- Lucia Borzillo
German Crumb Coffee Cake
The aroma is intoxicating. Our house smells delicious. It reminds me of the smell of my parent's house when my Mom was baking. Mouth-watering smells are pouring out of the oven.
German Crumb Coffee Cake was on my Friday Night Bake Pinterest board. I was going to make the new King Arthur Flour Cinnamon Coffee Cake, but this recipe had seven steps where the King Arthur recipe has 16. It's Friday night after a week of still getting over the lingering cough from the flu, and as much as I wanted to bake tonight, I had to keep it simple.
You mix the flour and sugar in one bowl and then everything else goes right in the baking pan! I have to admit I was unsure this would work, but damn the cake looks fantastic. And did I mention the aroma?
--SATURDAY MORNING UPDATE--
WOW! Moist and the flavor is perfect. The cinnamon and nutmeg are perfect.
The thin layer of crumb topping a little crisp which is a nice suprise.
The recipe comes from Food Talk Daily This is the recipe cut in half. I used a 9 inch round cake pan.
1/2 cups brown sugar, packed
3/4 cups all-purpose flour
1/4 cup unsalted butter, softened
1/8 teaspoon fine sea salt
1/2 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
1 large eggs
1/2 cup sour milk or buttermilk
Preheat the oven to 350° F and set out a 9x9 baking pan or 9" round cake pan. (That is what I used)
In a large bowl, mix the brown sugar with the flour.
Cut the butter into the brown sugar/flour mixture with a pastry cutter.
Reserve 1 cup (approximately 150 g) and place in the freezer.
Stir the baking soda, salt, and spices into the bowl.
In the 9x9 baking pan, whisk together the eggs with the sour milk (or buttermilk).
Pour the dry ingredients into the baking pan and stir everything together with a spatula or wood spoon until thoroughly blended.
Spread the batter out evenly and then sprinkle the reserved crumb mix atop evenly as well.
For a glass pan, bake for 35- 40 minutes, until the top is golden and a toothpick tester in the center comes out clean. For a metal pan, bake for about 30 minutes, until the top is golden and a toothpick tester in the center comes out clean.