It was a coffee cake kind of morning... but I don't yet have "THE" coffee cake recipe that will make me forsake all others... yet.
So I keep trying - when the urge for coffee cake strikes, I pull up the trusty laptop and play around on Pinterest and see what jumps out at me.
Today's cake was this incredibly moist, buttery, and cinnamon-sugary deliciousness from Sally's Baking Addiction. My cake did NOT come out at all like hers - as you can see from above, the cake batter decided to try to take over the crumb topping and somehow came up around the edges and tried to obscure the cinnamon sugar yummy topping - it was all good though! That just meant the cinnamon sugary yumminess ended up almost like a gooey filling layer.
This was a delicious coffee cake, and I would definitely try it again and see if I can get mine to behave and bake up like it's intended. Either way though - it's a winner and a keeper. My son gave it two thumbs up and said "10 out of 10, I would eat it again!" (Yes, that rhymed too - he's special like that).
If the coffee cake "bug" bites you anytime soon - pull this one out and give it a try! Enjoy with a hot cup of coffee, and some delicious fresh fruit and you'll have a wonderful start to your morning!
Super Crumb Coffee Cake from Sally's Baking Addiction
Baker's Joy Baking Spray (or use butter to grease and flour generously)
2 cups all-purpose flour
1 cup + 2 TBS granulated sugar
1 teaspoon salt
10 TBS (1 and 1/4 stick) butter, chilled
1 teaspoon baking powder
1/2 tsp baking soda
3/4 cup buttermilk, at room temperature (or add 2 tsp of distilled white vinegar to enough milk to equal 3/4 cup and allow to sit for 5 minutes before using)
1 large egg, at room temperature
2 tsp vanilla extract
2/3 cup brown sugar
2 tsp ground cinnamon
- Preheat oven to 350 degrees. Generously spray a 9-inch springform pan (or 9" round baking pan) with Baker's Joy Baking Spray (the one with flour in the spray) or grease with butter, sprinkle heavily with flour, and tap out the excess.
- Blend the flour, sugar, and salt together in a large mixing bowl by whisking until combined. Slice your cold butter into smallish pieces and add to the bowl, cut in with a pastry cutter until the mixture resembles coarse crumbs. Reserve 1 cup of this mixture (set aside for topping).
- Add the baking powder and baking soda into the flour mixture in the bowl, followed by the buttermilk, egg, and vanilla (use a stand mixer to blend if the batter is too thick - mine wasn't super thick and I used a Danish Dough Whisk to combine). Blend batter for about 2 minutes, until well combined. Spoon the batter into the prepared springform pan, smoothing the top as needed.
- Into the reserved 1 cup of flour mixture, add the cinnamon and brown sugar and blend with a fork until combined. Sprinkle this mixture evenly over the cake batter, pressing down lightly and spreading evenly across the top.
- Bake the cake until a toothpick inserted in the center comes out clean, approximately 50-58 minutes (I baked mine for 55 minutes). Cool for 10 minutes, then remove the sides of the springform pan. Slice and serve warm if desired, or if you want it to be completely set before serving, allow to cool for a full 2 hours.