This will be the last Wine Wednesday for the year….I’m so sad! It’s been a blast talking about everything from wine to tequila and sharing my food pairings with you. Hope you’ve had as much fun as I have. So on this last Wednesday of the year (can you believe it?!?) I wanted to leave you with something that you can have that is both totally yummy, but makes a great presentation when you have guests over during the holidays. This is a twist on traditional Streusel, but I’m sure it will soon become another favorite of yours.
What’s in store for 2012…who knows. I will say that I’m so grateful to all of you. I’m especially grateful to know that Wine Wednesdays is appreciated (the ranking on Wednesdays are massive). I see the true key to your heart is food (and a little libation to go with it :-))
I tried to think of what would go really well with this and IF you really need one, an Irish coffee which will go down so smoothly.
So Happy Holidays my dear, dear readers. May your plates and cups always run-over.
Buttery Streusel Coffee Cake
For the cake
1/3 cup warm water
1/2 teaspoon sugar
1 package active dry yeast (2 teaspoons)
2 cups all-purpose flour
3 tablespoons sugar
1 cup (2 sticks) good-quality unsalted butter, softened (try Plugra or Kerrygold)
1 whole egg plus 2 yolks
1/2 teaspoon pure vanilla extract
3/4 teaspoon kosher salt
For the streusel topping
3/4 cup all-purpose flour
1/4 cup dark brown sugar
1/4 cup granulated sugar
Pinch of kosher salt
4 tablespoons chilled unsalted butter, cubed
Sprinkle sugar and yeast over the warm water and let sit until foamy, about 10 minutes.
Meanwhile, in the bowl of a stand mixer fitted with the beater blade, combine flour, 3 tablespoons sugar, and butter. Mix until the ingredients are completely combined (almost creamed). Add the eggs and vanilla, followed by the salt and dissolved yeast. Continue mixing until the ingredients are just-combined. (Dough should be wet and sticky, like a very thick cake batter.)
Transfer the dough to a well-greased bowl, cover with plastic wrap and let the dough rest at room temperature for 30 minutes. Transfer the bowl to the refrigerator and chill overnight.
Remove the dough from the refrigerator and let sit at room temperature for 45 minutes to one hour. In the meantime, prepare the streusel topping (recipe below).
Preheat the oven to 350°. Thoroughly coat a tube pan with nonstick cooking spray. Press the dough (it will be very sticky) evenly into the pan. Top the dough with the streusel mixture. Bake for 40 – 45 minutes, until the streusel is golden and the cake is cooked through. Allow to cool for five minutes, then carefully remove the cake from the tube pan (slip a knife around the edges of the cake and beneath it). Serve warm, with coffee.
To reheat, wrap cake or cake slices in aluminum foil and cook in a 300° oven until warmed through.
To make the streusel topping, pulse the flour, brown sugar, granulated sugar, and salt in a small food processor. Add the butter and continue to pulse until the mixture forms coarse crumbs. Keep in refrigerator until ready to use. (This can also be done with your hands or a pastry cutter; just as if you were making a pie crust.)