Cinnamon Crumb Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This scrumptious coffee cake is served at Sunday brunch in the Wisconsin Room of The American Club, a luxurious resort in Kohler, Wisconsin.The American Club, Edward Allman, Kohler, Wisconsin Ingredients:
1/3 cup packed almond paste |
1/4 cup butter, softened |
1 cup plus 5 tablespoons sugar, divided |
1/3 cup shortening |
6 egg yolks |
1/2 cup milk |
2 cups cake flour |
1 teaspoon baking powder |
2 egg whites |
topping: |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 tablespoon ground cinnamon |
1/4 cup cold butter, cubed |
Directions:
1. In a bowl, cream almond paste, butter and 1 cup plus 2 tablespoons sugar. Add shortening; beat for 2 minutes. Add egg yolks; mix well. Gradually beat in milk. Combine flour and baking powder; gradually add to creamed mixture and mix well. In another bowl, beat egg whites until frothy. Beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into batter. Transfer to two greased and floured 8-in. round baking pans.
2. For topping, combine the flour, sugar and cinnamon in a bowl. Cut in butter until crumbly; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 coffee cakes, 8 servings per cake.
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