Classic Coffeecake Base

This tender, moist coffeecake batter can be transformed each time you make it with endless combinations of filling and streusels.

Makes 10 to 12 servings

3 cups flour

1 1⁄4 cups sugar

1 tablespoon baking powder

1⁄2 teaspoon baking soda

1 ⁄2 teaspoon salt

3 eggs

1 cup buttermilk

1⁄4 cup sour cream

3⁄4 cup (1 1⁄2 sticks) unsalted butter, melted

Filling of your choice (streusel, jam, cookie or nut spread, chocolate, fruit, etc.)

Streusel:

1 1⁄2 cups flour

3⁄4 cup sugar

1⁄4 teaspoon salt

1 ⁄2 cup (1 stick) unsalted butter, melted

Preheat oven to 350 degrees. Grease a 13-by-9-inch baking pan, a 10-inch springform, a bundt pan or anything of similar size.

Combine dry ingredients in a large bowl. In a separate bowl, whisk eggs, buttermilk and sour cream until combined. Whisk in melted butter. Add wet ingredients to dry and stir with a spatula or wooden spoon until combined.

Make streusel: Combine flour, sugar and salt in a bowl. Add melted butter and stir until the mixture is moistened and clumps together.

Spread half the batter in bottom of prepared baking pan. Sprinkle with ⁄2 to 1 cup of your filling of choice. Top with

1 the remaining batter, using a spatula to spread it evenly. Top with a layer of streusel. Bake in preheated oven 50 to 60 minutes until a tester inserted into center comes out clean.

CHELSEA ZWIEG Classic Coffeecake can be made into the popular cinnamon swirl variety or another other variation of your dreams.