Super Crumb Coffee Cake


My solution to making sure tomorrow is a better day than today!


    • 1 Tablespoon flour, for coating the pan
    • 2 cups all-purpose flour
    • 1 cup + 2 Tablespoons granulated sugar
    • 1 teaspoon salt
    • 10 Tablespoons (1 and 1/4 stick) unsalted butter, lightly softened (still cool to touch)
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 3/4 cup buttermilk, at room temperature*
    • 1 large egg, at room temperature*
    • 2 teaspoons vanilla extract
    • 2/3 cup brown sugar
    • 2 teaspoons ground cinnamon
Preparation Instructions
  • Preheat oven to 350F. Generously spray a 9-inch springform pan with cooking spray or grease with butter. Sprinkle the bottom of the pan with 1 Tablespoon of flour and tap out the excess.
  • Whisk the flour, sugar, and salt together in a large mixing bowl until combined. Cut in the butter in very small pieces. Whisk around with a whisk or mix with a fork until the mixture resembles coarse crumbs. Set aside 1 cup of the flour mixture.
  • Mix the baking powder and baking soda into the remaining flour mixture. Add the room temperature buttermilk, egg, and vanilla – you may want to do this with a mixer. The batter is very, very thick. Vigorously mix everything together until the batter is smooth, fluffy, and resembles frosting – about 2 full minutes. Spoon the batter into the prepared springform pan, smoothing the top.
  • Add the brown sugar and cinnamon to the reserved flour mixture. Toss with a fork until well blended. Sprinkle the crumbs over the batter, pressingly lightly so they stick. Bake the cake until the center is firm and a toothpick inserted in the center comes out clean – 50-58 minutes. Mine took 55 minutes. Allow to cool for 10 minutes, then remove the sides of the springform pan and allow cake to cool completely before serving (about 2 hours).


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