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
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:
-
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:
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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.
-
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.
-
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.
Baker Street says
Oh I love crumb cakes! The one on the King Author Flour website is a personal favorite! Yours looks just fantastic. Would pair perfectly with my morning cuppa! 🙂
Renee says
Thank you! I have not tried the one on the King Arthur website but now you have me interested in it too. I do enjoy trying different variations of recipes.
Jen @ Juanita's Cocina says
I want to sit down today with coffee, a book, and some crumb cake. This is beautiful Renee!
Renee says
Thanks Jen! I hope you do take some time to enjoy a book and cake too. It is nice to unplug every now and then.
Terry says
Yum
Renee says
Thanks Terry
amy @ fearless homemaker says
i love crumb cake + yours looks fabulous!
Renee says
Thank you Amy!
Deb says
Retro or not we adore crumb cake for a sweet weekend brunch! I haven’t tried the King Arthur recipe yet but your recommendation is compelling.
Also can’t resist commenting on the fabulous dishes in your photos!
Renee says
Thanks Deb. The dishes are a part of my German Sammeltassen collection. I am glad I get to share them via my blog.
Nicole says
This looks so delicious Renee. It’s funny how it must just be that time of year for crumb cakes 😉
I am posting one today too that I created for an author friend of mine. I’m going to have to try yours though, it looks just delicious!
Renee says
Any time of year is a good time for crumb cakes. Great minds think alike and I will be checking out your crumb cake post too.
Chung-Ah | Damn Delicious says
Crumb cake is my absolute favorite! And I love how big those crumbs are! Well done!
Renee says
Thanks a bunch! That is the ratio of crumbs to cake that I prefer. Bring on the crumbs!
Lyn @LovelyPantry says
This is so beautiful. I can imagine me and my Mom enjoying this with a nice cup of tea! So lovely, Renee!
Renee says
Thanks Lyn!
Susan says
Looks pretty authentic to me! I love coffee cake, I don’t think I’m capable of turning down a piece. Absolutely gorgeous Renee, excellent crumb to cake ratio.
Renee says
Thank you Susan. Glad to see someone else who likes the crumb topping as much as I do. No reason to skimp on the crumbs.
Family Foodie says
This looks perfect for an afternoon cup of coffee…. can’t wait to try it!
Renee says
Thanks Isabel!
Kayle (The Cooking Actress) says
I love coffee cake!
Renee says
Me too!
Amrita (Beetlebuggy) says
What a pretty crumb cake! I’m on a crumb cake high at the moment since I’ve been experimenting with a few and there was a time last week, when I had two big crumb cakes at home. Heheh. Gorgeous pictures!
Renee says
Two big crumb cakes? Oh my. I would be in heaven.
Terra says
Crumb cake is one of my weaknesses! I love your recipe, it looks lovely! Hugs, Terra
Renee says
Thank you Terra!