Here’s a cinnamon crumb coffee cake recipe that you’ll make again and again - a tender cake with cinnamon crumble topping. We love this for breakfast, snack, or dessert! #coffeecake #cinnamon
85grams (3 oz )unsalted butter, cold and cut into small pieces
For the Cake Batter:
210grams (7.4 oz) cake flour
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
170grams (6 oz) unsalted butter, room temperature
200grams (7 oz) granulated sugar
1 ½teaspoonvanilla extract
2pieceslarge eggs
180grams (6.35 oz) sour cream, room temperature
Instructions
PREPARATION: Preheat your oven to 350F (177C). Grease and line a 9 x 9 (23 x 23 cm) square pan.
MIS EN PLACE. Measure all the ingredients needed for the cake batter and the cinnamon crumb topping.
PREP THE CINNAMON CRUMB. In a medium mixing bowl, stir together all of the ingredients for the cinnamon crumb except the butter: brown sugar, white granulated sugar, all-purpose flour, cinnamon, and salt. Add the pieces of cold butter into the bowl and use a pastry blender or fork to cut the butter into the mixture until it is the texture of coarse meal.
SIFT DRY INGREDIENTS FOR THE CAKE BATTER. In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Do this process twice.
CREAM THE BUTTER AND SUGAR. In a bowl of a stand mixer fitted with paddle attachment, place the butter and white granulated sugar and mix on medium-high speed until light and fluffy, about 4 minutes.
ADD THE EGGS. Reduce the mixer’s speed to medium-low and add the eggs one at a time. Wait until the egg is absorbed into the mixture before adding the next one.
ALTERNATE ADDING THE DRY INGREDIENTS AND SOUR CREAM. With the mixer still running on medium-low speed, add about one-quarter of the dry ingredients into the bowl. Once the flour is just incorporated into the batter (do not overmix!), add about one-third of the sour cream. Continue alternating adding the dry ingredients with the sour cream, starting and ending with the dry ingredients. Scrape the sides of the bowl in between, if needed, to ensure that everything is incorporated.
ALTERNATE CAKE LAYER WITH CRUMB TOPPING. Spread about one-third of the batter in the bottom of baking pan. Top the layer with about half of the cinnamon crumb topping. Spread the rest of the cake batter over top of the cinnamon crumb layer and even out with an offset or rubber spatula. Top the cake with the remaining cinnamon crumb topping.
BAKING AND STORING. BAKE at 350 F (177 C) for 40 minutes, or until a tester comes out of the center with moist crumbs. Cool before slicing. Store at room temperature in an airtight container for up to 3 days.
Notes
(Note 1) The eggs, butter (for the cake batter), and sour cream should be at room temperature.