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The Crumbiest Coffee Cake




Source of Recipe


From Redbook Flavor Rules ©1999 Hearst Books


Recipe Introduction


We don't know about you, but most of our friends eat one piece of coffee cake and then spend the rest of the time picking more topping off the rest of the cake. Well, this recipe is for all of them (and all of you), because we have more or less doubled the normal amount of nutty crumb topping.


List of Ingredients




Cake:
* 2 cup(s) flour
* 2 teaspoon(s) baking powder
* 1/2 teaspoon(s) baking soda
* 1 1/2 teaspoon(s) ground cinnamon
* 1/2 teaspoon(s) salt
* 1 3/4 stick(s) (14 tablespoons) unsalted butter, at room temperature and cut up
* 2/3 cup(s) granulated sugar
* 1/3 cup(s) (packed) light brown sugar
* 2 eggs
* 2 teaspoon(s) vanilla
* 1 cup(s) sour cream

Topping:
* 1 1/2 cup(s) sugar
* 3/4 cup(s) flour
* 1 stick(s) (8 tablespoons) unsalted buter , cut up
* 2 1/2 teaspoon(s) ground cinnamon
* 1 1/2 cup(s) pecans or walnuts, finely chopped

Recipe



1. Prepare the Cake: Preheat oven to 350°F. Grease and flour 13x9x2" metal baking pan.
2. In bowl, stir together flour, baking powder, baking soda, cinnamon, and salt.
3. In large bowl, with electric mixer, cream butter with both sugars on medium speed until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.
4. Alternately fold dry ingredients and sour cream into batter, beginning and ending with dry ingredients. Scrape batter into pan and smooth top.
5. Prepare the Topping: In medium bowl, with pastry blender or 2 knives, cut together sugar, flour, butter, and cinnamon until mixture resembles coarse crumbs. Stir in nuts. Sprinkle topping evenly over batter.
6. Bake cake 45-50 minutes, or until toothpick inserted in center comes out just clean (its OK if there are some crumbs clinging to the toothpick; you don't want the cake to be too dry). Cool in pan on wire rack. Store, covered, in refrigerator up to 3 days.