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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 18 |
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Directions: NOTES: To save time when making these individual coffee cakes in the
morning, make the streusel (step 1) up to a week ahead; seal in a zip-lock
plastic bag and chill. You can also mash the bananas (cover and chill) and
butter and flour the muffin pan the night before.
1. To make streusel mixture, in a food processor or a bowl, whirl or mix
3/4 cup flour, 3/4 cup brown sugar, and 1/4 teaspoon salt. Cut 1/4 cup
butter into chunks and add to bowl; pulse mixture or cut in butter with a
pastry blender until mixture resembles coarse crumbs. Set aside.
2. In a bowl, with a mixer on high speed, beat remaining 1/4 cup butter and
remaining 1 cup brown sugar until smooth. Beat in eggs and vanilla,
scraping down sides of bowl as necessary, until well blended. Beat in
mashed bananas.
3. In a small bowl, stir together remaining 1 1/2 cups flour, baking
powder, and remaining 1/4 teaspo
on salt. Stir into banana mixture. Gently
fold in sour cream until well blended.
4. Divide batter equally among 6 jumbo (1-cup capacity) or 18 regular
(1/3-cup capacity) buttered and floured muffin cups, filling each halfway.
Sprinkle streusel evenly over tops of cakes (crumble the streusel first if
it sticks together).
5. Bake in a 350F regular or convection oven until streusel is browned
and a wooden skewer inserted into the center of a cake comes out with moist
crumbs attached, 18 to 25 minutes. Cool 5 minutes in cups, then invert pan
to remove. Serve warm or let cool completely.
Preparation Time: :45
| Ingredients:
1 96/553 Pound(s) all purpose flour
14 81/134 Ounce(s) brown sugar
869/10000 Ounce(s) salt
8 Tablespoon(s) butter; room temp
2 eggs
3 Teaspoon(s) vanilla
1/2 Cup(s) bananas; ripe and mashed
839/2413 Ounce(s) baking powder
1/4 Cup(s) sour cream |
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