Delicious Coffee Cake with Crumb Topping
March 14, 2014
Categories: Desserts, Cakes, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, July 4th, Kwanzaa Labor Day, Mothers Day, Picnic, Potluck, Thanksgiving, Oven Bake, Flour, more
"An exceptional Old-fashioned coffee cake one of the best I've made! I've made this numerous of times and sometimes I spoon a large can of blueberry pie filling over the cake batter part (before sprinkling the topping over) which really kicks it up a notch! If you like nuts, slivered almonds can be added to the topping."
- CRUMB TOPPING
- Serving Size: 1 (75.3 g)
- Calories 299.7
- Total Fat - 13.6 g
- Saturated Fat - 8.3 g
- Cholesterol - 51.2 mg
- Sodium - 187.8 mg
- Total Carbohydrate - 41.3 g
- Dietary Fiber - 0.7 g
- Sugars - 23.1 g
- Protein - 3.7 g
- Calcium - 39.3 mg
- Iron - 0.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Adjust oven rack to center position and preheat oven to 350 degrees F.
Grease a 9- by 13-inch pan (or you could use two 8-inch round cake pans).
For the Crumb Topping: In a medium-sized mixing bowl, whisk together the flour, sugar, salt and cinnamon.
Combine the melted butter with both extracts; gradually drizzle the melted butter mixture into the flour mixture while continuously and gently tossing with a fork. Continue to toss until all the butter is absorbed and you have a uniformly moistened crumb mixture. If texture of crumb is too small, gently squeeze small clumps together to make large crumbs ranging in size from that of a pea to that of a grape, about 1/4- to 1/2-inch in size. (Adding the butter too fast and/or over-mixing can result in the crumb mixture coming together as a solid dough. If that happens, simply use your fingers to break-up the solid crumb mixture into big crumbs, about 1/4- to 1/2-inch in size. Crumbs don't have to be uniform, just try to get most about this size.) Set aside while you make the cake batter.
For the Cake Batter: in a large bowl, cream the butter and sugar together with an electric mixer on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Beat in the vanilla and sour cream, scraping down the sides of the bowl with a spatula as needed.
In a medium-sized bowl, whisk together the flour, baking soda, salt and baking powder. Add flour mixture to the sour cream mixture and beat on low or stir with a large spoon until evenly combined.
Pour the batter into the prepared pan(s) and spread evenly. Sprinkle the crumb mixture over the batter with your fingers, covering the batter evenly and completely.
Bake 8-inch rounds for 20-25 minutes, or a 9- by 13-inch pan for 30-35 minutes. (Cake is done when a wooden pick or cake tester inserted near the center comes out clean, and the sides of the cake are golden and slightly pulling away from the edge of the pan).
Remove from the oven and let the cake cool in its pan(s) set on a wire rack. Carefully transfer the cake, crumb side up, onto a serving plate. Dust with confectioners' sugar, if desired.
No special items needed.