Monday, April 11, 2011

Coffee Crumb Cake

I love to bake and it amazes me every time that you can turn simple ingredients like flour, eggs, butter, cinnamon and sugar into delicious baked goods like this coffee crumb cake.  Because I keep all of these ingredients in the house normally, the only thing I had to get from the store was the buttermilk. We couldn't wait to have the first piece but in my opinion it was better the next morning when it had a chance to fully cool and mold together.

Adapted from:

Cake Ingredients:
11/2 Sticks Unsalted Butter - Room Temperature
21/2 Cups Flour (Not Self Rising)
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Sugar
2 Eggs & 2 Egg Yolks
1 Teaspoon Vanilla Extract
2/3 Cup Low-Fat Buttermilk

Crumble Ingredients:
3 Cups Flour (Not Self Rising)
2/3 Cup Sugar
2/3 Cup Packed Brown Sugar
11/2 Teaspoons Cinnamon
2 Sticks Unsalted Butter
Powered Sugar for Dusting
Leave 2 sticks of butter out on the counter for about an hour before you begin to allow the butter to rise to room temperature this way it softens. Once your butter has soften you can begin. Preheat the oven to 325 F. Whisk together your dry cake ingredients (flour, baking soda, salt) in a medium size bowl. In a stand mixing bowl combine the soften butter and sugar on medium for about 2 minutes.
Once the butter and sugar become fluffy you can start adding the eggs and egg yolks one at a time. When they have been mixed in, add the vanilla. Alternating back and forth as it mixes, begin adding the dry ingredients then some buttermilk then more dry ingredients, then a little more buttermilk until everything has been combined.
Butter a 9x13 glass baking dish making sure to get all sides and corners to prevent the cake from sticking. I usually use the butter wrapper that has a small end slice of butter still in it. Spoon all of the batter from the bowl into the baking dish and spread it out evenly. Once your cake batter is done you can begin to work on the crumble.
In a large bowl mix together both of the sugars, cinnamon and flour. Cut up the butter into slices and put it in a microwave safe bowl. On a low power setting (I used '3') melt the butter in 1 min increments until it has fully melted. Be careful not to burn the butter. Pour the melted butter into the bowl.
 Using your hand, mix the butter into the dry ingredients. Grab it in handfuls and squeeze little by little to create the crumbles. After a few minutes it will be fully mixed and moist. Top the batter with the crumble mixture until it is fully covered.
Bake for about an hour, until the top is golden and a toothpick inserted into the middle comes out clean. Let cool on a wire rack at least 30 minutes. Slice into generous squares and dust with powered sugar.

Enjoy!! - Nicole

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