Ingredients
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2 1⁄2 cups unbleached all-purpose flour
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1 1⁄4 cups sugar
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1⁄2 teaspoon salt
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1 1⁄2 teaspoons cinnamon
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1 cup butter
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1 teaspoon vanilla extract
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3⁄4 teaspoon almond extract
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8 tablespoons butter
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1 cup sugar
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2 Large eggs
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1 teaspoon vanilla extract
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1 cup sour cream
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2 cups unbleached all-purpose flour
Directions
Prep Time: 20 m | Cook Time: 50mins | Serves: 18
Crumb Coffee Cake, I found this terrific coffeecake recipe in the King Arthur Flour Baker’s Companion and have submitted it nearly exactly as they printed it because it’s so darn good, there’s nothing to change! My 22-YO dieting daughter got mad at me for making this, it caused her to go off her diet This is one good coffeecake and you probably have all of the ingredients right at hand Serving amounts are approximate, it depends on what pan size you use ”, Very moist and delicious Will make again, very simple!, OMG—This smells like heaven–it is delicious and sooo easy to make
Only change I made was add a few frozen blueberries after it was in the pan My family loves it Too bad about the calories (butter) cut some place else
Bill K
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Steps
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1
Done
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Preheat oven to 350° Grease (your choice) 2 8-inch round pans or 1 9x13-inch pan. |
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2
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The Crumb: in a medium mixing bowl, whisk together the flour, sugar, salt and cinnamon Melt the butter in microwave or small saucepan and add the extracts to it. |
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3
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Pour the melted butter into the flour mixture and mix until all the butter is absorbed and you have a uniformly moistened crumb mixture; set aside while you make the cake batter. |
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4
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The Cake: In a large mixing bowl, cream the butter and sugar until light and fluffy; add the eggs one at a time, and beat between additions. |
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5
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Scrape down the mixing bowl, then beat in the vanilla and sour cream. |
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6
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In a medium bowl, whisk the flour, baking soda, salt and baking powder together; add to the butter/sour cream mixture, mixing until evenly combined. |
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7
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Pour the batter into the greased pan (s) of your choice, crumble the crumb mixture over the top, until the batter is completely covered. |
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8
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Bake for 20-25 minutes for the 8-inch round pans, or 30-35 minutes for the 9x13 pan. |
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9
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Bake until a tester inserted in the center comes out clean. |
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10
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Remove cake from the oven and cool on a rack; dust the top with confectioners' sugar, if desired. |
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11
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12
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13
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14
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15
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