Coffee Crumb Cake

January 31, 2017

Jeremy asked me to make breakfast for the Sunday School class the other day and I knew I had to finally delve into something I've had on my mental cooking back burner.

Coffee Crumb Cake.

I basically just wanted the cinnamon filling of a coffee cake and the topping from a crumb cake, hence Coffee Crumb Cake. Even with 3 layers this recipe turned out to be pretty easy. If you don't want a ton of crumb, cut the crumb ingredients in half.

I actually used double the cinnamon filling and am cutting it in half for what I'm sharing today. It was just a little much for an 8x8 pan. But judge it yourself, if you think it wasn't enough filling then by all means make the other half of it.

You know me though, I like non recipes and tweaking things. I'm not a by the book recipe blogger.

Coffee Crumb Cake

1/2 cup brown sugar
3/4 tbsp cinnamon
1/2 tsp cocoa powder

1/3 c sugar
1/3 c brown sugar
3/4 tsp cinnamon
1/8 tsp salt
8 tbsp melted butter
1 3/4 c cake flour

1 1/4 c cake flour
1/2 c sugar
1/4 tsp salt
6 tbsp soft butter
1 large egg
1 large egg yolk
1 tsp vanilla
1/3 cup buttermilk
powdered sugar for dusting

Filling - combine ingredients in a medium bowl and set aside. 

Crumb Topping - Whisk dry ingredients, then stir in butter until it forms a crumbly dough. 

Cake - Preheat oven to 325 with oven rack moved to the upper middle space. Grease and line an 8x8 pan with parchment paper. Begin by mixing dry ingredients in a stand mixer (or with a hand mixer). Gradually add butter one pat at a time until well combined. Continue to mix for 1 minute afterwards. Gradually add wet ingredients and then mix on high until light and fluffy. 

Pour half of the cake batter into the greased 8x8 pan. Evenly distribute filling mixture over the cake mix layer. Top with remaining cake dough. Top with crumb topping by grabbing handfuls and working it into pea size and slightly larger crumbs. Press down slightly. Bake for 35-40 minutes