Crumb Cake

Afternoon cake and coffee. Oh yes! You know that sounds good. Or perhaps tea time? I do so enjoy a mid-day treat. Although I do not indulge in cake every day, it is nice to have it occasionally. One type of cake I like with coffee is crumb cake. It reminds me of the cakes and tortes in Germany with streusel topping. One bite of those buttery crumbs with a touch of cinnamon and all is good.

This is an old-fashioned style coffee cake. I have also seen it referred to as New York style. Since I have never had it in New York I cannot say it is for sure. What it is for sure is a moist cake that I cannot stop eating. Did I say I do not indulge in cake every day? Well, I did with this one. It called out to me until every last crumb was gone.

The recipe is easy for a homemade cake. It is adapted from the Crumb Coffeecake recipe on page 98 in the The King Arthur Flour Baker’s Companion cookbook. I omitted the almond extract and increased the vanilla (due to nut allergy). I also had a few minor changes to the method. King Arthur Flour is brand of flour I use in almost all of my baking. Their recipes are reliable and I have used many of them. If you do not have the cookbook, I highly recommend it and know it would be a great addition to your collection.

What is your favorite coffee cake? Do you have afternoon coffee or tea time? It is nice to sit and relax for a few moments and enjoy a treat. It is even better shared with a loved one or friend.

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Crumb Cake

A recipe for old-fashioned buttery crumb cake also called crumb coffee cake.

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 6 people

Author Renee

Ingredients

For the crumb:

• 2 1/2 cups all-purpose flour
• 1 1/4 cups sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 cup unsalted butter 2 sticks, melted
• 1 1/2 teaspoon vanilla extract

For the cake:

• 8 tablespoons unsalted butter 1 stick, softened
• 1 cup sugar
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1 cup sour cream at room temperature
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon baking powder

Instructions

For the crumb:

1. In a medium bowl, whisk together the flour, sugar, salt, and cinnamon. Add the vanilla to the melted butter. Pour the butter into the flour mixture and stir to mix until all the butter is absorbed and is a uniformly moistened crumb mixture. Set aside.

For the cake:

1. Preheat oven to 350 degrees F. Grease a 9 X 13-inch baking pan. Line the pan with parchment paper and grease the paper. Set pan aside.
2. In a large bowl, using an electric mixer cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Scrape down the bowl. Add the sour cream and vanilla and mix to combine.
3. In a medium bowl, whisk the flour, baking soda, salt, and baking powder together. Add the flour to the butter mixture and mix until combined. (Do not over-mix). Pour the batter into the prepared pan and spread batter evenly in the pan. Sprinkle the crumb mixture evenly over the batter. Bake for 30 to 35 minutes or until a cake tester inserted in the center comes out clean. Remove the cake from the oven and cool on a rack. Slice cooled cake into squares or rectangles. Serve and enjoy!

Recipe Notes

A recipe for old-fashioned buttery crumb cake also called crumb coffee cake.