Greenfreak

I will have you know that this is the VERY FIRST time anyone has ever put my name in the subject of a thread!

I feel so special now. I'm going to go do a little jig.

Then I'm going to go home, grab my recipe and type it out!

Yes. please do share because I tried making the one from Krustez, and it just wasn't that great.

Entenmanns is better.

Geez.. This is the 2nd time I mentioned Entenmanns today.

Cinnamon Streusel Coffee Cake
(Makes one 10-inch coffee cake)

Ingredients:

Streusel filling:

2 tablespoons unsalted butter, at room temperature
3 tablespoons all-purpose flour
1/3 cup firmly packed golden brown sugar
¾ cup chopped pecans or walnuts
1 ½ teaspoons ground cinnamon

Batter:

2 ½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter, at room temperature
1 ¼ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 ½ cups sour cream

Position a rack in the middle of the oven and preheat to 350F. Butter and flour a 10 inch tube pan or bundt pan.

To make the streusel filling, in a small bowl, combine the butter, flour, brown sugar, nuts and cinnamon. Using a pastry blender or fork, mix until crumbly. Set the streusel aside.

To make the batter, in a bowl, stir together flour, baking powder, baking soda and salt. Set aside.

BY HAND: In a large bowl, using a wooden spoon, beat together the butter and granulated sugar until light and creamy. Mix in the eggs and vanilla, beating until smooth. Add the dry ingredients in 3 batches alternately with the sour cream and stir with a rubber spatula just until the batter is almost smooth.

BY MIXER: In a large bowl, beat together the butter and granulated sugar on medium-low speed until creamy. Beat in the eggs, one at a time. Stir in the vanilla, add the dry ingredients in 3 batches alternately with the sour cream and mix on low speed just until the batter is blended and almost smooth.

Pour half of the batter into the prepared pan and smooth the surface with the rubber spatula. Sprinkle evenly with half the streusel filling. Cover with the remaining batter and sprinkle with the remaining streusel.

Bake until a toothpick inserted into the center comes out clean, 40-45 minutes. Transfer to a wire rack and let cool in the pan for 10 minutes. Then turn out of the pan and let cool completely. Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

By the way, here's what I've changed:

The first time, I did it exact to the recipe.

Second time, I didn't butter and flour the pan since it's a non-stick, I added another 1/2 teaspoon of cinnamon to the streusel filling, added another 1/4 cup of walnuts, and put 75% of the filling in the middle and only 25% on the top (which turns out to be the bottom when you flip it).

Third time, I kept the changes I made the second time and added another tablespoon of butter to the streusel filling, put 95% of the filling in the middle and only a dusting on the top.

I think next time I'm going to increase the streusel filling amount by 25% and put more on the top. I just think when you put 1/2 in the middle, it's not as good. The stuff on the bottom crumbles off immediately when you cut it.

Enjoy!