the crumbs over the batter.
Bake until a wooden skewer insertedin the center comes out clean, 50 to
65 minutes. Let cool in the pan onarack for 5 to 10 minutes. Slide a
slim knife around the cake to detachitfrom the pan. Remove the pan
side. Let cool on the rack for 1 1/2 hoursbefore serving.NOTES : This
is a moist coffeecake with an extravagantly crumbly top. Aportion of
the dry ingredients becomes a streusel topping, while therest is turned
into a rich cake with the addition of buttermilk and anegg. Recipe by:
The All-New, All-Purpose Joy of Cooking, 1997, pg. 781Posted to
recipelu-digest by Jill & Joe Proehl <> onMar 18, 1998

Nutrition (calculated from recipe ingredients)
Calories: 330
Calories From Fat: 109
Total Fat: 12.4g
Cholesterol: 49.1mg
Sodium: 427.6mg
Potassium: 120.4mg
Carbohydrates: 51.6g
Fiber: 1.6g
Sugar: 31.1g
Protein: 4.2g

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