Cinnamon Crumb Cake

If you “like” my page on Facebook, then you might remember last weekend when I posted about my perfect weekend morning. I was cozy on the couch with a freshly brewed cup of coffee in my hand and the smell of cinnamon crumb cake filled the apartment as it baked. OK, first I have to tell you how exciting the coffee part is. I finally broke down and bought a Keurig and I can not believe it took me this long. Yes I know, to some people it might seem silly, but Jesse doesn’t drink coffee and I usually only want one or two cups. So for me it’s perfect. And I bought the Kcup that I can fill with my own coffee when the samples run out. As you can probably tell, I’m more excited than I should be about coffee. 🙂

Now we can talk crumb cake. Or do you call it coffee cake? I searched both names to find a recipe that matched the vision in my head, and then I finally came across the perfect one, called a New York Style Coffee Cake. It was probably the inch and a half thick crumb on top that drew me in (and made me decide that Crumb Cake was a more fitting name). Man, I am so glad I came across this recipe. It was so so so good. The cake was moist and tender and the crumb topping was sweet, buttery, cinnamony, and just crunchy enough. By the way, do you like how I just add a “y” to words if I can’t figure out a better way of describing something? 🙂

Cinnamon Crumb Cake

(Adapted from Fake Ginger)

Ingredients

Crumb Topping

2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 tablespoons cinnamon
3/4 cup butter, cubed

Cake

2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter
1 1/2 cups granulated sugar
2 large eggs
1 1/4 cups plain yogurt *
1 teaspoon vanilla extract

*I’ve been on a huge greek yogurt kick, so that’s what I used.

Directions

Preheat oven to 350 degrees and prepare a glass/ceramic 9×13 dish with butter.

Mix together all of the dry crumb topping ingredients (flour through cinnamon). Drop cubes of butter into the mix. Start by using a pastry cutter, or two knives, to cut in the butter. When the butter is evenly distributed, use hands to squeeze it together then break it into crumbs. Do this until it seems well combined and you are making crumbs that are mostly about the size of peanuts. Set aside. **

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a standing mixer fitted with a paddle, cream the butter. Add the sugar and beat until light and fluffy. Then add the eggs, one at a time, scraping down the sides bowl before each addition and beating until fully incorporated. Add the yogurt and vanilla and beat until combined. Finally, add the dry ingredients in 3 additions, beating just until combined without lumps.

Pour the batter into the prepared baking dish. Smooth out the batter with a spatula. Scoop up the crumb topping with your fist and drop clumps of it onto the the batter until all of the crumb topping is used. It will seem like a LOT of crumb topping.

Bake for 45-65 minutes, until a toothpick inserted into the center comes out clean and the middle of the cake seems solid.***

Cool on a wire rack for 30 minutes before serving. If you like, mix together some milk and confectioners sugar and make a glaze.

**The original recipe called for melting the butter and stirring together, then drying out the mixture. I was already mixing my crumb topping when I realized this, but the way I did it worked out really well. I also decreased the amount of flour and butter.

***I know this seems like a wide spread for baking time, but the recipe called for 45-55 minutes and mine took an hour and 5 minutes. My oven can be weird. Check yours at 45 and just keep in mind that it can take up to an hour. If the edges seem to be getting overdone reduce the oven temperature to 325.

Raspberry Swirl Coffee Cake

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

Unfortunately today is my sisters last day at home, she flies back to Baltimore tomorrow. 🙁 Since it was her last morning at home we decided to have a family brunch at my parents (hence the different dishes in my pictures :)). My mom made eggs, bacon and fruit salad and I brought a coffee cake.

I decided last night that I wanted to make a coffee cake but I couldn’t find a recipe I wanted to use. I was looking for something that didn’t call for sour cream (didn’t have any),did call for black raspberry preserves (which I have left over from making raspberry cheesecake brownies) and took less than 45 minutes to bake. It took me quite awhile to find a recipe that met my requirements and when I did find one I was unsure of how it would turn out. I’ve never made a coffee cake that combined the ingredients in this way so I was worried but I was running out of time so I went with it. I’m really glad I did! This coffee cake was awesome and the fact that 5 of us went through almost an entire 9×13 pan of it in just a few short hours is proof.

Raspberry Swirl Coffee Cake
(Source: Below is the recipe with my changes, I found it on this website and it says that the author is Gale.)

Ingredients
1 8-ounce package cream cheese, softened
1/2 cup butter
1 3/4 cups all-purpose flour
1 cup sugar
2 eggs
1/4 cup milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 tsp almond extract
1/2 cup seedless black raspberry preserves

Directions
Grease a 13 x 9 x 2-inch baking pan; set aside.

In a large mixing bowl beat cream cheese and butter with an electric mixer on medium to high speed about 30 seconds or till combined.

Add about half of the flour to the cream cheese mixture. Then add the sugar, eggs, milk, baking powder, baking soda, salt, almond extract and vanilla. Beat on low speed till thoroughly combined, scraping the sides of the bowl. Beat on medium speed for an additional 2 minutes. Then beat in remaining flour on low speed just till combined.

Spread batter evenly in the prepared pan. Dollop preserves in small spoonfuls on top of the batter. Using a small narrow spatula or knife, gently swirl preserves into the batter to create a marbled effect.

Bake in a 350 F oven for 30 to 35 minutes or till a wooden toothpick inserted near the center comes out clean.

Cool in the pan on a wire rack for 15 minutes. Cut into squares and serve warm or cooled.