Cheers to the classics! Fluffy butter rich cake, layered with a cinnamon ribbon and topped with crisp streusel. Great for breakfast, a midday snack served alongside cup of coffee or an evening dessert with, dare I say, a glass of wine while binging some TV. No one will judge.
This recipe is simple, broken down into parts just as the layers of this cake are. Best served warm but never necessary. Make some for your family, make some for your neighbors, make some for your self when that craving hits. I promise, you wont regret it.
Classic Coffee Cake
Cake Batter:
½ cup (1 stick) butter, softened 1 cup granulated sugar ½ tsp kosher salt 2 cups all-purpose flour ½ tbsp baking powder ¼ tsp baking soda 1 cup milk 1 large egg 1 tsp vanilla extract
Filling:
3 tbsp butter, melted ½ cup all-purpose flour ½ cup light brown sugar, packed 1 tbsp ground cinnamon
Crumb:
5 tbsp butter, melted ¾ cup all-purpose flour ½ cup light brown sugar, packed ½ tbsp ground cinnamon Pinch of salt
Directions:
Pre heat oven to 350 degrees.
Prepare a 9x9 baking pan with non-stick spray and set aside.
Prepare cake batter in a large bowl by adding butter, sugar and salt. With a large mixing spoon, work butter into the sugar and salt until its well-blended.
Add flour, both baking powders and milk and mix until combined and the batter is thick and smooth. Add egg and vanilla and mix one last time until worked through. Set aside.
In a separate bowl, make the filling by combining 3 tablespoons of melted butter, flour, brown sugar and cinnamon. Mix until well blended and set aside.
Pour half of prepared cake batter into the greased 9x9 baking pan, spreading to the edges. Spread the filling mixture as evenly as possible on top of the batter. Top filing with reserved cake batter and spread to the edges so that it is even, and all the filling is covered. Try not to swirl the batter and filing so that when it bakes you have a clear line on filling throughout the cake.
In the same bowl used to prepare your filling, prepare your crumb topping. Add 5 tablespoons of melted butter, flour, brown sugar, cinnamon and a pinch of salt and with a fork, blend until combined and crumbly. With your hands you can press the topping to created larger crumbles. Sprinkle topping across the top of your cake and gently press into place. 1 hour to 1 hour 10 minutes or until the center of the cake has set and bounces back when touched. You can also test the cake with a wooden pick. The cake is done when the tester comes back clean with no wet batter left. Cool cake for at least 30 minutes before slicing.
Serve warm or cool, either way, delicious!
~Nine to Twelve servings
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