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Thursday, September 20, 2012

Extra Crumb Cinnamon Swirl Coffee Cake

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Here's the story about this coffee cake:

It was a Friday afternoon and it was my week to bring baked goods for church (we always serve "treats" during fellowship time after the service). I had something in mind but decided to use the ingredients for something else. I started flipping through my cookbooks when I came across Joy the Baker's Extra Crumb Coffee Cake. A quick scan through the ingredient list and I realized I had everything, or enough to make do. I got to work.

The next morning, five of us headed back to our house after a run for zippy egg casserole and fruit salad. I decided to cut five small pieces of the coffee cake for us to enjoy, setting the rest aside for church. After a few bites we all realized this coffee cake was something special. A tight crumb, a cinnamony filling, and a rich vanilla flavor... we were all in love! My mom then asked, "Are you sure we can't have any more?" I didn't blame her-I'd been thinking the same thing! I quickly cut another five pieces and we finished those off!
As tempting as it was to keep going, we managed to stay away and take the rest to church the next morning, where it was just as well-received as it had been the first day. And by well-received, I mean disappeared. Quickly. There's no need for lots of bells and whistles...sometimes you just can't beat the simplicity of cinnamon sugar and a hefty crumb topping! I didn't even use the entire batch of topping (full recipe of it is below) and there was still plenty. You need to make this!

One Year Ago: Cream Cheese Fruit Tarts
Two Years Ago: Tilapia with Black Bean Banana Salsa
Three Years Ago: Mediterranean Skillet

Extra Crumb Cinnamon Swirl Coffee Cake
from Joy the Baker Cookbook

for the topping-
-1 1/2 cups granulated sugar
-1/2 tsp salt
-1 1/2 cups all-purpose flour
-1 tbsp ground cinnamon
-5-6 tbsp butter, softened

for the filling-
-1 cup packed light brown sugar
-1 1/2 tbsp ground cinnamon
-1 tsp nutmeg
-3 tsp unsweetened cocoa powder
-1/2 tsp salt

for the cake-
-1 1/2 sticks unsalted butter, softened
-1 cup granulated sugar
-1/3 cup packed light brown sugar
-2 tsp pure vanilla extract
-3 large eggs
-3 3/4 cups all-purpose flour
-2 1/2 tsp baking powder
-1 1/4 tsp salt
-3/4 cup sour cream (I used full fat)
-1 1/4 cups milk (Joy's recipe calls for whole milk--I used a combination of buttermilk, 2% milk, and half and half)

1. Preheat oven to 350F. Grease and flour a 9 x 13 inch baking pan and set aside.
2. In a small bowl, whisk together the sugar, salt, flour, and cinnamon. Add the butter and stir until combined and little pieces of butter are throughout. Set aside.
3. In a separate bowl, whisk together the filling ingredients. Set aside.
4. To make the cake, beat the butter and sugars in the bowl of a stand mixer until well combined (4 minutes). Beat in vanilla. Add eggs, one at a time, beating after each addition.
5. In a small bowl, whisk together flour, baking powder, and salt. Set aside.
6. In a separate small bowl, whisk together the sour cream and milk (does not need to be perfectly smooth). With the mixer on low, add 1/3 of the flour mixture to the batter. Add half of the sour cream mixture and mix until combined. Add another 1/3 of the flour mixture followed by the rest of the sour cream mixture. Add the remaining 1/3 of the flour mixture and stir in with a spatula until well combined.
7. Spread half of the batter into the prepared pan, spreading to completely cover the bottom of the pan. Sprinkle the filling over the top. Top with remaining batter, using a spatula to spread. With a butter knife, gently swirl the filling into the batter.
8. Sprinkle the topping evenly over the batter and bake the cake until it is golden brown and an inserted toothpick comes out clean (55-60 minutes).
9. Allow to rest for 20-30 before serving. Wrap cake and keep at room temperature for 3-4 days.