Another breakfast recipe from King Arthur Flour. I swear we don't work for them...
This cake has a crunchy cinnamon topping that you'll want to lick off your plate. But I think my favorite part was the filling. I want to try making it with double the filling and half the topping next time.
1 1/4 cups granulated sugar
1/4 teaspoon salt (if you use unsalted butter)
1 1/2 cups flour
1 T ground cinnamon
6 T melted butter
1 cup brown sugar, light or dark
1 1/2 tablespoons cinnamon
1 teaspoon unsweetened cocoa powder
3/4 cup salted butter
1 teaspoon salt
1 1/2 cups granulated sugar
1/3 cup brown sugar
2 1/2 teaspoons baking powder
2 teaspoons vanilla extract
3/4 c plain yogurt
1 1/4 c milk
3 3/4 c flour
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan
Make the struesel topping first by mixing together the sugar, salt, flour, and cinnamon. Add the melted butter, stir until combined - it will look crumbly. Save for later.
In a seperate bowl, make the cake filling by mixing together the brown sugar, cinnamon, and cocoa powder.
In a third larger bowl, make the cake. Beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth. Add the eggs one at a time, beating well after you add each one.
In a separate bowl (you'll be doing a lot of dishes later), whisk together the yogurt and milk till well combined. Add the flour to the large bowl with butter mixture, and alternate with the milk/yogurt mixture, beating gently to combine.
Spread half the batter into the greased pan, spreading evenly and to the edge. Sprinkle the filling on top of this layer of batter. Then spread the remaining batter on top of the filling. Use a butter knife to gently swirl the filling into the batter. Don't combine filling and batter completely - just swirl the filling through the batter. Sprinkle the bowl of struesel topping over the batter in the pan. Bake the cake 50-60 minutes until golden brown around the edges and a toothpick comes out clean. Let it cool about 20 minutes before serving from the pan.