Brown Sugar Crumble Coffee Cake

Ingredients

• 1 lb brown sugar (For the crumble topping)
• 1 cup granulated sugar (For the crumble topping)
• 1 lb butter (Melted; for the crumble topping)
• 2 tbsp ground cinnamon (For the crumble topping)
• kosher salt (A pinch, for the crumble topping)
• 1.5 tsp vanilla extract (For the crumble topping)
• 4.5 cups all-purpose flour (For the crumble topping)
• 0.5 cup butter (Softened, for the cake batter and for buttering the pan and parchment as needed)
• 0.75 cup granulated sugar (For the cake batter)
• 2 eggs (For the cake batter)
• 2 tsp vanilla extract (For the cake batter)
• 1.333 cups all-purpose flour (About 1 1/3 cups, for the cake batter)
• 1 tsp baking powder (For the cake batter)
• 0.25 tsp baking soda (For the cake batter)
• 0.25 tsp salt (For the cake batter)
• 0.5 cup sour cream or Greek yogurt (For the cake batter; use either sour cream or Greek yogurt)
• 2 tbsp milk (For the cake batter)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Prepare an 8- to 9-inch square baking pan by buttering it, lining it with parchment, and buttering the parchment. Crumpling the parchment first makes it easier to fit into the pan.

2. 2

   Make the crumble topping. Combine the brown sugar, granulated sugar, ground cinnamon, kosher salt, and vanilla extract in a large bowl.

3. 3

   Add the melted butter to the sugar mixture. Stir until the sugars and cinnamon are thoroughly saturated and the mixture is evenly moistened.

4. 4

   Add the all-purpose flour to the butter mixture. Mix with your hands or a fork just until all the flour is incorporated and the topping remains crumbly; do not overmix it into a smooth dough. Set aside.

5. 5

   Make the cake batter. Place the softened butter and granulated sugar in a large bowl. Cream them together until well combined and creamy.

6. 6

   Add the eggs and vanilla extract to the creamed butter and sugar. Mix until incorporated and the batter is smooth.

7. 7

   Add the sour cream or Greek yogurt. Mix it in; the batter may look slightly curdled, which is normal at this stage.

8. 8

   In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

9. 9

   Fold the dry ingredients into the wet mixture, bringing batter from the bottom of the bowl to the top with a spatula and mixing only until mostly smooth. Avoid overworking the batter.

10. 10

    Add the milk and gently mix just until incorporated. The finished coffee cake batter should be quite thick and dense.

11. 11

    Spread approximately half of the cake batter evenly over the bottom of the prepared pan. Use a spatula or your hands to reach the corners without compressing the batter excessively.

12. 12

    Scatter a generous layer of crumble topping over the first layer of batter. Lightly press the crumble into the batter so the two cake layers adhere after baking.

13. 13

    Spread the remaining cake batter over the crumble layer, smoothing it as evenly as possible.

14. 14

    Add the remaining crumble topping over the second layer of batter. Press it lightly into the surface so the topping stays attached while the cake is served. Use as much or as little of the reserved crumb as desired, with a generous layer recommended.

15. 15

    Bake at 350°F (175°C) for 35 to 40 minutes, until the cake has risen and a toothpick inserted into the cake comes out clean. The topping should be set and lightly browned.

16. 16

    Transfer the pan to a rack and let the coffee cake cool to room temperature before slicing and serving. Cooling helps the cake layers and crumb topping set.

Notes

The creator says the recipe works best in an 8- to 9-inch square pan. The transcript notes that the crumb amount is flexible and that coffee cake should be more crumb than cake. Cool completely to room temperature before cutting.

Nutrition per serving

• dessert
• coffee cake
• cake
• baked
• American
• cinnamon
• sour cream
• vegetarian