Best cinnamon crumble coffee cake

 

Coffeecake (6 sur 11)

CCcake (17 sur 19)

Coffeecake (11 sur 11)

Coffeecake (9 sur 11)

Ever since I was young I always loved to bake cakes, but as everybody in my family came to realize I was better with fondants than regular or coffee cakes. The amount of time that I failed was remarkably high. So high actually that they came to like my failed attempts better than the regular ones. Dark irony I know. 

But not a year ago I finally found the perfect coffee cake recipe that I actually made without much difficulty. I’m telling you, I was so happy that I sent pictures to everybody so that they could testify of that miracle ! 

If you like cinnamon and crumbles I guaranty you that this cake will make wonders at your next family or friends gathering.

Coffeecake (7 sur 11)

Coffeecake (3 sur 11)

CCcake (18 sur 19)

CCcake (15 sur 19)

 

The ingredients are pretty basic and the method relatively simple. The hardest part of this recipe is actually the timing. You’re not gonna decide to make it right now and have it in 40 min. Since the baking is about an hour long, you better make it in advance so that in case of failure you can sneak out to the nearest bakery to buy beautifully baked and decorated cupcakes that will distract everybody from the dying cake in your oven. 

As Beth said in her video about this recipe, there are many variations to it so have fun with the toppings and fillings. She decided to add nuts like pecans to it, I decided not to because I’d rather have it plain like this. It’s your choice.

 

 

CCcake (14 sur 19)

 

Best Cinnamon Crumble Coffee Cake

Recipe discovered on Entertaining with Beth Youtube channel.

 

Ingredients:

FOR THE CAKE:

  • ½ cup (120 g) of salted butter
  • 1 cup (200 g) sugar
  • 2 eggs
  • 1 tbsp (15 ml) vanilla extract
  • 2 1/3 (280 g) cups flour
  • 2 tsp (10 ml) baking powder
  • ½ tsp (.5 ml) baking soda
  • 1 tsp (5 ml) salt
  • 1 1/3 cup (320 ml) sour cream or greek yogurt

FOR THE FILLING:

  • 1 tbsp (15 ml) cinnamon
  • 1 tbsp (15 ml) sugar

CRUMB TOPPING:

  • ½ cup (60 g) of flour
  • 2 tbsp  (15 ml)sugar
  • 2 tbsp (15 ml) brown sugar
  • ¼ tsp (.75) cinnamon
  • 5 tbsp (75 ml)  melted butter

 

Directions :

Tip: preset all your ingredients in separate bowls so that you won’t have to run around trying to find your items.

  1. Preheat oven to 350F/176C.
  2. Cream butter and sugar until fluffy, before adding your eggs one at a time. Finish the mixture with your vanilla extract.
  3. In a separate bowl whisk together flour, baking powder, baking soda, and salt.
  4. Add alternately to the butter mixture in thirds your sour cream and flour mixture. (see video for better understanding)
  5. Spray (or line with parchment paper) a 9″ springform with baking spray, before turning out half of the batter into the pan.
  6. Take your filling and sprinkle it on top.  Then spoon over the remaining of the batter and with a spatula carefully cover the first layer cover with remaining batter. Tip : the batter is really sticky, so the quickest and less messy way to cover it, is to spoon five to six spoons of batter and then connect the dots with a spatula. If the spatula doesn’t work, you can try with a metal spoon passed under hot water to avoid some of the stickiness.
  7. Sprinkle crumb topping on top of batter.
  8. Bake at 350F/176C for 1 hour or until a toothpick comes out clean.  Allow to cool, then set to enjoy with a cup of tea, because we love breaking the rules. 

 

Hope you enjoy !

By the way, what’s your favorite type of coffee cake ?

Dearly,

K.

Posted by

Going global young women who aspires to big things step by step.

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