Recipe: American cinnamon brown sugar crispy coffee cake

Home Cooking Recipe: American cinnamon brown sugar crispy coffee cake

Notes:

This is an American style coffee cake. Coffee cake refers to the classification of cakes, generally divided into two types. One kind of cake that is eaten with coffee can be called a coffee cake, and the cake does not contain coffee. It is a square, rectangular, and ring-shaped one. It tastes cinnamon, other spices, nuts, fruits, and seeds. Most of it has a layer of butter crispy syrup or syrup. The other is a coffee-flavored sponge cake. This is the first category. I also sprinkled the middle layer with crispy sugar. After heating, the crispy sugar is crispy, the inside of the sandwich is soft, and the butter inside will penetrate into the cake. The palate is between the cake and the bread. It is soft and fluffy. The taste is mixed with butter brown sugar and cinnamon. It is especially rich with coffee and milk. Mold: 9 inch (20 cm × 20 cm) square mold, you can also use the same size circular mold. Changed from: Pretty Simple Sweat

Ingredients:

Steps:

  1. Home Cooking Recipe: The oven is preheated to 350 degrees Fahrenheit (180 degrees Celsius). The mold is smeared with dust or paste baking paper.

    The oven is preheated to 350 degrees Fahrenheit (180 degrees Celsius). The mold is smeared with dust or paste baking paper.

  2. Make crispy sugar. Melt the butter into a liquid in a microwave oven and pour in the medium powder, white sugar, brown sugar, cinnamon and salt. Stir well with a fork and form a granule of granules.

  3. Bake a cake. Mix medium powder, baking powder, baking soda powder and salt for use.

  4. Send the butter to the fluffy shape, slowly add the white sugar, and hit the fluffy fluff. Put one egg, mix well and put another egg. Into the vanilla extract.

  5. Instead of using a machine in a mixture of sugar and oil, sift the powder mixture into three portions and add the sour cream twice. The sour cream can be added together with the first and last addition of flour. Mix well and do not see dry powder, do not over-mix.

  6. Put half of the batter into the mold, spread a layer of crispy sugar evenly, and spread the other half of the batter evenly over the crispy sugar. Spread the remaining crispy sugar evenly on the batter and gently flatten it by hand. So the crispy sugar can stick to the batter.

  7. Bake in the middle of the oven for 30-40 minutes (I baked for 38 minutes) until the middle part of the toothpick is clean.

  8. After taking it out, put the mold on the grill and let it cool.

Tips:

1, without sour cream, can be replaced with a special thick plain yogurt. When I did it, the sour cream was not so much, and I replaced it with a part of the cream. 2, when putting the second layer paste, you should light it when you smear it, because the sugar below has been stuck, and the sugar below is easy to be turned up. 3, you can also do not make two layers, put all the crispy sugar on the top layer. 4, stored at room temperature for 3 days, refrigerated for 5 days, frozen for 2 months.


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