You could call any cake "coffee cake" as long as it's served next to a cup of Jo, but between you and me, there is only one type of cake that deserves the title. And that's a nice, rich, buttery cake topped with cinnamon crumbles.
For a lighter, shorter version of this cake, try our Coffee Cake in a Mug
Image Source:
The Kitchn
Ingredients for Crumble topping:
Ingredients for Coffee Cake:
Method of preparing the Coffee Cake:
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Mix all crumble ingredients together until crumbly. ​Don't mix too thoroughly as you'll lose those big pebble-sized crumbles.
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Preheat the oven to 350°F (180°C). Coat a 9x13" baking dish with cooking spray or butter.
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With a stand mixer fixed with a paddle attachment (or hand mixer and a large bowl), beat the butter and sugars together at a medium-high speed until fluffy and light. Add the eggs, one at a time, and beat until incorporated. Mix in the vanilla. Scrape down the sides of the bowl.
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Whisk together the flour, salt, baking soda, and baking powder in a small bowl. On a low speed, beat in 1/3 of the mixture, followed by half the sour cream. Beat in half of the remaining flour, followed by the remaining sour cream, and finish with the rest of the flour. Keep on low speed until uniform and raise to high speed for a few seconds until smooth. Â
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Pour the batter into the pan and spread evenly. Using your hands, break up the crumble mixture and scatter it over the top.
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Bake the cake for 40-50 minutes. If the crumbs start to get too brown before the cake is done, cover loosely with tin foil. Â
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To finish off, mix all icing ingredients together, and once the cake has cooled, drizzle it with icing and serve.
Source: The Kitchn
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