Crumb Coffeecake
Source of Recipe
King Arthur Flour Baker's Companion
Recipe Introduction
This is fantastic, full of flavor and great texture. My family devoured it. It's very easy to make. If you don't have this cookbook, be sure to put it on your want list!
List of Ingredients
Crumb:
2 1/2 c flour
1 1/4 c sugar
1/2 tsp salt
1 1/2 tsp cinnamon
1 c (8 oz) butter, melted
1 tsp vanilla
3/4 tsp almond
Cake:
8 tbsp butter
1 c sugar
2 large eggs
1 tsp vanilla
1 c (8 oz) sour cream
2 c flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder
powdered sugar for dusting Recipe
Preheat to 350. Grease either 2 8-inch round pans or a 9x13 pan or a 9- or 10-inch tube pan.
Crumb:
In a medium bowl, whisk the flour, sugar, slat and cinnamon.
Melt butter, then add extracts to it.
Pour into flour mixture and stir until the butter is absorbed and it's equally crumbed. Set aside.
Cake:
In a large mixing bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time and beat after each addition.
Scrape bowl, then add vanilla and sour cream.
In a medium bowl, whisk flour, baking soda, salt and baking powder until well combined.
Add to butter/sour cream batter and mix until evenly combined.
Pour into greased pan and crumble the crumb mixture over the top. This will almost completely cover the batter.
Baking time is determined by the pans used -
8 inch pans, bake 20 to 25 minutes
9 x 13 pan, bake 30 to 35 minutes
tube pan, bake 35 to 40 minutes.
Bake until a tester comes clean from the center of the cake.
Remove from oven and cool on a wire rack.
Dust with powdered sugar, if desired.
Notes:
I used a 9 x 13 pan and baked for 33 minutes.
I used unsalted butter, large eggs and lowfat sour cream.
I did not dust with powdered sugar, it was quite sweet enough.
This is soooo good!!!
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