Kansas Day Coffee Time

This month is Kansas Day, and for someone who grew up with Kansas history and pride, it is a fun way to decorate the food tables. This Sunday I helped supply refreshments for our church's coffee time after morning service, so I baked (Kansas wheat) and decorated with sunflowers and Wizard of Oz. Even though the Dorothy jokes can get old, it is a fun theme to use.
Two new coffee cake recipes were waiting for trial in my notebook. I think they are both good and I'll use them again. However, both were baked for 50 minutes, and seemed a little dry. Next time I'll watch closer and check at 45 minutes.

Chocolate Chip Coffee Cake

Ingredients:

1 cup butter, softened

1 package (8 oz) cream cheese, softened

1 ¼ cup sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¼ cup 2% milk

1 cup (6 oz) semisweet chocolate chips

Topping:

¼ cup sugar

¼ chopped pecans

1 teaspoon ground cinnamon

Directions: In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk and mix well. Stir in chocolate chips.

Pour into a greased 9”x13” pan. Combine topping ingredients and sprinkle over the batter.

Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes. Cool completely before cutting.

Cinnamon Streusel Coffee Cake

Streusel Topping:

⅔ cups granulated sugar

pinch of salt (if you use unsalted butter)

¾ cups all-purpose flour

½ tablespoon ground cinnamon

4 tablespoons butter, melted

Filling:

1 cup brown sugar, light or dark

1 ½ tablespoons ground cinnamon

1 teaspoon unsweetened cocoa powder (for color, not taste. Optional)

Cake:

¾ cup butter, softened

1 teaspoon salt (1 ¼ teaspoon if using unsalted butter)

1 ½ cups granulated sugar

⅓ cup brown sugar

2 ½ teaspoons baking powder

2 teaspoons vanilla extract

3 large eggs

¾ cup plain Greek yogurt (or regular yogurt)

1 ¼ cups milk

3 ¾ cups all-purpose flour

Directions:

Preheat oven to 350 degrees. Lightly grease a 9”x13” pan.

Make the topping by whisking together sugar, salt, flour, and cinnamon. Add melted butter, stirring until well combined. Set the topping aside.

Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Set it aside.

To make the cake:

In a large bowl, beat together butter, salt, sugars, baking powder, and vanilla until well combined and smooth. Add eggs one at a time, beating well after each addition.

In a separate bowl, whisk together yogurt and milk until well combined.

Add flour to the butter mixture alternately with milk/yogurt mixture, beating gently to combine.

Pour/spread half the batter (about 3 cups) into the prepared pan, spreading all the way to the edges.

Sprinkle the filling evenly over the batter.

Gently spread the remaining batter over the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine the filling and batter thoroughly; just swirl the filling through the batter.

Sprinkle the topping over the batter in the pan.

Bake the cake until it is a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55-60 minutes. When pressed gently in the middle, the cake should spring back.

Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving.