Follow me on Pinterest

Tuesday, January 29, 2013

Traditional Coffee Cake

This traditional coffee cake features a sweet and crunchy brown sugar and cinnamon crumb top, and has been a favorite in my family for years. Have it for breakfast, brunch, lunch or desert. Its great at any time of day and at any event. This coffee cake recipe can be made in any type of baking dish or bundt pan which may give it more of an elegant appeal.


Crumb topping:
½ c. brown sugar
¼ c. flour
¼ c. butter
1 t. cinnamon

1 ½ c. flour
2 ½ t. baking powder
½ t. salt
1 egg beaten
¾ c. sugar
1/3 c. melted butter
½ c. milk
1 t. vanilla


Preheat oven to 375 degrees F or 350 if using deep pans such as the bundt pan.

The Cake:
Mix cake ingredients beginning with butter and sugar, following with the remainder of wet ingredients. 

In another bowl, mix dry cake ingredients well and add to wet mixture mixing thoroughly until batter is smooth and creamy.

Grease your pan and flour lightly.

Pour cake batter in the pan evenly, filling each pan about 1/2 way.

***The batter will be kind of thick so be sure to spread it evenly.

***The photos display a triple batch and I made it in a 22" x 11" sheet cake pan. This one will not be quite as high as I like it, but Im sharing :)

To make the crumb topping, simply mix by hand all ingredients until you achieve a crumb texture.

Bake cake at 375 degrees F until top starts to form (about 1/2 baked)

Add crumb mixture to the entire top of the cake and bake 15-20 more mins. 

***I usually double my cake recipe to get thicker pieces. Any remaining batter, I just bake in a small bread pan which allows me to offer the neighbor a treat :)

***If you use a pan that inverts the coffee cake, such as a bundt pan, put half the crumb top mixture in the bottom of the pan and the rest in when cake is almost half baked yet still soft enough for crumb to sink into the batter half way.


Related Posts Plugin for WordPress, Blogger...