Coffee Cake

The other day my in house taste tester requested that I make a classic style coffee cake. He doesn’t often make requests so I quickly obliged!

I love how moist and tender this cake is. The crispy crumb topping is to die for.

What you need,

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For the cake,

¼ cup butter, softened (I used salted so I left out the salt later on)

½ cup granulated sugar

1 large egg

½ tsp. vanilla extract

½ cup sour cream

1 cup all-purpose flour

¼ tsp. baking soda

½ tsp. baking powder

½ tsp. ground cinnamon

½ tsp. salt (I left the salt out since I used salted butter)

For the crumb topping,

1¼ cup all-purpose flour

½ cup granulated sugar

2 tbsp. packed brown sugar

¼ tsp. salt

¾ tsp. ground cinnamon

½ cup butter melted and cooled

½ tsp. vanilla extract

¼ tsp. almond extract

Start by heating your oven to 350 degrees. Spray an 8x8 baking pan with non-stick spray and set aside.

To make the topping, whisk the flour, sugars, salt and cinnamon together in a small bowl. Add the vanilla and almond extract to the melted butter. Stir the butter mixture into the flour mixture with a fork until coarse crumbs form. You may need to use your hands to the crumbs evenly combined.

Set the crumb mixture aside.

For the cake, combine in a large bowl the butter and sugar. With a hand mixer beat until light and fluffy. Add the egg and mix until combined.  Add the sour cream and vanilla, mix to incorporate.

Add the flour, baking powder and soda as well as the cinnamon and salt if you are using it. Mix just until the dry ingredients are fully incorporated.

Spread the batter into an even layer into the prepared pan. Sprinkle the crumb topping all over it. Bake for 30-35 minutes or until the edges turn golden brown and a toothpick comes out clean.

Cool the cake completely before cutting and serving with your favorite coffee or tea!

A hot cup of coffee and a big slice of this wonderful coffee cake would be a perfect breakfast or afternoon snack!

Enjoy!

Jen

Recipe adapted from Living Eventfully