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One of the three cakes I made for Sunday's joint choir practice. I can only tell you that the aromas that permeated my home while this coffee cake baked was delightful. The fine sandy texture of the streusel sandwiching the layers of the tender cake was also highly prized by those who sampled it. (Thanks to JN who expressed her delight :)

Recipe was inspired by a post from Nicole at "Baking Sheet." It is based on a Martha Stewart Living recipe that she tweeked.

Cinnamon Streusel Coffee Cake
For the Streusel:
2 ? cups ap flour
2 tsp cinnamon
1 tsp cardamom (or additional cinnamon)
1 cup brown sugar
? tsp salt
1 cup unsalted butter, softened

For the Cake:
2 ? cups ap flour
1 tsp baking powder
? tsp baking soda
2 tsp cinnamon
? tsp salt
? cup unsalted butter, very soft
1 ? cups sugar
3 eggs
1 tsp vanilla extract
1 ? cups plain yogurt or buttermilk (low fat or nonfat)
Preheat the oven to 350F. Grease a 10-inch tube pan.
Make the streusel:
Place all your streusel ingredients, except for the butter, in a large bowl and stir together. Cut the butter into 10 or 12 large chunks and add them to the bowl. Using your hands, rub the butter into the flour mixture until the mixture is crumbly. Some pieces can be large - the size of an almond or pecan - but they shouldn't all be that big. It may take 4-5 minutes because it is a bit harder to work with soft butter than firm. Set aside.
Make batter:
Combine flour, baking powder, baking soda, cinnamon and salt in a medium bowl and whisk until well combined.
In a large bowl, cream the butter and sugar together on medium-high speed until smooth and fluffy, about 3 minutes. Beat eggs in one by one, followed by vanilla extract.
Alternately add the yogurt (or buttermilk) and the flour mixture, making sure to end with an addition of dry ingredients. Don't forget to scrape down the sides of the bowl with a spatula as you mix.
Scrape half of your batter into the greased, 10-inch tube pan that you prepared earlier. Smooth batter with a spatula and top with 2 ? cups of streusel. Scrape remaining batter into pan, on top of streusel, gently spreading it to the sides of the pan with your spatula. Use your fingers to squeeze remaining streusel together into large and small chunks, then top batter with all remaining streusel.
Bake at 350F for 60-70 minutes, until a tester comes out clean (mine took about 64 minutes).
Place cake on a wire rack and allow to cool for 15 minutes. Run a sharp knife around the around the outer and inner edges of the pan. Remove tube portion with cake attached. Run knife over the bottom, loosening the cake. Gently replace cake in the pan, which will support it as you turn it upside down. Place a clean dishtowel on top of the pan and a baking sheet on top of that. Carefully flip pan over, turning cake out onto the baking sheet. Reinvert onto wire rack. Allow to cool completely.
Serves up to 20.

•••Things I love number two•••
One of my sisters' passions is baking and she's pretty good at it. Kate always tries out new stuff... different, but good most of the time :D. She made this pink grapefruit yogurt cake today, and I gotta say its much better then I thought it would be. In fact it was awesome!


For those that wanted the recipe:

Pink Grapefruit Yogurt Cake {makes one 10-inch cake, about 12 servings}

2 c flour
1 T baking powder
1/4 t salt
2 eggs
3/4 c granulated sugar
1 c plain whole milk yogurt
1/3 c vegetable oil
Juice and zest of 1 pink grapefruit (about 1/2 c juice and 1 T zest)
1 t vanilla extract
3 T powdered sugar

-Preheat the oven to 350 F. grease a 10-inch round springform pan (you can use a bundt type springform pan) and line with parchment paper.
-In a medium bowl, whisk together flour, baking powder and salt.
-On a clean surface, or in a large bowl, combine the granulated sugar and zest. with the back of a spoon or a flexible bench knife, rub the grapefruit zest into the sugar ( the essential oils will release into the sugar creating a beautifully fragrant sugar).
-In a large bowl, beat the eggs and grapefruit sugar until the eggs are thick and pale yellow. add yogurt, oil, 1 T of grapefruit juice and vanilla extract, stir well to combine. add flour mixture and stir to combine.
-Pour batter into the prepared pan, smoothing the top with a rubber spatula. bake for 30-40 minutes, or until the top is golden brown and a wooden skewer comes out clean when inserted near the center. place the pan on a wire rack for 10 minutes to cool. run a knife around the edge of the pan to loosen the cake release and remove the pan sides. cool completely on the wire rack.
-In a small saucepan, combine the powdered sugar and the remaining grapefruit juice and bring to a boil. reduce the heat to a simmer and cook, stirring, for 10 minutes, or until the glaze is slightly thickened. remove from heat.
-To finish the cake, place cake on a serving plate. pierce the cake all over the top with a skewer and pour the warm grapefruit glaze slowly over the cake and spread it with a spoon or pastry brush.

Enjoy :):)