buttery streusel coffee cake

Tuesday, June 5, 2012

I was reading post earlier about motherhood and how sometimes, you want to be a bit selfish.

Sometimes I just want to sit alone in a corner.

I want to be able to go to the bathroom without having to worry about what to do with the baby. 

Be able to bake without having her strapped to me.

Be able to go out for sushi without her screaming her face off for an hour, while I try and jam sashimi in my face and wipe the pouring embarrassment sweat off my face.

This is the real motherhood no one talks about. 

But that's okay. Because even at 4 am when I'm had too much wine, that smile will melt my heart and make me forget that it took you 2 hours to fall asleep and you were a demon child all afternoon.

I'm grateful that I have a beautiful baby girl, who for the most part is an excellent child, who sleeps in ten hour stretches at night, is totally healthy, and makes my day that much more special.

And by special, I mean pooping up to her ears. 

Buttery streusel coffee cake
[ from the Kitchn ]

 This buttery cake is super simple and a great way to start off with yeast if you've never used it before. The rise takes place overnight in the refrigerator, so it's perfect cake to make on a Saturday night. Takes a few minutes to prep, then just pop it in the oven Sunday morning and you have a beautiful treat.

1/3 cup warm water
1/2 teaspoon sugar
2 teaspoons dry active yeast
2 cups all-purpose flour
3 tablespoons sugar
1 cup unsalted butter, softened
1 whole egg, plus 2 egg yolks
1/2 teaspoon pure vanilla extract
3/4 teaspoon salt

3/4 cup all-purpose flour
1/4 cup brown sugar, packed
1/4 cup sugar
pinch salt
4 tablespoons unsalted butter, chilled and cubed

In a small bowl sprinkle the 1/2 teaspoon of sugar and yeast over the warm water, let rest for 10 minutes or until foamy.

While the yeast foams, in the bowl of your stand mixer, fitted with the paddle, combine the flour, the remaining sugar, and the butter. Beat on medium speed until the mixture is well combined, almost creamed. Add the eggs and vanilla, followed by the salt and yeast/water mixture. Mix until just combined. 
Place dough into a large, well greased bowl, cover with plastic wrap and let rest for 30 minutes at room temperature. Then place the dough in the fridge overnight.

The next day, remove the dough from the fridge and let come to room temperature. About 45 minutes to an hour.

Meanwhile preheat oven to 350 and prepare streusel topping. 

In a small bowl, combine all the ingredient for the topping and using either a pastry cutter or your hand (like me), blend the ingredients together until the butter is well worked into the mixture.

Coat a tube pan with nonstick spray and press the dough into the pan. The dough is super sticky. Top with streusel topping and bake for 45 - 55 minutes, or until a tester comes out clean and the top is golden brown.

Let rest for 5 minutes in the pan before running a thin knife along the edges to remove the cake from the pan. Serve warm or at room temperature.