Copycat Sara Lee Butter Streusel Coffeecake
This recipe recreates the delicious Sara Lee Butter Streusel Coffeecake. It involves making a yeast dough, a creamy filling, and a buttery streusel topping. The dough is rolled, filled, and twisted into a spiral before baking.
This recipe recreates the delicious Sara Lee Butter Streusel Coffeecake. It involves making a yeast dough, a creamy filling, and a buttery streusel topping. The dough is rolled, filled, and twisted into a spiral before baking.
- 1 teaspoon salt
- 1/4 cup sugar
- 1 egg
- 1 1/4 cups flour
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 tablespoons flour
- 2 tablespoons sugar
- 1/2 cup brown sugar
- 1/4 teaspoon cinnamon
- 3/4 cup whole milk at room temperature
- 6 tablespoons cream cheese at room temperature
- 6 tablespoons butter at room temperature
- 1 package instant yeast i use red star yeast
- 3-3 1/2 cups flour
- 1/8 teaspoon freshly grated nutmeg
- milk for brushing on dough
- 1/2 cup butter melted and cooled
- Carbohydrate 40.5012338948692 g
- Cholesterol 32.8144531493388 mg
- Fat 12.006676708634 g
- Fiber 0.206050859756845 g
- Protein 0.686917876146274 g
- Saturated Fat 7.46037256412052 g
- Serving Size 1 1 Serving (64g)
- Sodium 1405.56119822917 mg
- Sugar 40.2951830351124 g
- Trans Fat 0.984949966302219 g
- Calories 265 calories
Step-by-step
- To make the dough, combine all of the dough ingredients (start with 3 cups flour) in order in the bowl of a stand mixer fit with the paddle attachment. Mix until a smooth, soft dough comes together. Knead until the dough is smooth. Dough should be soft, but slowly add up to 1/2 cup more flour if it's sticky. Cover and let rise in a warm place about an hour. Dough may not double in size, but should appear to have proofed.
- To make the filling, mix all of the ingredients (except the milk) together until well blended. Set aside.
- To make the streusel, whisk together the flour, sugars, salt, and cinnamon to combine. Pour in the butter and mix until combined.
- Preheat the oven to 350°. Grease two 9” round pans.
- Place the dough onto a floured work surface and roll into a 12 x 14-inch rectangle. Cut the dough into four lengthwise strips (each 3 inches wide). Brush each strip with milk and spoon a 1-inch strip of the filling down the center.
- Fold the dough over the filling and pinch to seal the filling inside. Repeat with the remaining strips of dough.
- Twist one of the dough strips and place one end of the twisted strip in the center of one of the prepared pans. Wind the dough around in a spiral, leaving a bit of room between the "coils" to allow space for expansion during baking. Twist the second strip and continue the spiral to fill the pan.
- Repeat the process to fill the second pan, then crumble the streusel over the top, dividing it between the pans. Let rise for 30 minutes.
- Bake for 30 minutes, or until golden brown. Remove to rack and let cool before serving.
My Unexpected Baking Adventure: A Coffeecake Story
Baking has never been my strong suit. I'm more of a "grab-and-go" kind of person, fueled by quick lunches and even quicker dinners. My kitchen is usually a battlefield of half-used containers and forgotten takeout menus. However, a recent trip to my aunt's house changed all that. She surprised me with a slice of her homemade Sara Lee Butter Streusel Coffeecake, a cake so incredibly moist and flavorful that it transported me straight to my childhood. The tender crumb, the sweet and creamy filling, and the perfectly crunchy streusel topping - it was a revelation. I couldn't resist asking for the recipe, but to my dismay, she couldn't give me the exact Sara Lee version. Determined to recreate that delicious taste, I started on a journey of baking experimentation, fuelled by a desire to reproduce that perfect balance of texture and flavor that only a really good homemade cake can offer.
The process wasn't easy. My first attempts were, let's just say, less than ideal. I burned the streusel, I forgot to add the yeast (twice!), and once I even ended up with a coffeecake that resembled more a deflated hockey puck than a delicious breakfast treat. Each failed attempt only made me more determined. I spent hours researching recipes, comparing ingredients, and tweaking techniques. I scoured the internet for tips from seasoned bakers, and I even consulted my grandma's dusty collection of vintage cookbooks. I slowly started understanding that baking is not just a process, but an art. It's about careful measurements, precise timing, and a good dose of patience.
The Ingredients: A Symphony of Flavors
The journey to creating my own Sara Lee-inspired Coffeecake required a careful selection of ingredients. Everything from the quality of the flour to the freshness of the butter plays a crucial role in the final product's success. I experimented with different types of flour, sugar, and yeast, discovering that some ingredients simply work better than others. I learnt that using a quality butter made all the difference, resulting in an incredibly moist and flavourful cake. I eventually found the right recipe with a balance of flavors and textures.
The Baking Process: Patience and Precision
The beauty of this recipe lies not just in the taste but in the process itself. There's something meditative about kneading the dough, feeling its texture change under your hands. Watching the dough rise in a warm corner of the kitchen is almost magical; it’s a reminder that patience and time are important in all aspects of life. The process of assembling the coffeecake is almost as enjoyable as eating it. Twisting the dough around the filling like a beautiful pastry-art feels therapeutic and fun. The process of sprinkling the streusel topping, that perfectly crunchy and buttery mixture, completes the beautiful creation.
The Final Result: A Coffeecake Triumph
After countless attempts, failures, and a mountain of dirty dishes, I finally managed to recreate the Sara Lee Butter Streusel Coffeecake. The final product was everything I had hoped for and more. The result was a tender and perfectly moist cake, with a creamy, cinnamon-spiced filling that is simply to die for. The crunchy and buttery streusel topping completes this amazing pastry.
This recipe is more than just a collection of ingredients and instructions; it's a testament to perseverance and the rewards of culinary experimentation. It’s a reminder that even the simplest things in life can bring immense joy and satisfaction. And more importantly, it's a recipe that I can now proudly share with my family and friends, knowing that I've turned a childhood memory into a delicious reality.
