This simple breakfast cake is a favorite around the United States. The recipe makes two 9-inch cakes or about two dozen muffins.
- Try these scrumtpious streusel coffee cakes,Apple Streusel Coffee Cake and Raspberry Streusel Coffee Cake.
- Baking the cakes for a few minutes before adding the streusel keeps the topping from sinking into the batter. If your batter is extra-thick, though, the topping can be added just before the cakes go into the oven.
- For the easiest removal of the cakes, use non-stick springform pans. The batter shouldn't leak, but place them on a baking sheet just in case.
- To make coffee cakes from your favorite white or yellow cake recipe, just make the streusel in steps 1 and 2, then top the cakes with it after they've baked for 10 minutes.
- If making muffins, fill the muffin tins between two-thirds and three-quarters full with batter.
- Heat the oven to 350 degrees F.
- Combine 1/3 c. of the flour, 1/4 c. of the butter, brown sugar, cinnamon, allspice and cloves in a small bowl. This will be the topping.
- Stir it together well with your fingers until it resembles coarse meal. The pieces do not need to be uniform. Set aside.
- Generously butter two 9-inch cake pans and dust the insides with some extra flour. Shake out the excess. Or butter two 12-muffin pans.
- Beat the remaining butter in an electric mixer on medium speed for 30 seconds.
- Add the granulated sugar and vanilla and continue to beat until light and fluffy - about 7 to 10 minutes.
- Sift together the remaining flour and the salt, baking powder and baking soda.
- Add the egg whites one at a time to the batter, beating well after each addition.
- Add the flour mixture and buttermilk alternately to the batter in several additions.
- Divide the batter between the two cake pans. The batter should fill each pan about three-fourths full.
- Bake for 10 minutes.
- Open the oven carefully and sprinkle each cake with an even layer of topping, sprinkling the centers the least.
- Bake for 20 to 30 minutes, or until the cakes are set and a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then remove and cool on a rack.
- Loosen the sides of the cakes by running a paring knife along the pan rims before removing them.
- 1 3/4 c. granulated sugar
- 1 pinch ground cloves
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/3 c. brown sugar
- 1/4 tsp. allspice
- 1/8 tsp. salt
- 2 1/3 c. all-purpose flour
- 2 tsp. vanilla
- 3/4 c. buttermilk
- 3/4 cup unsalted butter
- 4 egg whites