Cinnamon Crumb Coffee Cake

Family traditions are the best part of the Holidays, we create new ones with our loved ones and celebrate the past, especially at Christmas. I must be missing my Grandmother because this season I am reminded of all the family gatherings which started with her coffee cake and a pot of freshly brewed coffee. I decided to make coffee cakes this year for my baked Christmas gifts. I found the 8″ paper cake pans from King Arthur’s Flour baking catalog which are perfect for the coffee cake recipe. I doubled the recipe which makes four cakes, enough for yourself, friends and family. I turned my kitchen into a Scandinavian bakery for the afternoon and it was fun! This recipe was adapted from King Arthur’s Flour Baking Cookbook.

For the crumb

3 & 3/4 cups all purpose flour
2 cups sugar
1 teaspoon salt
2 teaspoons cinnamon
3 sticks unsalted butter, melted and cooled
1 & 1/2 teaspoons vanilla
1 teaspoon almond extract

For the cake

2 sticks unsalted butter, softened
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
2 cups sour cream
4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder
Powdered sugar, for sprinkling
Red and green sanding sugar, for sprinkling

Place oven rack in the center position and preheat oven to 350 degrees. Grease 4 8″ round cake pans and set aside.

1. Make the crumb in a medium size mixing bowl. Whisk together the flour, sugar, salt and cinnamon. Stir the vanilla and almond extracts into the melted and cooled butter. Drizzle the melted butter over the dry ingredients while stirring and tossing with a large fork. Crumbs size will not be uniform just try not to over mix and end up without any large crumbs. Set aside while making the cake batter.

2. Make the batter in a stand mixer. Place the butter and sugar in the bowl, mix on high speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and sour cream, scraping down the sides of the bowl as needed. In a separate bowl mix together flour, baking soda, baking powder and salt. Add the flour mixture to the sour cream mixture and beat on low speed until combined.

3. The batter will be thick, drop by large spoonfuls into the prepared pans and spread evenly with a small spatula. Divide and sprinkle the crumb mixture over the batter in the cake pans. Sprinkle the tops of the cakes with the green and red sanding sugar. Bake the cakes for 30 minutes until a tooth pick comes out with a few small moist crumbs. Cool cakes on a rack. Dust with powdered sugar. Transfer cake to a serving plate and dust with more powdered sugar to serve or cover with plastic wrap to give away or freeze. This cake freezes well.

Makes 4 8″ coffee cakes.


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