Let them eat cake!

I asked Dan this year if he could pick any cake in the world for his birthday, what would it be. He told me something cinnamon-y and streusel-y  and carmel-y. So I typed those words into google and came up with this.

http://www.marthastewart.com/965160/cinnamon-streusel-coffee-cake

It didn't fit the carmel-y description, but I figured it would work. It was really delicious. I ended up making it again for book club with a few changes, and I think I liked it better my way. So, here's my way :) (basically no nuts, more cinnamon, less salt)

Martha Stewart Cinnamon Struesel Coffee Cake

Ingredients

• FOR THE STREUSEL TOPPING AND CENTER

  • 1 3/4 cups all-purpose flour
  • 1 cup packed light-brown sugar
  • 2 teaspoons ground cinnamon
  • Coarse salt
  • 1 1/2 sticks cold unsalted butter, cut into small pieces
  • 
    

• FOR THE CAKE

  • 1 stick unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Coarse salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup sour cream

• FOR THE GLAZE

  • 1 cup confectioners' sugar
  • 2 tablespoons whole milk

Directions

1. Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form.  Refrigerate until ready to use.
2. Make the streusel center: Mix together remaining 1/4 cup brown sugar, 1 teaspoon cinnamon.
3. Preheat oven to 350 degrees. Make the cake: Butter a 9-inch tube pan with a removable bottom. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl.
4. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined.
5. Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter.
6. Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment.
7. Make the glaze: Mix together confectioners' sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving.

It was very tasty. After Dan told me how good it was, he said he imagined something more carmel-y and with apples (not in his original search terms!) Of course after we talked about it more, I realized he had a specific cake in mind that I had made once about 4 years ago.  This one is really delicious, too. Here you go:

Apple Cake


1 1/2 c. oil

2 c sugar

3 eggs

1 1/2 tsp. cinnamon

3 c. plain flour

1 tsp. salt

1 tsp. soda

1 tbsp. vanilla

3 medium apples (2 large)

1/2 cup chopped nuts (optional) (I've never used the nuts)

Mix oil, sugar, eggs in a stand mixer 3 minutes on medium. Blend in dry ingredients and vanilla. Fold in apples and nuts. Bake in greased bundt cake pan at 350 for 1 hour and 20 minutes.

When cake is almost done: Whisk together over medium heat: 1 stick butter, 1/2 cup brown sugar, 2 tbsp. milk. for about 5 minutes.. Glaze will be runny. Pour over top of hot cake.

ENJOY!