Crumb Coffee Cake
photo by MamaGanoush
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
18
ingredients
-
CRUMB
- 591.47 ml unbleached all-purpose flour
- 295.73 ml sugar
- 2.46 ml salt
- 7.39 ml cinnamon
- 236.59 ml butter, melted
- 4.92 ml vanilla extract
- 3.69 ml almond extract
-
CAKE
- 118.32 ml butter
- 236.59 ml sugar
- 2 large eggs
- 4.92 ml vanilla extract
- 236.59 ml sour cream
- 473.18 ml unbleached all-purpose flour
- 2.46 ml baking soda
- 2.46 ml salt
- 4.92 ml baking powder
- confectioners' sugar, for dusting
directions
- Preheat oven to 350° Grease (your choice) 2 8-inch round pans or 1 9x13-inch pan.
- The Crumb: in a medium mixing bowl, whisk together the flour, sugar, salt and cinnamon Melt the butter in microwave or small saucepan and add the extracts to it.
- Pour the melted butter into the flour mixture and mix until all the butter is absorbed and you have a uniformly moistened crumb mixture; set aside while you make the cake batter.
- The Cake: In a large mixing bowl, cream the butter and sugar until light and fluffy; add the eggs one at a time, and beat between additions.
- Scrape down the mixing bowl, then beat in the vanilla and sour cream.
- In a medium bowl, whisk the flour, baking soda, salt and baking powder together; add to the butter/sour cream mixture, mixing until evenly combined.
- Pour the batter into the greased pan (s) of your choice, crumble the crumb mixture over the top, until the batter is completely covered.
- Bake for 20-25 minutes for the 8-inch round pans, or 30-35 minutes for the 9x13 pan.
- Bake until a tester inserted in the center comes out clean.
- Remove cake from the oven and cool on a rack; dust the top with confectioners' sugar, if desired.
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Reviews
-
This recipe was a hit! I subbed cream cheese for the sour cream and tried the frozen blueberry trick that another reviewer did. It was fabulous! The dough was difficult to "pour" into the pan-- there was nothing liquid-y about it. So I pressed the dough into the 9x13 pan. Wonderful breakfast or snack! For a high-end treat I'm going to drizzle it with a powdered sugar glaze next time.
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Tweaks
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This recipe was a hit! I subbed cream cheese for the sour cream and tried the frozen blueberry trick that another reviewer did. It was fabulous! The dough was difficult to "pour" into the pan-- there was nothing liquid-y about it. So I pressed the dough into the 9x13 pan. Wonderful breakfast or snack! For a high-end treat I'm going to drizzle it with a powdered sugar glaze next time.
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin