Coffee. You love it. A lot. Some need it to survive; others, to not homicide someone. But not all coffee is the same, let's be real. That tar that's in every workplace (except for cool places like FB and Google headquarters) isn't that great. Maybe you need a coffee-connoisseur bucket list.
It's not surprising that the West Coast is the best coast for coffee, according to Rent.com. Seattle is the froth on top, followed by San Francisco, and Portland.
Maybe you can't live your ultimate coffee dreams, so perhaps some kick-ass coffee cake will make that tar better.
Courtesy of simplyrecipes.com:
Classic Coffee Cake
For the streusel topping:
1 cup (150g) brown sugar, packed
1 cup (96g) all-purpose flour
1 teaspoon ground cinnamon
Pinch kosher salt
1/2 cup (113g) unsalted butter, very soft
For the cinnamon layer:
1/4 cup (50g) sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
For the cake batter:
3 cups (384g) all-purpose flour
2 1/4 cups (450g) sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (227g) unsalted butter, very soft
1 cup (227g) sour cream
1/4 cup whole milk
4 large eggs
1 tablespoon vanilla extract
Preheat the oven to 350°F and butter or spray a 9x13 inch pan.
In a small bowl combine flour, brown sugar, cinnamon, and salt. Use a fork to mash the butter into the mixture until completely combined and crumbly.
In another small bowl, combine sugar, flour, and cinnamon. Set both to the side.
In the bowl of your mixer, add flour, sugar, baking powder, baking soda, and kosher salt. Using the paddle attachment for your stand mixer, stir on low to combine. Add the softened butter and beat on medium-low speed for 2-3 minutes, or until all of the butter is mixed in and the mixture resembles moist sand.
In a medium bowl, whisk together the sour cream, milk, eggs, and vanilla until combined. Add the mixture to the dry ingredients. Beat the batter on medium speed until you get a smooth batter. A few small lumps are totally fine.
Spread half of the batter into the prepared pan. Sprinkle the cinnamon-sugar layer over the top of the batter in an even layer. Spread the remaining batter over the top (this does require some patience since the batter likes to lift off the cinnamon-sugar layer). Top the final layer of batter with the crumble mixture.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 1 hour (or until the cake comes to room temperature) before serving.
You can make this cake a day or two in advance. Remove the cake from the pan and cover with plastic wrap. Keep it on the counter. To freeze the cake, wrap it in plastic, followed by foil.
The cracked Crack Wise Staff-- warriors of the Funformation Movement.