Coffee Cake for High Altitude!

This recipe is for my high altitude friends! (Sorry to my friends back in NJ/PA.) This cake is moist and perfectly paired with a traditional streusel topping. You could also make half of the topping and add some fruit like peaches or apricots! The possibilities are endless!

(Note: at the end of the recipe I tell you how to make pastry flour at home.)

Coffee Cake

High Altitude

Coffee Cake with Streusel Topping

Makes one 9x9 round cake pan

Ingredients

2 C pastry flour **(recipe to make your own at bottom of the page)**

½ C sugar

¾ tsp salt

2 tsp baking powder

1 tsp cinnamon

1 large egg

1 C milk

¼ C unsalted butter, melted

1 tsp vanilla extract

Streusel Topping

½ C brown sugar, packed (you can use light or dark brown sugar)

½ C sugar

½ C all purpose flour

¼ C unsalted butter, chilled and cubed

For the cake:

• Preheat oven to 375°. Grease bottom and sides of the cake pan.

• In a large bowl combine flour, sugar, salt, baking powder and cinnamon.

• Melt butter in microwave or over med heat in a sauce pan.

• In a small bowl whisk together milk, egg and vanilla. So the butter doesn't seize in the cold milk, add a little of the milk mixture into the warm butter while continuously whisking. Proceed to then add your tempered butter into the rest of the milk mixture. Whisk to combine.

• Add the milk mixture to the dry ingredients and whisk until combined.

• Pour batter into cake pan.

For streusel topping:

• In a medium bowl add brown sugar, sugar and flour; whisk to combine.

• Add chilled butter and with either a pastry cutter or your hands, combine until it forms a coarse meal.

• Sprinkle the entire bowl on top of batter and bake for 30-35 mins, or until a toothpick comes out clean.

• Allow to cool for 10 mins on a wire rack.

**Making your own pastry flour is pretty simple. It's always nice to have on hand for cakes, muffins, biscuits and more. I will suggest investing in a scale, it gives you more accurate measurements when baking.

At home pastry flour is 1/3 part cake flour and 2/3 parts of all purpose flour. So, if you need 20 oz. of pastry flour, you would divide 20 by 3 and that amount is your cake flour, the remaining number that you need to get to 20 oz. is your all purpose flour.

So, to make 20 oz of pastry flour it is 6.7 oz cake flour and 13.3 oz all purpose flour.**

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