Crumb Cake

This coffee cake is SO GOOD! I make it every year for my husband to bring into work to celebrate a co-worker’s birthday. Crumb cake is her favorite. In the past, I have even doubled it so that we can keep one at home. Decadent. This recipe is from The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook.

Yield: two 8-inch round coffeecakes, or a 9 x 13-inch pan, or a 9 or 10 inch tube pan.

Crumb:

  • 2 1/2 cups (10 1/2 ounces) unbleached all-purpose flour
  • 1 1/4 cups (8 3/4 ounces) sugar
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 cup (2 sticks, 8 ounces) butter, melted
  • 1 tsp vanilla extract
  • 3/4 tsp almond extract

Cake:

  • 8 T (1 stick, 4 ounces) butter
  • 1 cup (7 ounces) sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup (8 ounces) sour cream
  • 2 cups (8 1/2 ounces) unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp baking powder
  • confectioners’ sugar, for dusting
  1. Preheat the oven to 350 degrees. Grease the preferred pan(s).

For the Crumb:

  1. In a medium sized mixing bowl, whisk together the flour, sugar, salt, and cinnamon.
  2. Melt the butter in the microwave or small saucepan and add the extracts to it.
  3. Pour the flour into the butter 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.

For the Batter:

  1. In a large mixing bowl, cream the butter and sugar until light and fluffy.
  2. Add the eggs one at a time, and beat between additions. Scrape down the mixing bowl, then beat in the vanilla and sour cream.
  3. 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. Do not over-mix!
  4. Pour the batter into the greased baking pan(s). Crumble the crumb mixture over the top, until the batter is completely covered.
  5. Bake for 20 to 25 minutes for 8-inch rounds, 30 to 35 minutes for a 9 x 13-inch pan, or 35 to 40 minutes for a 9- or  10-inch tube pan, or until a tester inserted in the center comes out clean.
  6. Remove the cake from the oven and cool on a rack; dust the top with confectioners’ sugar, if desired.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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