Sometimes Dear Husband and I just have to agree to disagree. This really gorgeous Cinnamon Crumble Coffee Cake was one of those times; because as it turned out Dear Husband did not think it all that gorgeous after all, and not for the reason you think.
A number of weeks back, we were expecting an afternoon visit from one of my little cousin’s and her then boyfriend, now fiancé. Afternoon visits demand cake and that day I did something I will quite possibly never do again; I asked Dear Husband what he thought I should make. His reply was simply ‘coffee cake’.
So, I hit the books, I ummmmed and ahhhhed and finally decided on this Cinnamon Crumble Coffee Cake. Apparently, what Dear Husband meant to say was that he would quite like a cake that tasted like coffee – something more along the lines of this Coffee Ombre Cake possibly – and not just something that would GO WELL with his coffee!
Miscommunication is a real threat to harmony friends, you should always say what you mean.
We managed to spend an entire afternoon trying to win over our guests and make them choose between the its-a-coffee-cake camp and the it-does-not-taste-like-coffee-cake camp and I am forced to admit that at last count the teams were pretty even.
So here I am today offering you the cake of controversy and will leave it to you to pick your own side. You should know that despite which side you are on, this cake to eat with your coffee is really delicious and the recipe makes a pretty enormous cake. More than enough, in fact, to invite your own gathering of opinionated family / friends over for the afternoon to bash it out.
If you are interested in who is ever so slightly more correct, I suggest that you Google or Pinterest search the words “Coffee Cake”. Not only will the thousands of variations of this type of coffee cake / crumb cake/ streusel cake which you will find will astound you, but you will also see that I am just a teensy bit more correct.
Today’s recipe for my Cinnamon Crumble Coffee Cake was adapted from this Coffee Cake recipe which belongs to the blog While Chasing Kids.
Happy weekend baking.
- 65 ml (4 T) butter
- 160 ml (⅔ C) cake flour
- 65 ml (4 T) brown sugar
- 5 ml (1 t) ground cinnamon
- 1 ml (¼ t) baking powder
- 1 ml (¼ t) salt
- 80 ml (⅓ C) brown sugar
- 30 ml (2 T) ground cinnamon
- 750 ml (3 C) cake flour
- 7 ml (1.5 t) baking powder
- 5 ml (1 t) bicarbonate of soda
- 2.5 ml (½ t) salt
- 315 g (1¼ C) butter, slightly softened
- 410 ml (1⅔ C) castor sugar
- 4 large eggs
- 10 ml (2 t) vanilla extract
- 500 ml (2 C) sour cream
- To make the topping, melt the butter and cool. Mix together the flour, sugar, cinnamon, baking powder and salt. Add flour mixture to the butter and stir until the mixture is moist and crumbly.
- To make the filling mix together the brown sugar and cinnamon.
- To make the batter, beat the butter and sugar together in an electric mixer until smooth and creamy. mix together the flour, baking powder, bicarb, and salt.
- Beat in eggs one at a time.
- Add the vanilla.
- Alternate adding the dry ingredients and sour cream, beating well after each addition until well combined.
- In a baking dish that has been sprayed with non-stick spray, layer the cake.
- Spoon the batter into the pan.
- Sprinkle over the filling. Run a knife around the pan to marble the filling into the batter.
- Sprinkle the topping on the cake and lightly press it into the batter.
- Bake in a preheated oven for 1 hour or until a wooden skewer inserted in the center comes out clean.
- Allow to cool before serving.