Crunchy Coffee Cake Recipe
|
|
|
Here is a delicious variation of the versatile Basic Coffee Cake recipe. This Crunchy Coffee Cake may be served warm or room temperature with fresh blueberries.
Ingredients
- 1 1/2 cup(s) sifted cake flour
- 1 1/2 teaspoon(s) baking powder
- 1/4 teaspoon(s) salt
- 1/2 teaspoon(s) ground cinnamon
- 1/2 cup(s) (1 stick) unsalted butter, softened
- 1 cup(s) sugar
- 2 large eggs, room temperature
- 1/2 teaspoon(s) vanilla extract
- 1/2 teaspoon(s) lemon extract
- 1/2 cup(s) whole milk
Topping:
- 4 tablespoon(s) butter
- 1/4 cup(s) granulated sugar
- 3 tablespoon(s) light brown sugar
- 1/4 cup(s) cake flour
- 1/2 teaspoon(s) cinnamon
Directions
- Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour.
- Sift the cake flour, baking powder, salt, and cinnamon into a large mixing bowl. Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time.
- Add the vanilla, lemon extract, and milk, beat on medium-high, just until blended. Do not over beat.
- Set aside 1/2 cup batter. Bake remaining batter in an 8-inch cake pan at 400 degrees F for 20 minutes.
- Make the topping: Cut the 4 tablespoons of butter with the granulated and light-brown sugars, the cake flour, and the cinnamon, and mix with reserved cake batter. Sprinkle over the baking cake and continue to bake until a skewer tests clean and the topping is bubbling — about 15 more minutes.
|
|
|
|
|
|
