Coffee Cake

40 mins
Serves 70
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Directions

  1. 1Start by making the crumble topping: combine brown sugar, white sugar, cinnamon, melted butter, and a pinch of kosher salt.
  2. 2Start by making the crumble topping: combine brown sugar, white sugar, cinnamon, melted butter, and a pinch of kosher salt.
  3. 3Start by making the crumble topping: combine brown sugar, white sugar, cinnamon, melted butter, and a pinch of kosher salt.
  4. 4Mix until everything is saturated and the mixture looks crumbly.
  5. 5Mix until everything is saturated and the mixture looks crumbly.
  6. 6Mix until everything is saturated and the mixture looks crumbly.
  7. 7Add all-purpose flour and mix by hand until incorporated without overmixing, leaving a nice crumbly topping.
  8. 8Add all-purpose flour and mix by hand until incorporated without overmixing, leaving a nice crumbly topping.
  9. 9Add all-purpose flour and mix by hand until incorporated without overmixing, leaving a nice crumbly topping.
  10. 10For the cake batter, cream together softened butter and sugar.
  11. 11For the cake batter, cream together softened butter and sugar.
  12. 12For the cake batter, cream together softened butter and sugar.
  13. 13Give eggs and vanilla extract a head start by mixing them, then add to the creamed butter and sugar and incorporate.
  14. 14Give eggs and vanilla extract a head start by mixing them, then add to the creamed butter and sugar and incorporate.
  15. 15Give eggs and vanilla extract a head start by mixing them, then add to the creamed butter and sugar and incorporate.
  16. 16Once mixed, add sour cream.
  17. 17Once mixed, add sour cream.
  18. 18Once mixed, add sour cream.
  19. 19In a separate bowl, combine flour, baking powder, baking soda, and salt.
  20. 20In a separate bowl, combine flour, baking powder, baking soda, and salt.
  21. 21In a separate bowl, combine flour, baking powder, baking soda, and salt.
  22. 22Fold the dry ingredients into the wet ingredients, bringing what's at the bottom of the bowl to the top without overworking.
  23. 23Fold the dry ingredients into the wet ingredients, bringing what's at the bottom of the bowl to the top without overworking.
  24. 24Fold the dry ingredients into the wet ingredients, bringing what's at the bottom of the bowl to the top without overworking.
  25. 25Once the batter is pretty smooth, mix in milk without overworking the batter.
  26. 26Once the batter is pretty smooth, mix in milk without overworking the batter.
  27. 27Once the batter is pretty smooth, mix in milk without overworking the batter.
  28. 28To prep the pans, butter them, then line with crumpled parchment paper and butter the parchment.
  29. 29To prep the pans, butter them, then line with crumpled parchment paper and butter the parchment.
  30. 30To prep the pans, butter them, then line with crumpled parchment paper and butter the parchment.
  31. 31Pour about half of the cake batter into the prepared pans and spread it out evenly.
  32. 32Pour about half of the cake batter into the prepared pans and spread it out evenly.
  33. 33Pour about half of the cake batter into the prepared pans and spread it out evenly.
  34. 34Add a good layer of the crumb topping and press it into the batter.
  35. 35Add a good layer of the crumb topping and press it into the batter.
  36. 36Add a good layer of the crumb topping and press it into the batter.
  37. 37Add the rest of the cake batter, then more crumb topping.
  38. 38Add the rest of the cake batter, then more crumb topping.
  39. 39Add the rest of the cake batter, then more crumb topping.
  40. 40Press the crumb topping one last time to ensure it sticks to the cake during eating.
  41. 41Press the crumb topping one last time to ensure it sticks to the cake during eating.
  42. 42Press the crumb topping one last time to ensure it sticks to the cake during eating.
  43. 43Bake the coffee cake in a 350-degree oven for about 35 to 40 minutes, or until a toothpick comes out clean.
  44. 44Bake the coffee cake in a 350-degree oven for about 35 to 40 minutes, or until a toothpick comes out clean.
  45. 45Bake the coffee cake in a 350-degree oven for about 35 to 40 minutes, or until a toothpick comes out clean.
  46. 46Let the coffee cake cool to room temperature before serving.
  47. 47Let the coffee cake cool to room temperature before serving.
  48. 48Let the coffee cake cool to room temperature before serving.

Ingredients

  • 1 lb brown sugar
  • 1 lb brown sugar
  • 1 lb brown sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 lb butter, melted
  • 1 lb butter, melted
  • 1 lb butter, melted
  • 2 tbsp ground cinnamon
  • 2 tbsp ground cinnamon
  • 2 tbsp ground cinnamon
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1.5 tsp vanilla extract
  • 1.5 tsp vanilla extract
  • 1.5 tsp vanilla extract
  • 4.5 cups AP flour
  • 4.5 cups AP flour
  • 4.5 cups AP flour
  • 0.5 cup butter, softened
  • 0.5 cup butter, softened
  • 0.5 cup butter, softened
  • 0.75 cup sugar
  • 0.75 cup sugar
  • 0.75 cup sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 1.33 cup AP flour
  • 1.33 cup AP flour
  • 1.33 cup AP flour
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.5 cup sour cream or Greek yogurt
  • 0.5 cup sour cream or Greek yogurt
  • 0.5 cup sour cream or Greek yogurt
  • 2 tbsp milk
  • 2 tbsp milk
  • 2 tbsp milk

Equipment

large bowlmixer (optional)baking pansparchment paper

Tips

  • Crumple parchment paper first for easier pan lining.
  • Press the crumb topping into the batter to ensure layers stick together.
  • Use your hands to evenly spread thick batter.
  • Coffee cake should have more crumb than cake.