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.
Sunset JANUARY 2004
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 teaspoon 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 350° 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.
Nutritional analysis per small coffee cake.
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