HOW TO MAKE CLASSIC COFFEE CAKE RECIPE

My favorite cake ! This cake keeps well for several days, staying moist and tender right up until the last crumb is consumed. Serve it, of course, with a cup of very strong coffee.

Servings      : 1 (9x13-inch) cake

INGREDIENTS

For the crumble topping

·         Cooking spray or butter, for the baking dish

·         1/3 cup granulated sugar

·         1/3 cup packed brown sugar

·         2 teaspoons ground cinnamon

·         8 tablespoons (1 stick) unsalted butter, melted

·         1 cup all-purpose flour

For the cake

·         8 tablespoons (1 stick) unsalted butter, at room temperature

·         1 1/2 cups granulated sugar

·         2 large eggs

·         2 teaspoons vanilla extract

·         2 1/4 cups all-purpose flour

·         1 teaspoon salt

·         2 teaspoons baking powder

·         1/4 teaspoon baking soda

·         1 1/4 cups full-fat sour cream

For the icing

·         1 cup powdered sugar

·         2 tablespoons whole or 2% milk

·         1/2 teaspoon vanilla or almond extract

EQUIPMENT

·         Mixing bowls

·         Stand mixer or hand mixer

·         9x13-inch baking dish

·         Baking sheet

·         Wire cooling rack

·         Whisk

INSTRUCTIONS

1.   Heat the oven to 350°F and prepare the baking dish. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with baking spray or butter.

2. Prepare the crumble topping. Place granulated sugar, brown sugar, and cinnamon in a medium bowl and whisk to combine. Add the butter and stir to combine. Add the flour and use a fork to stir and gently toss the flour into the mixture until big, slightly floury crumbs form; set aside.

3.   Mix the butter, sugar, and eggs. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until fluffy and lightened in color. Add the eggs one at a time, and beat until each is incorporated. Beat in the vanilla. Stop the mixer and scrape down the sides of the bowl.

4.  Beat in the dry ingredients and sour cream. Place the flour, salt, baking soda, and baking powder in a medium bowl and whisk to combine. With the mixer on low speed, beat in 1/3 of the flour mixture, followed by 1/2 the sour cream. Beat in half of the remaining flour, followed by the remaining sour cream, and finish with the rest of the flour. Beat until there is no more dry flour in the batter, then increase the speed to high and beat just a few seconds until the batter is smooth and has no more lumps.

5. Transfer the batter to the pan and sprinkle with the crumbs. Pour the batter into the pan and spread into an even layer. Using your hands, break up the reserved crumble mixture and sprinkle it evenly over the top.

6. Bake the coffee cake for 40 to 45 minutes. Bake until the cake feels springy when you touch the middle and a toothpick inserted in the middle comes out clean, 40 to 50 minutes. If the crumbs start to get too browned and toasted before the cake is done, tent the top of the cake loosely with aluminum foil.

7.   Cool the cake. Transfer the baking dish to a wire rack and let the cake cool to room temperature.

8.   Drizzle the cake with icing. Place all the icing ingredients in a small bowl and whisk until smooth. Drizzle over the cooled cake. Let the icing set for a few minutes before cutting the cake and serving.

NOTES

1.   Coffee cake with a middle crumb layer: If you prefer your coffee cake with a layer of cinnamon crumble running through the middle, bake it in an 8x8-inch pan instead. Divide both the batter and the crumble in half and layer it into the pan. Place a baking sheet under the pan during baking just in case the cake rises too much and some of the batter spills over the side.

2.  Storage: Leftovers can be kept in the pan, covered tightly with plastic wrap, and stored at room temperature for up to 4 days.

NUTRITION

low-potassium                          kidney-friendly                         vegetarian

pescatarian                              peanut-free                              tree-nut-free

fish-free                                   shellfish-free                            pork-free

red-meat-free                           alcohol-free

Per serving, based on 16 servings. (% daily value)

Calories 388                            Fat 17 g (26.2%)                    

Saturated 9.7 g (48.5%)          Carbs 55.7 g (18.6%)

Fiber 0.9 g (3.4%)                   Sugars 35.5 g

Protein 4 g (8%)                      Sodium 233.3 mg (9.7%)

Recipe from thekitchn.com

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