Homemade Drakes Coffee Cakes Recipe 395

Steps:

• *Note #1: Yes, you really do need cake flour for these to turn out properly. Using all-purpose will produce dry and brittle cakes. **Note #2: If you forget to set the egg out in advance to warm up to room temperature, try submerging it in very warm water before you begin making the crumb. That way, by the time you need it for the cake, it will be ready. ***Note #3: If you don't have buttermilk on hand, add a generous splash of lemon juice to the bottom of a 1/3 cup measuring cup and fill the rest with milk. Stir gently and set aside to curdle slightly. Make the crumb: Cut the stick of butter into 8 pieces and, in a microwave-safe bowl, heat on high for 1 minute. Stir briefly to finish melting any small chunk that remain, and set aside to cool slightly while you mix the dry ingredients. In a large mixing bowl, combine sugars, cinnamon, salt and and flour and make sure the brown sugar is broken up and no large clumps remain. Slowly drizzle in the slightly-cooled butter while mixing with a fork. The batter will form many large clumps, some small clumps, and some dry mixture will remain at the bottom of the bowl (that's ok). Don't overmix; you want to retail those large clumps. Set aside the crumb for now. Make the cake: Preheat the oven to 325 degrees. Thoroughly coat a 12-muffin tin with nonstick spray and set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, baking soda and salt on low speed to combine. If the butter is straight out of the fridge, cut it into 6 pieces, lay them out on a plate, and microwave on high for 15 seconds. If the butter is at room temperature, just cut it into pieces (do not microwave). Leaving the mixer running, add butter one piece at a time and beat for a minute or so until the butter is incorporated and no chunks remain. Combine egg, yogurt, vanilla extract and buttermilk in a tupperware container and shake vigorously for a few seconds until completely smooth. Add to the mixer bowl and mix on medium high speed for about a minute just until it becomes light and fluffy. A few very small chunks of butter may remain, which is fine. Be careful not to overmix. Fill each cupcake cup about halfway with cake batter (I used a heaping 2-inch cookie scoop-ful for each, but you can also just eyeball it). Tap slightly to even out the batter. Spoon the topping over the batter to fill the fill the remaining half of the cups. Bake for 10 minutes, turn the pan around on the rack, and back for another 11 minutes. Remove from the oven and allow to cool for about 10 minutes in the pan before eating. Makes 12 cakes. Keeps for up to 5 days in an airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Set aside.
• In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
• For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
• For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
• Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
• Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
• Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.