double streusel carrot coffee cake
A different-fangled approach to one of the most beloved springtime treats.
I don’t want to say newfangled because I’m sure the concept of carrot coffee cake isn’t breaking news, but this coffee cake is really rad and worth your attention this week.
I was fairly certain an experience in Chicago poisoned my liking for carrot cake the rest of eternity. Thankfully, I’ve moved past that phase and can certainly stomach the treat again. After the Chicago marathon we visited Hugo’s Frog Bar and Fish House and for dessert ordered a carrot cake to share. We wondered why it cost over $20 but figured it was just a product of the glamour the restaurant afforded.
What we got instead was quite literally a 10 inch tall, four layer monstrosity which the waitress confirmed was about 1/4 of a giant cake. Holy shit people. It was serious.
Needless to say (though I’m saying it anyway), we did not finish the slab in one sitting. In fact, we didn’t finish it completely over the next few days, but we made an admirable dent. I did not crave carrot cake for the longest time thereafter. My response at seeing it on the menu was some form of saccharine PTSD.
Being April, though, carrot cake is a staple on festive flowery tables. I created a carrot layer cake last year and, while I’d like to redo it sometime to spiff up the recipe and photos, wanted something a bit different to celebrate our favorite nerd food. Coffee cake just seemed logical for J and I’s afternoon fika.
Batter Up!
The recipe directions seem to contain an expansive list of components, but rest assured that many of them repeat. Just make sure you have an ass ton of butter on hand.
I like to get the streusel done so my batter doesn’t have to sit long tapping its carroty fingers while I slap the filling together. Just mix flour, sugar, and cinnamon powder, then cut in some cold grated butter until a nice crumbly mixture forms.
Then, move on to the cake itself. Cream brown sugar and *gasp* more butter until smooth, then add eggs, vanilla, and grated carrot. You need a good amount of carrot, about 2 cups shredded.
Shimmy down to the dry ingredients. Flour, baking powder, baking soda, salt, and some aromatic spices. A good heft of cinnamon characterizes the flavor profile and is underlined by a hint of ginger and clove. Finish off with a splash of apple juice for a subtly fruity tinge.
Patty Cake Patty Cake, Bake Me A Cake
I chose an angel food pan to hold my cake, but any type of large bundt pan will do. The cutout center helps heat coffee cake more evenly. You can also use a 9 x 13 inch rectangular cake pan if you wish. Whatever you choose, grease it well with some butter or oil.
Pour in half the batter, then sprinkle on half the streusel you prepared earlier. Layer on the remaining batter and spread the last of the streusel overtop. All the streusel.
Bake the cake for about an hour, give or take 5 minutes. I check my cake after 50 minutes to see if it’s doing well or needs some words of encouragement. Opening the oven also emits a heavenly spiced scent that my nose quite adores.
Cool the cake in the pan for at least 20 minutes. I usually set it on a wire rack and get so caught up in other shit around my house that I forget about it for closer to 30. Then, run a knife around the edges and invert the cake onto a plate, flip it back upright, and cool completely. To speed cool, set the cake in the freezer for about 20 minutes.
Cry Me a River (Of Butter)
Guess what? MORE BUTTER. It’s worth it, though, because the toasty cream cheese frosting is the perfect nutty finisher for this gloriously thick cake.
Brown the butter for a few minutes in a small saucepan. Let it cool on the counter for around 10 minutes so it’s no longer scalding hot. Pour into a large mixing bowl and beat with some softened cream cheese, vanilla, and powdered sugar. If the icing is too thick, add a bit of milk or water until it’s drizzly but not overly wet.
Spoon or spread the icing over the cooled cake. Slice and enjoy!
I bought some vanilla bean flavored coffee the other day and think it’d taste incredible with a slice of this cake. A good cup of chai tea works, too. Really anything. There’s no wrong way to coffee cake, really. Except maybe cola. Ew.
If you don’t have apple juice on hand I’d suggest orange juice or milk as a substitute. Both work really well, and the OJ would lend a similar fruitiness if that profile appeals to you.
Random Q – what dessert is your go-to when out for dinner? Perhaps unsurprisingly, mine is carrot cake. If it’s under 50 degrees, always bread pudding as long as there’s no bananas because J cannot do banana flavored stuff. Except my buckwheat banana bread – that’s his only exception.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
double streusel carrot coffee cake
Ingredients
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 2 large eggs, at room temperature
- 1 cup whole milk Greek yogurt
- 2 tsp vanilla extract
- 2 cups grated carrots
- 2 1/4 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground clove
- 1/2 tsp kosher salt
- 1/2 cup apple juice
cinnamon streusel
- 1 cup granulated sugar
- 1/2 cup all purpose flour
- 6 tbsp butter, grated and very cold
- 2 tsp ground cinnamon
brown butter cream cheese icing
- 4 tbsp butter
- 4 oz cream cheese, very soft
- 2 tsp vanilla extract
- 1 1/4 – 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease a bundt pan with butter or oil.
- Make the streusel. In a small bowl, toss together the sugar, flour, and cinnamon. Cut in the butter with your fingers, two forks, or a pastry cutter until pieces no larger than the size of a pea remain. Set aside.
- In a large bowl, beat together the butter and brown sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, until fully incorporated. Beat in the vanilla and yogurt, then the shredded carrots until mixed thoroughly.
- Add the flour, baking powder, baking soda, cinnamon, ginger, clove, and salt. Whip until just combined. Slowly stream in the apple juice and beat until a thick batter forms. Do not overmix.
- Pour half of the batter into the prepared pan and spread gently with a spatula. Sprinkle on half of the streusel mix. Top with the remaining batter (don't worry if it isn't perfect!) and finish with the rest of the streusel. Place pan in the oven and bake for 55-60 minutes or until a toothpick emerges clean.
- Let the cake cool for 30 minutes in the pan. Gently run a knife around the edges and invert the cake onto a plate. Flip the cake upright and cool completely.
- When the cake is cooled, prepare the frosting. Melt the butter in a saucepan until golden and nutty, about 5 minutes. Let cool for 10 minutes. Beat the browned butter with the cream cheese and vanilla on low speed until smooth. Add the powdered sugar 1/2 cup at a time and beat until a drizzly but thick icing forms. If needed, add 1-2 tablespoons of milk or water to thin.
- Drizzle the glaze over the cooled coffee cake. Slice and serve!
