Streusel Coffee Cake

Everyone in our family loves Streusel Coffee Cake or “Kuchen” made for several generations by our mothers and grandmothers.

My sister LInda brought this version to our last family reunion and got great reviews…We are a tough crowd to impress…  Success… One cousin asked for the recipe immediately to bake for her Aunt’s birthday  a few days later….

This recipes makes the streusel first and chills in refrigerator while preparing the Cool Rise Sweet Dough.

The Cake is made ahead and baked the following day.

Streusel Topping:

• 10 Tbs. melted unsalted butter (omit extra salt if using salted butter)
• 1 cup sugar
• 2 cups flour
• 1 Tbs. baking powder
• 2 teaspoons cinnamon
• 1/8 tsp. fine salt – (omit if using salted butter)

Directions:

1. Make the topping:  In medium size bowl, add the flour, sugar, baking powder, cinnamon and salt. Whisk together until thoroughly combined. Pour in the melted butter and toss to coat.
2. Use your hands or a pastry cutter to blend until crumbly and sticking together.
3. Place in the refrigerator to chill, while you make the cake.
4. [Linda’s note:— I spread it out in cake size pan so it cools evenly & I can break up larger clumps with a fork when it is time to sprinkle it on top of dough.]

Cool Rise Sweet Dough (Farm Journal Bread Cookbook 1969)

Ingredients

• 5-6 c. flour
• 2 pkgs. yeast
• 1/2 c. sugar
• 1 1/2 tsp. salt
• 1/2 c. butter [melt butter, but do not add too hot]
• 1 1/2 c. hot tap water  [not too hot]
• 2 eggs
• Cooking oil

Directions:

1. Spoon flour into measuring cup and level. Combine 2 cups flour, undissolved yeast, sugar and salt in large bowl. Stir to blend, add butter.
2.  Add hot tap water [do not have water too hot or it will kill the yeast].
3. Beat with electric mixer at medium speed for 2 minutes. Add eggs and 1 cup flour. Beat with mixer at high speed 1 minute.
4. Gradually stir in enough flour with wooden spoon to make soft dough. (use Kitchen Aid mixer & dough hook—easier than using a wooden spoon.  )Beat till it “leaves the side of the bowl”
5.   Turn out on floured board. Knead 5-10 minutes or until dough is smooth and elastic. Cover with plastic wrap then a towel. Let rest 20 minutes.
6. Punch down & Divide and shape as desired. (at this point can use for kolache type rolls,  cinnamon rolls or coffee cake)
7.  For coffee cake, spread dough on greased baking sheets (suggest  jelly roll type pan with sides, not flat baking sheet)  or in greased pans.
8. Brush dough lightly with oil (or melted butter).   Sprinkle on streusel—lightly press it down so it will stick to dough.  Cover pans loosely with plastic wrap.
9. Refrigerate 2-24 hours. When ready to bake remove from refrigerator. Uncover, let stand 10 minutes (while oven is preheating).
10.  Bake at 375 for 20-30 minutes. Cool on racks.   Brush crust with butter .

Yield – 2 large coffee cakes.