double streusel carrot coffee cake
Have your cake AND coffee and eat/drink it, too.
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!
Notes
*To store: Keep coffee cake covered at room temperature for up to 3 days, or refrigerated for up to a week. Humidity will likely melt the streusel. Fuckin Florida.
*Apple juice substitute: If you don't have apple juice on hand, milk, buttermilk, or orange juice also work well.
*Quick cooling: After inverting the cake onto a plate, set in the freezer for 20 minutes to rapidly chill. Ice as directed.