Coffeecake with the BEST Crumb!

When I was a child we would get "crumb buns" every Sunday. I don't know what they're called in the rest of the world, but this is the closest I could come to reproducing them. It's our favorite coffeecake to make from scratch.



Here's how to do it:


Preheat oven to 350 degrees. For the CAKE, in the bowl of a stand mixer, cream:


1 stick (8 tablespoons) of softened butter

2 cup of sugar


After it becomes light and fluffy, add one at a time:


2 eggs


Then beat in:


1 teaspoon vanilla

1 cup sour cream or plain yogurt


In a separate bowl combine:


2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon baking powder


Add to flour mixture to butter mixture until combined evenly. Pour into a greased 13x9. Batter will be a little thick.


To make the TOPPING, melt in a bowl:


2 sticks (16 tablespoons)


Add:


2 1/2 cups flour

1 1/4 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla

1 teaspoon almond extract


Combine to make a crumb and top the cake batter evenly. Bake at 350 degrees for 35-40 minutes depending on your oven - until a toothpick comes out clean.


Top with powdered sugar if desired.


Ingredients round up:


CAKE

8 T butter

1 c sugar

2 eggs

1 t vanilla

1 c sour cream or plain yogurt

2 c flour

1/2 t baking soda

1/2 t salt

1 t baking powder


CRUMB

2.5 c flour

1 1/4 c sugar

1/2 t salt

1 c melted butter

1 t vanilla

1 t almond extract




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