Crumb Coffee Cake
Topped with large, cinnamon-infused crumbs, this crumb coffee cake recipe reminds us of a favorite store brand, but better!
Crumb Coffee Cake
Photo Credit : Heath RobbinsLike the sour cream coffee cake, crumb cake was a Northern European invention, originally prepared with a yeast-raised dough but simplified in the 20th century with the use of chemical leaveners like baking powder. It’s generally thought of as a New York specialty, but it’s found all through New England as well.
Yield:
9 servingsFor the crumb topping:
Ingredients
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/3 cup chopped walnuts
2 teaspoons ground cinnamon
1/2 cup unsalted butter, melted
Instructions
Preheat the oven to 375° and grease an 8-inch square baking pan.
Make the crumb topping: Combine the flour, brown sugar, walnuts, and cinnamon. Add the melted butter and mix with a fork. Set aside.
For the cake:
Ingredients
1-1/2 cups all-purpose flour
3/4 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon table salt
1/4 cup unsalted butter, melted, plus more for pan
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
Instructions
Next, make the cake: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the butter, egg, milk, and vanilla. Add the wet mixture to the dry ingredients and fold with a rubber spatula until just combined. Spread the batter evenly into the prepared pan. Top with the crumb topping. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
