Skiers’ Morning: Quick Cinnamon Streusel Coffeecake


Skiers don’t have time for big breakfasts. It’s not that we don’t want the eggs-bacon-potatoes spread, it’s just that if we want to beat traffic off and on the hill, we need to get going. That means, a quick pour into the double-walled travel coffee mug and a slice of coffeecake.

You could really go “mcmeal” by picking up the pastry at the gas station along the way but, ewwww. Instead bake up this tried and true coffeecake.

(To make the coffeecake even faster to prepare in the morning, prepare the streusel and measure out the dry ingredients for the cake the night before.)

This cake will also freeze well. So pull it out when you know you’re ready for a quick bite on the way to the slopes.
Serves 8
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 tablespoon ground cinnamon
1 tablespoon unsalted butter, melted and cooled
1 cup pecans, almonds, or walnuts, chopped coarse
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon table salt
1 3/4 cups buttermilk or whole plain yogurt
1 cup packed light brown sugar
1 cup granulated sugar
3 large eggs
7 tablespoons unsalted butter, melted and cooled
1. For the streusel: Mix sugars, cinnamon, and melted butter together in medium bowl until mixture resembles wet sand; stir in nuts and set aside.
2. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Generously coat 13×9 inch baking pan with nonstick cooking spray.
3. Mix flour, baking powder, baking soda, cinnamon, and salt together in large bowl. Whisk buttermilk, sugars, eggs, and melted butter in separate bowl until smooth. Using rubber spatula, gently fold egg mixture into flour mixture and stir until batter looks smooth and well combined.
4. Using rubber spatula, scrape batter into prepared pan and smooth top. Sprinkle streusel evely over batter. Bake until streusel is golden and toothpick inserted into center comes out with just a few crumbs attached, 40 to 45 minutes. Cool cake on wire rack for 15 minutes before slicing and serving


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