Gâteau au café streusel à la cannelle pour débutant
Ingrédients
- 2 cups all-purpose flour
- 1 (2-1/4 c. à thé) sachet de levure à levée rapide Fleischmann's®
- 2 cuillères à soupe de sucre
- 1/2 c. à thé de sel
- 3/4 tasse d’eau
- 2 cuillères à soupe d'huile de maïs Mazola®
- 1 œuf
- 1 c. à thé d’extrait de vanille pur
Garniture streusel
- 1/3 tasse de farine tout usage
- 1/3 tasse de sucre
- 1/3 tasse de cassonade
- 1 c. à thé de cannelle moulue
- 1/4 tasse de beurre ou de margarine
Glaçage
- 1 tasse de sucre à glacer
- 1 à 2 c. à soupe de lait
- 1/2 c. à thé d’extrait de vanille pur
PRODUITS
Méthode
- Combine 1 cup flour, dry yeast, sugar and salt in a large mixer bowl and stir until blended. Combine water and oil in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F). Add to flour mixture with the egg and vanilla.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add remaining 1 cup flour. Beat 2 minutes at medium speed of mixer, scraping bowl occasionally.
- Using a rubber spatula, spread dough in greased 8 x 8-inch pan. (Dont worry if the dough isnt even or filling the corners.) Cover with towel; let rise in warm place until doubled in size, about 30 to 45 minutes .
- While dough is rising, prepare Streusel Topping by mixing flour, sugar, brown sugar and cinnamon in a small bowl. Cut in butter with a pastry blender or two forks until very crumbly but with small pieces of butter still visible. Sprinkle topping over coffee cake. Bake in preheated 350°F oven for 35 to 45 minutes or until golden brown. Cool slightly on wire rack.
- For frosting, combine powdered sugar, 1 tablespoon milk and vanilla in a small bowl. Add an additional tablespoon of milk if needed, to get a slightly thin frosting. Drizzle over coffee cake.
