Coffee Cake
Coffee cake can be the best or it can be boring. Great coffee cake should be soft and fluffy with the warmth of cinnamon infused throughout and a crowning glory of golden, buttery crumble or streusel topping. The coffee cake recipe I’m sharing with you today is precisely that. What’s more is that the center is stuffed with a gooey cinnamon filling that makes this one irresistible. Entenmann’s coffee cake has got nothing on this baby! I find that the boxed variety of coffee cakes can go two ways. They either tend to be flat and dry or have such a jarring punch of cinnamon that it overwhelms every other element of the cake. When done right, each component should bring something to the table tying in perfect bite after perfect bite.
Simply naked, this cake layer would shine on its own with each moist and tender crumb. The filling then imparts a textural contrast to the soft and fluffy cake and rich and buttery crumble that proudly floats on top of the cake. It’s my crumble recipe that I know and love well as in the autumn, it double duties as the topping for a spicy pear fruit crumble then. In both applications, you just can’t go wrong with a good, solid crumble. In this instance, it merely highlights the supremacy of this coffee cake from its often “home baked” impersonators at the market. If you’ve solely survived on the store bought variety, I urge you to make this at home next time a baking fancy strikes. It looks impressive but doesn’t require a commensurate effort. It not only pairs exceedingly well with…well, coffee {and tea!} it’s a yummy breakfast to look forward to or a dessert that isn’t coyingly sweet but aims at ending your meal on a sweeter note.
- 1½ c unbleached flour
- 2 ts baking powder
- ½ ts fine salt
- ¼ c canola/veggie/coconut/grape seed oil
- ½ c brown sugar
- 1 ts vanilla extract
- 1 room temperature egg
- ¾ c whole or buttermilk
- ½ c brown sugar
- 1½ ts cinnamon
- ⅓ c unbleached flour
- ½ c sugar
- ¼ ts fine salt
- ¼ c unsalted, softened butter
- ¾ ts cinnamon
- In the first bowl, sift together the flour, baking powder, and salt.
- In the second bowl, whisk together the oil, sugar, vanilla, egg, and milk until foamy.
- Slowly combine the 2 bowls {sprinkle the first/dry bowl in thirds into the second/wet bowl. Do not over mix}
- In a greased cake pan, spoon in half the batter.
- Sprinkle with the brown sugar and cinnamon mixture and spread the rest of the batter evenly on top.
- To make the crumble, combine everything together {it’s important that the butter be soft} and dot generously on top of the cake.
- Bake at 350 for 17-21 minutes.
- Cool and allow to set before slicing/serving.
Tomorrow, there will be a video for a perfect cup of coffee to go with this coffee cake
Love,
Your Squishy Monster ^.~
‹ Loving Lately French Press Coffee ›
Oooooh I love a good coffee cake and this one looks perfectly buttery and streusel-y!!!
Hi Angela, It was great to meet you over at my place. I’ve subscribed to your channel and pinned this recipe for good measure. Thank you for sharing it!
Great to meet you, Brooks!
Thanks, girl!
Oh how I love coffee cake, Angela. It’s the best! I may just save this recipe for National Coffee Cake Day in April:) Thank you so much for sharing, Angela…I sure do wish I had just a nibble right now!!!
Ah, who knew it was so close, not I!! Though I certainly do remember that this Sunday is daylight savings. At least I got that right, lol!
Anything with a crumb topping is just irresistible. I’ll take two slices, please!
G’day I LOVE Coffee Cake Angela, true!
Have very fond childhood memories of too! YUM!
Cheers! Joanne
Cheers, Joanne!
Not three?
It is really looks nice. The recipe is very useful for me. I will try it next week.
Thanks
I gather this is a cake to go with coffee and not a coffee flavoured cake, looking at the ingredients
sugar + cinnamon! ohhh yeah! coincidentally i recently made a banana cake with a brown sugar cinnamon butter cream frosting. but i messed up and used brown sugar instead of adding molasses so it came out gritty frosting! hahahaa
I love coffee cake! Your crumble looks insanely good; I could eat it by the spoonful!
So buttery , crunchy, lovely and delicious looking Angie. Thanks for sharing this MUST and will try recipe. Have a great day!!
Les.
Your coffee cake looks really delicious, Angela! I also make coffee in French press and grind beans at home! I’d love to have this coffee cake with me when I drink a cup of coffee… it’ll be a great start of a day!
A perfect pairing after some bacon and eggs!!
I can’t say I didn’t do that
Omg that still sounds awesome, Brain!
You too, Les!
The other title I had in mind was too long, lol
Let me know how you liked it!
Just made this at home. Me and my mister ate the whole damn thing. So it was delicious, and now I’m skipping dinner
lol!
Hi Angela, love this coffee cake. The crumble sure look awesome cos got my favourite ingredient, cinnamon. The cake texture look good. You’re an excellent chef. Regards.
Glad to find out what your fave ingredient is!
[…] I adapted this recipe from one I found at a site I’m now constantly checking: The Squishy Monster. […]
…annndddd now it’s posted. Thanks for the inspiration!
http://dellacucinapovera.com/coffee-cake/