Fat is always the best. Which is why I made this coffee cake…like if you’re going to eat dessert, or in this case, sugary breakfast carbs, might as well just go all out. Everything in moderation, like everyone always says. So here’s an amazing recipe for your traditional Cinnamon Crumb Coffee Cake, but the ratios are all off. The crumb layer is MEGA and much larger than the cake part…which is how I like it!
|the crumb ingredients
|The cake ingredients
|For the crumb mixture…this is the butter/sugar mixture
|Wet and dry ingredients for the cake batter
|Giant chunks of crumbs!
MEGA Crumb Coffee Cake
For the crumbs:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup (1 stick or 4 ounces) butter, melted
1 3/4 cups cake flour (I only had All-Purpose, but worked fine)
For the cake:
1/3 cup Greek Yogurt (I used vanilla)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour (I again used all-purpose flour–worked just fine)
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter, cut into 8 pieces.
1. Preheat oven to 325 degrees. Grease an 8-inch-square baking pan.
2. To make crumbs: in a large bowl, whisk sugars, cinnamon and salt into melted butter until smooth. Then, add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside. I made this part ahead of time, and then refrigerated it. You can skip the refrigeration if you are baking immediately.
3. To prepare cake, in a small bowl, stir together the yogurt, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of wet mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining wet mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula.
4. Pour batter into bottom of pan.
5. Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Press crumbs into cake slightly so that they will stick nicely to the cake.
6. Bake cake until a toothpick inserted into center comes out clean of batter, 45 to 55 minutes. Cool completely before serving.
Adapted from: Erica’s Sweet Tooth