Brown Sugar-Banana Coffee Cakes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Easy, yummy, individual coffee cakes from Sunset magazine. Ingredients:
2 1/4 cups all-purpose flour, divided |
1 3/4 cups brown sugar, divided |
1/2 teaspoon salt, divided |
1/4 cup butter, cold |
1/4 cup butter, at room temperature |
2 large eggs |
1 tablespoon vanilla |
1/2 cup mashed ripe banana |
2 tablespoons baking powder |
1/4 cup sour cream |
Directions:
1. To make streusel mixture, in a food processor or a bowl, whirl or mix 3/4 cup flour, 3/4 cup brown sugar, and 1/4 teaspoon salt. Cut 1/4 cup cold butter into chunks and add to bowl; pulse mixture or cut in butter with a pastry blender until mixture resembles coarse crumbs. Set aside. (Note: to save time in the morning when you are making these, you could do the streusel up to a few days ahead, and store in a zipped baggy in the refrigerator).
2. In a bowl, with a mixer on high speed, beat remaining 1/4 cup butter and remaining 1 cup brown sugar until smooth. Beat in eggs and vanilla, scraping down sides of bowl as necessary, until well blended. Beat in mashed bananas.
3. In a small bowl, stir together remaining 1 1/2 cups flour, baking powder, and remaining 1/4 teaspoon salt. Stir into banana mixture. Gently fold in sour cream until well blended.
4. Grease and flour muffin pans: either a 6-cup jumbo muffin pan, or 18 regular muffin cups.
5. Divide batter equally among the 6 jumbo (1-cup capacity) or 18 regular (1/3-cup capacity) pans, filling each halfway. Sprinkle streusel evenly over tops of cakes (crumble the streusel first if it sticks together).
6. Bake in a 350° regular or convection oven until streusel is browned and a wooden skewer inserted into the center of a cake comes out with moist crumbs attached, 18 to 25 minutes. Cool 5 minutes in cups, then invert pan to remove. Serve warm or let cool completely.
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