I was overjoyed when I discovered this recipe on the King Arthur Flour website. It is really great to be able to wake up in the morning knowing that the breakfast treat you want to serve your family and friends is mostly made, with little or no more work required other than baking. I've come to depend on the Amazing Overnight Waffle for those times when I know we will want waffles in the morning, so now I have a great coffee cake that requires nothing more in the a.m. than preheating the oven, taking the pan out of the fridge and sliding it into the preheated oven. Piece of cake, literally.
This make a lot of coffee cake. I took mine to a meeting this morning, so that helped, about three quarters was gone by the time the meeting was finished. Of course if you cut it into bigger pieces it might not take much time at all to polish it off. It has a tender crumb, lightly flavored with vanilla, a ribbon of cinnamon sugar and cocoa running through the middle and a topping of crumbly streusel. Delicious!
My only complaint was that it took a lot of bowls to make since you have one for melting the butter, one for the topping, one for the filling, and at least one more for the batter. I'm going to think about the instructions and see how I could reduce that pile of dirty bowls a bit. I know there has to be a way.
Don't let the dirty bowls deter you from making this. There are also lots of ways to doll it up...nuts and/or dried fruit mixed in the batter or piled on top of the filling, grated apple to put on top of the filling...you get the idea. Nuts could also be added to the streusel. I used the version where you can weight the ingredients on a scale, using the pound version. There is also one for grams and one by volume on the King Arthur site, plus great photos.
7 1/2 ounces brown sugar, light or dark
1 1/2 tablespoons ground cinnamon
1 teaspoon unsweetened cocoa powder