My Favorite Coffee Cake

Happy summer everyone! I’m having a great time with my 3-day weekends during summer quarter, and summer has finally arrived in Seattle! The weather has been sunny and warm and amazing, and I’ve been exploring the I-90 corridor, Rainier National Park, and the Olympic Peninsula with my friends. I’ve also been enjoying our backyard space, and hosting lots of barbecues, which has been super fun!

For the last barbecue, I made this coffee cake, which I made a month or so ago with Shelby, and it was amazing. We had to use up some leftover sour cream from the rugelach, and so Shelby found this recipe, and it turns out to be the best coffee cake we’ve ever made. It has a huge amount of crumb topping, and the sour cream keeps the cake portion soft and delicious. I basically used the recipe from Buns in My Oven with only a couple very minor changes. Here’s the recipe!

Coffee Cake

adapted from Buns in My Oven

Makes 24 servings

Ingredients

For the cake:

2 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/2 cups granulated sugar

2 eggs

1 1/4 cups sour cream

1 tsp vanilla extract

For the crumb:

1 cup brown sugar

1/2 cup granulated sugar

2 tsp cinnamon

1/2 tsp salt

2 1/2 cups all-purpose flour

1 cup (2 sticks) unsalted butter, melted

Directions

Use the butter wrappers to grease a 9×13 glass pan and preheat the oven to 350˚F.

To make the cake, sift together the flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, cream together the butter and granulated sugar, until smooth, then beat in the eggs, sour cream, and vanilla extract. Add the dry ingredients and mix until just combined. Pour into the pan.

To make the crumb, sift together the sugars, cinnamon, salt, and flour. Pour the melted butter over it and mix until it starts to come together, then mash it together with your hands. Sprinkle the crumb evenly over the cake, crumbling it into nice fat crumbs.

Bake for 50-55 minutes, until a toothpick inserted comes out clean. Cut into bars and enjoy!

Print

DSCN9102

Look at that beautiful crumb topping!

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