Brown butter coffee cake from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes by Richard Sax

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Notes about this recipe

  • ashallen on March 02, 2022

    Used pecans for the streusel. Nice cake and a bit healthier than other streusel coffee cakes since it uses yogurt instead of sour cream and half the flour is whole wheat. Baking soda flavor was a bit stronger than I prefer but that can be adjusted. The glaze does add another flavor layer which perks up the cake overall. Generally I prefer cakes like this without glaze but my husband loved it. I used white whole wheat flour and full-fat yogurt instead of the low-fat specified in the recipe - both seemed to work fine. My favorite recipe for this type of cake, however, is the Sour Cream Streusel Coffee Cake from Cafe Zenon in Eugene, Oregon published in Bon Appetit (December 1998). It's more decadent than this recipe, though (of course!!), with a pound of sour cream and twice as much streusel.

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