Cooking live with Slashfood: Streusel Coffee Cake 8

by Nicole Weston, Posted Jan 20th 2006 @ 7:13PM

nic's streusel coffee cake

Now that you have finished your cake, let's review the steps. You read your recipe carefully, preheated the oven, made the streusel, greased the pan, creamed the butter, added the eggs, finished the batter and baked it. It's time to taste it.

The cake is moist, rich and delicious. It isn't a light, spongy cake, but it is very tender and does not seem heavy or dense. I don’t know if I’ve ever had a cake with this much streusel on it – in fact, there was nearly as much streusel as batter in the recipe! I loved how simply pressing the streusel mixture into big chunks before spreading it on the cake resulted in professional looking and tasting topping. Aside from the hitch with the incorrect baking time being given in the recipe, I didn’t have any problems and found the recipe to be easy to follow. This cake is a little too rich for everyday breakfast, but it is a great choice for special occasions and is classic comfort food. The recipe says this serves 10-12, but I far prefer to cut it into 16 smaller slices.

Thanks for watching this "episode" of Cooking Live with Slashfood!

[Photo by Nicole Weston]

Filed Under: Food Porn, Raves & Reviews, Cooking Live with Slashfood, Feast Your Eyes, Ingredients, How To, Methods
Tags: baked, baking, baking instructions, baking tips, breakfast, brunch, butter, cake, cinnamon, coffee, coffee cake, coffeecake, comfort food, cooking live, cooled, cooling, dessert, eat cake, eating, eggs, flour, food porn, how to, instructions, martha, martha stewart, recipe, streusel, streusel cake, sugar, tea