Crumb Coffeecake (Baking Sheet) by patsacookn

[BakerAunt]

Crumb coffeecake
Submitted by patsacookn on August 09, 2007 at 12:34 am

This recipe is from The Baking Sheet, Autumn 2002. The amount of crumbs on the cake is just as the recipe write-up states - it's almost decadent! I had made at least 15 different crumb cakes trying to find one my husband liked. It's his favorite and so it presented a real challenge for me. Then last year, this recipe showed up in The Baking Sheet. Other than the crumbs hardening by the end of the first day, this cake is wonderful ... and loved by all. If you enjoy crumbs on your crumb cake, this one is for you!

Topping
2 ½ cups (10 ¾ ozs unbleached all-purpose flour
1 ¼ cup (8 ¾ ozs) sugar
1 ½ tsp cinnamon
½ tsp salt
1 cup (2 sticks, 8 ozs) butter, melted
1 tsp vanilla extract
¾ tsp almond extract

Cake
½ cup (1 stick, 4 ozs) butter
1 cup (7 ozs.) sugar
2 large eggs
1 tsp vanilla
1 cup (8 ozs.) sour cream
2 cups (8 ½ ozs. Unbleached all-purpose flour
½ tsp baking soda
½ tsp salt
1 tsp baking powder

Topping: In a medium-sized mixing bowl, whisk together flour, sugar, cinnamon, and salt. Add the vanilla and almond extracts to the melted butter, and pour it into the flour mixture. Mix until all the butter is absorbed and you have a uniformly moistened crumb mixture. Set it aside while you make the cake batter.

Cake: In a large mixing bowl, cream (beat) the butter and sugar until they're light and fluffy. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the mixing bowl, then beat in the vanilla and sour cream.

In a medium sized bowl, whisk together the flour, baking soda, salt, and baking powder. Add these dry ingredients to the butter mixture, mixing until evenly combined.

Pour the batter into the lightly greased baking pan(s) of your choice: two 8” rounds; a 9x13 pan; or a 10-inch tube or Bundt-style pan. Crumble the topping over the top, until the batter is completely and thoroughly covered.

Bake the cake in a preheated 350* oven for 20 to 25 minutes (for the 8” rounds); 30-35 minutes (for the 9x13 pan); or 35-40 minutes (for the 10” tube pan). Bake until a tester inserted comes out clean. Remove the cake from the oven and cool it on a rack; dust with confectioner's sugar, if desired.

Yield: 16 wedges, or 2 dozen 2-inch squares.
From The Baking Sheet, Autumn 2002, Page 19, Vol. XIII, No. 6.

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