A few weeks back I had a serious carb craving so I whipped up this sweet coffee cake. There’s something very cozy about sleeping in, enjoying the morning light and sipping a cup of coffee while the smell of cinnamon permeates the apartment. I call it ten pound crumb cake because that’s how heavy it felt once assembled, and it’s very rich so naturally, I felt ten pounds heavier after eating it.
So, this is kind of like three mini recipes in one: cake, filling, topping. I prepared the topping and filling before the cake batter, but it doesn’t really matter how you choose to do it.
2 sticks unsalted butter
2 1/4c flour
1 3/4c brown sugar
2 tsp vanilla extract
1c brown sugar
1 1/2 tbsp ground cinnamon
Preheat the oven to 350 degrees and grease a 9 x 13 pan. For the cake, sift the dry indredients together, then mix in the butter, eggs, buttermilk and vanilla. Spread half of the cake batter in the prepared pan (it’s thicker than traditional cake batter, so don’t be alarmed). Top with filling.
Then, top that layer with the rest of the cake batter.
Dump crumb topping on top and spread it evenly over the cake. I recommend mixing the topping in a stand mixer and letting the butter soften a little bit before. I used cold butter and mixed by hand (a great arm workout, btw) and was left with clumps rather than the even texture I was going for. This led to the butter melting unevenly and an inconsistent crumb on top. Delicious nonetheless.
Bake about 45 minutes on the middle rack. Slice it warm and serve with a hot cup of coffee.
I love how pretty each slice looks, layered with cinnamon and sugar. And, I’ll eat streusel topping on just about anything so the thick layer on top is right up my alley.
This recipe makes a huge (and did I mention heavy?) cake so it’s ideal for serving a crowd. That’s not to say I didn’t enjoy it by myself while getting a little work done, though.