Sunday, February 10, 2008

Crumb Coffeecake

This is an additional recipe for the crumb lover, especially my sister (as I told you that she loves everything with crumble top). The cake gives a contrast feeling of soft cake and a little crunchy top.
The first time that I made this recipe, I was so crazy that I start making the crumb by creaming the butter, don’t try this in any case, because you will get the most condensed crumb in the world, so crazy right?. Even in the recipe uses 9 x13-inch pan cake sometimes I use 2-8x8 square pan, the cake will be thinner but still delicious, it’s a good choice because you can put one pan in the freezer (for the day that you’re so lazy to do anything, just pop it in the oven and you got something nice and soothing to comfort you).
This recipe is from ..............................
This book has a lot and lot of recipe, but I have to confess I make only about 3 recipes from this big book.
Crumb Coffeecake
Make 9 x13-inch cake

2½ cups (10½ ounces)
unbleached all- purpose flour
1¼ cups (8¾ ounces)
½ teaspoon
1 cup (2 sticks, 8 ounces)
butter, melted
1 teaspoon
vanilla extract
¾ teaspoon
almond extract
½ teaspoon
baking soda
1 teaspoon
baking powder
8 tablespoons (1 stick, 4 ounces)
1 cup (7 ounces)
½ teaspoon
large eggs
1 teaspoon
vanilla extract
1 cup (8 ounces)
sour cream
2 cups (8½ ounces)
unbleached all-purpose flour
Preheat the oven to 350°F. Grease 9 x13-inch cake pan.
In a medium-sized mixing bowl, whisk together the flour, sugar, salt, and cinnamon. Melt the butter in the microwave or small saucepan and add the extracts to it. Pour the butter into the flour mixture and mix until all the butter is absorbed and you have a uniformly moistened crumb mixture. Set aside while you make the cake batter.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, and beat between additions. Scrape down the mixing bowl; beat in the vanilla and sour cream. In a medium-sized bowl, whisk the flour, baking soda, salt, and baking powder together. Add to the butter/sour cream mixture, mixing until evenly combined. Pour the batter into the greased baking pan.
Crumble the crumb mixture over the top, until the batter is completely covered. Bake for 30 to 35 minutes for a 9 x 13-inch pan. Bake until a tester inserted in the center comes out clean. Remove the cake from the oven and cool on a rack.

1 comment:

  1. I love anything with a crumb topping as well! This looks delicious!



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