My story in recipes: Crumb Topped Coffee Cake

Monday, October 27, 2014

Crumb Topped Coffee Cake

The mornings are cooler and it's getting harder and harder for me to get out of bed in the mornings it seems. I just want to stay snuggled up under my covers lately.

So what is a girl to do who needs some inspiration to jump out of bed in the morning? Well, this girl programs the coffee pot to make hot water for my tea in the morning and then makes coffee cake before she goes to bed.

Yep, nothing motivates me to jump out of bed in the morning like the thought of a giant slice of crumbly coffee cake waiting for me in the kitchen. (Whatever it takes right?)

Super-Crumb Coffee Cake

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, firm and cold
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

Directions:

Preheat oven to 350F. Generously spray a 9-inch springform pan with cooking spray. Whisk the flour, sugar, and salt together in a food processor until combined. Cut in the butter in very small pieces - until the mixture resembles coarse crumbs.

Set aside 1 cup of the flour mixture.

Transfer mixture to a mixing bowl. Mix the baking powder and baking soda into the remaining flour mixture.

Add the room temperature buttermilk, egg, and vanilla. Beat well.

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. 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).