Coffee cake is ones of those classic cakes with a nostalgic essence that just brings me back to my childhood. My Mom would often get this cake for the weekend and we would have it for breakfast with coffee of course. McKenzies Bakery (talking to my New Orleans people) had the yummiest Coffee Cake! I can still taste the memory of this cake.
I wanted to capture that same feeling with my own rendition of this classic cake. Moisture was the goal for me here and I’m confident that this is a very moist Coffee crumb Cake. About a month ago I went on a Coffee Cake spree! I tried different ones from different bakeries. Some good, others, just alright.
Soft and Moist
I watched a baking video some time back and I clearly remember the pastry chef mentioning that using cornstarch in your baked goods renders a more soft crumb. With that in mind I added cornstarch to my recipe, I also added sour cream to add that extra bit of moisture.
So I’ll spare you a long drawn out intro and just get you to this recipe.
Tools you’ll need to get started are;
- Stand mixer or handheld mixer
- bowls for mixing ingredients
- rubber spatula fro scraping sides of bowl and spreading batter on
- 9 x 13 inch pan
This Coffee Crumb Cake has 3 compartments to it;
- The cake batter.
- The cinnamon/sugar filling.
- The crumb.
A few tips to making a successful cake;
- Measure out all ingredients.
- Use softened butter.
- allow milk and eggs to become room temp.
- Check your oven temp with an oven thermometer, to make certain that it is registering at the proper temp.
- Spray baking pan with a baking spray.
Measuring all ingredients and putting them in place makes the process go smoothly. Allow butter, milk and eggs to come to room temperature. Checking your oven temp ensures your cake will bake properly.
I wanna see what you baked up, so tag me when you make this delicious coffee cake. Follow me on Instagram @bonitaapplecrumb, and use the hashtag #bonitaapplecrumb when you make this.
Lets bake a cake shall we?
Coffee Crumb CakeCourse: DessertCuisine: AmericanDifficulty: Intermediate, Easy
For the filling
1/4 cup of brown sugar
2 teaspoons of cinnamon
For the crumb
1 stick of butter melted
3/4 cup of flour
1 – 1/4 cup of light brown sugar
2 – 1/2 teaspoon of cinnamon
1/4 teaspoon of salt
For the batter
2 sticks of ( 1 cup) of unsalted softened butter
1 – 1/2 cups of sugar
2 large eggs
1/2 cup of whole milk
1 cup of sour cream
1 tablespoon of vanilla
2 – 1/2 cups of flour
2 teaspoons of baking powder
1 teaspoon of cornstarch
1 teaspoon of salt
- First, set oven to 350 degrees and spray a 9 x 13 inch pan using baking spray. Make the filling, mix sugar and cinnamon together and set aside for later.
- Next, make the crumb; combine melted butter, sugar, flour, cinnamon, and salt mix with clean hands until a crumby medium sized crumb appear. Even large crumbs are good. Set aside for topping.
- In a bowl, whisk together dry ingredients; flour, baking powder, cornstarch and salt. Set aside
- In a separate bowl whisk together wet ingredients, mix together milk and vanilla set aside.
- In a mixing bowl, cream together sugar and butter. Beat on high speed until light and fluffy.
- Add eggs one at a time mixing thoroughly after each egg. Add the dry ingredients first and alternating with the milk end with the flour. Add the sour cream last mix until combined. Do not over-mix.
- Once you’re done with mixing the cake batter in a pan, sprayed with baking spray, add half of the cake batter into the pan and smooth it out. Sprinkle the cinnamon/sugar filling on top of the batter, layer the remaining batter on top of the filling. Last, add the crumb topping by covering the batter with the crumbles.
- Bake on 350 degrees for 40 -45 minutes, cake is done when a clean toothpick comes out. Allow cake to completely cool before cutting, store cake covered for up to 3 days on the counter. Store cake in fridge up to one week, wrap cake in Saran Wrap and freeze up to 3 months or so.
- If baking in a bundt cake pan, bake on 325 degrees for 50-55 minutes.