Another recipe! Yay!!
This coffee cake isn’t crumby (despite its name) and it’s so worth every stick of butter! The almond extract in the crumb topping seals the deal. I just made this one this morning for my small group. Always a hit! Oh-and I grabbed it from my favorite baking cookbook King Arthur Flour’s Baking Companion. It’s the one in the cupboard where the cover is torn and the pages are stained. Yes, it’s that good.
Crumb Coffee Cake
from LaGringa at LaStradaTostada
The recipe will make two 8-inch round coffee cakes or fill a 9X13 pan or a 9-or10-inch tube (Bundt) pan.
2 ½ cups (10 ½ ounces) flour
1 ¼ Cups (8 ¾ ounces) sugar
½ tsp salt
1 ½ tsp. cinnamon
1 Cup (2 sticks or 8 ounces) butter, melted
1 tsp. vanilla extract
1 tsp. almond extract
8 T (1 stick or 4 ounces) butter
1 cup (7 ounces) sugar
1 tsp. vanilla extract
1 cup (8 ounces) sour cream
2 cups (8 ½ ounces) flour
½ tsp. baking soda
½ tsp. salt
1 tsp. baking powder
Confectioner’s sugar for dusting
Preheat oven to 350’. Grease preferred pan(s).
To make the crumb: In a medium-sized mixing bowl, whisk together the flour, sugar, salt and cinnamon. Melt the butter in the microwave or small saucepan and add the extracts to it. Pour the 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 and don’t forget to try some-it is absolutely, sinfully delicious-come on, it’s got a cup of butter in it : )
To make the batter: 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-sized 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 baking pan(s). Crumble the crumb mixture over the top, until the batter is completely covered. Bake for 20-25 min. for 8-inch rounds, 30-35 min. for 9 X 13-inch pan, or 35-40 min. for a 9 or 10 inch tube (Bundt) pan. Bake until a tester inserted in the center comes out clean. Remove the cake from the oven and cool on a rack; dust the top with confectioners’ sugar, if desired.
Bon Appetit, or, in keeping in step with the secondary language of LaStradaTostada: Buen Provecho!
Now, I must do laundry.