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Crumb Coffee Cake

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Ingredients

Adjust Servings:
2 1/2 cups unbleached all-purpose flour
1 1/4 cups sugar
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 cup butter, melted
1 teaspoon vanilla extract
3/4 teaspoon almond extract
8 tablespoons butter

Nutritional information

381.3
Calories
168 g
Calories From Fat
18.7 g
Total Fat
11.4 g
Saturated Fat
68 mg
Cholesterol
338.5 mg
Sodium
49.6 g
Carbs
1 g
Dietary Fiber
25.6 g
Sugars
4.4 g
Protein
95 g
Serving Size

Crumb Coffee Cake

Features:
    Cuisine:

      Very moist and delicious. Will make again, very simple!

      • 70 min
      • Serves 18
      • Easy

      Ingredients

      Directions

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      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

      1
      Done

      Preheat Oven to 350 Grease Your Choice 2 8-Inch Round Pans or 1 9x13-Inch Pan.

      2
      Done

      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.

      3
      Done

      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.

      4
      Done

      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.

      5
      Done

      Scrape Down the Mixing Bowl, Then Beat in the Vanilla and Sour Cream.

      6
      Done

      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.

      7
      Done

      Pour the Batter Into the Greased Pan S of Your Choice, Crumble the Crumb Mixture Over the Top, Until the Batter Is Completely Covered.

      8
      Done

      Bake For 20-25 Minutes For the 8-Inch Round Pans, or 30-35 Minutes For the 9x13 Pan.

      9
      Done

      Bake Until a Tester Inserted in the Center Comes Out Clean.

      10
      Done

      Remove Cake from the Oven and Cool on a Rack; Dust the Top With Confectioners' Sugar, If Desired.

      Dylan Ward

      Ramen enthusiast creating flavorful and authentic Japanese noodle soup.

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