Coffee Crumb Cake Recipe From Scratch Recipe For Meatloaf

SUPER-CRUMB COFFEE CAKE

Steps:

• Preheat oven to 350°F (177°C). Generously spray a 9-inch springform pan* with cooking spray or grease with butter. Sprinkle the bottom of the pan with 1 Tablespoon of flour and tap out the excess.
• Whisk the flour, sugar, and salt together in a large mixing bowl until combined. Cut in the butter in very small pieces using a pastry blender or mix with a fork until the mixture resembles coarse crumbs. Place 1 cup of the butter/flour mixture in the refrigerator until ready to use in step 4.
• Using a handheld or stand mixer with a paddle attachment, mix the baking powder and baking soda into the remaining flour mixture. Add the room temperature buttermilk, egg, and vanilla and beat on medium speed until smooth. The batter is very thick. Spoon the batter into the prepared springform pan, smoothing the top.
• Add the brown sugar and cinnamon to the reserved flour mixture. Toss with a fork until well blended. Sprinkle the crumbs over the batter, pressingly lightly so they stick.
• Bake the cake until the center is firm and a toothpick inserted in the center comes out clean, about 45-55 minutes. Baking time varies, so begin checking at 45 minutes and don't be alarmed if your cake takes longer. Mine usually takes the full 55 minutes.
• Cool cake for 10 minutes before removing the sides of the springform pan. For neat slices and best flavor, cool cake completely at room temperature before serving.

COFFEE CRUMB CAKE RECIPE

Steps:

• Add the brown sugar and cinnamon to a medium sized bowl. Mix together to combine. If it's really lumpy, sift together. Set aside.
• Add the flour, brown sugar, white sugar, salt, cinnamon, and soft (almost melted) butter to a large bowl. Mix together with a spoon or spatula until most of the flour is combined.
• Then use your clean hands to press the topping together. You should have very chunky crumbs, some large and some small. If it's too crumbly and dry, microwave it for about 5 seconds to melt the butter more, then work it with your hands until it comes together. Set aside.
• Preheat your oven to 350ºF (177ºC) and bring your butter, sour cream, cream cheese and egg to room temperature.I place my egg in a bowl of warm water for a few minutes and leave out the butter and sour cream for a few hours. If needed, I microwave them for a few seconds until they're room temperature or a little warm.
• Place room temperature butter and granulated sugar into the bowl of your stand mixer with the whisk attachment. (Or a large bowl if you're using a hand mixer.) Mix on medium/high and cream together until light and fluffy, about 2-3 minutes.Make sure it's fully creamed, if it's not light and fluffy then your cake could collapse.
• Add in your room temperature egg, room temperature sour cream and vanilla. Mix until combined. Your batter should look cohesive at this point. If it has chunks of cold butter in there, one of your ingredients was too cold.
• Add in the flour, baking soda, baking powder and salt. Mix on low until just combined. Don't over mix. (If your flour is really lumpy, sift these dry ingredients before adding them into the mixer.) The batter will be thick.
• Grease an 8"x4" loaf pan with pan release on the bottom and up the sides. I recommend using cake goop! Or you can line the bottom and sides with parchment paper to easily flip it out later.
• Place half of the batter into the greased loaf pan and smooth it out. Sprinkle the cinnamon sugar filling on top until it's completely covered. (Optional: swirl if desired.) Then place the rest of the batter on top and smooth it out with a spatula.
• Sprinkle the thick crumbs evenly on top, covering the surface of the batter.
• Bake at 350ºF for 40-50 minutes, rotating halfway through for even baking. When a toothpick comes out clean from the center, it's done!
• Make the cream cheese glaze while your cake is baking, directions below.
• Once finished baking, rest the loaf at room temperature until the pan is completely cool, about 2 hours. Do NOT flip your cake out while it's warm, it could collapse.
• Loosen the edges with a knife, place a piece of plastic wrap on top of the cake and flip upside down to remove it from the pan. Place on top of a plate or serving tray.
• Place softened cream cheese in a large bowl and blend until smooth with a hand mixer or whisk. Slowly pour in the melted butter a little at a time. Do not pour it all in at once or you could end up with a soupy cream cheese mess.
• Sift in the powdered sugar and mix until you don't see any lumps. If you don't sift you will have lumpy glaze. Add in the vanilla.
• While mixing, pour in the coffee a little at a time. Keep adding until you get the desired consistency of glaze. I like a thinner glaze so it's easy to pipe.
• Place glaze into a piping bag and drizzle on top of the loaf. You can also use a spoon or a plastic bag with the corner cut off.
• Enjoy at room temperature for up to three days. To keep it moist, store in a plastic bag or wrap with plastic wrap.

SHEET PAN CRUMB CAKE

Steps:

• For the crumb: Combine the brown sugar, granulated sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and mix with a fork until just combined. Add the flour and mix with the fork until it has been evenly distributed and small to medium clumps have formed. Do not overmix or it will turn into a paste.
• For the cake: Preheat the oven to 350 degrees F. Spray an 18-by-13-inch rimmed baking sheet with cooking spray. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 batches, starting and ending with the flour. Beat until just incorporated.
• Spoon the cake batter (it will be very thick) into the prepared baking sheet and smooth with an offset spatula. Sprinkle on the crumb topping and press gently into the batter to adhere.
• Bake until the cake and topping are golden brown, and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the baking sheet, about 1 hour. Slice and serve from the baking sheet.

CRUMB COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Pour half of the batter into a greased 13x9-in. baking pan. , Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. For topping, combine the flour, sugars and cinnamon in a bowl; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine icing ingredients; drizzle over coffee cake.

NEW YORK STYLE CRUMB CAKE

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan or line with parchment paper. You can use a glass, ceramic, or metal baking pan. The bake time is similar for each, but use a toothpick to test for doneness. Metal baking pans cook cakes faster. Set pan aside.
• Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter, then gently mix the flour using a fork. Keep the mixture as large crumbles, do not over-mix. If over-mixed, this will turn into a thick paste. Set aside.
• Whisk the flour, baking soda, baking powder, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that's ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not over-mix. The batter will be thick, creamy, and sticky.
• Spread the batter evenly into prepared baking pan. Top with crumb topping. Using a rubber spatula or the back of a large spoon, press the crumb topping tightly down into the cake so it sticks.
• Bake for 45-55 minutes. Baking times vary, so keep an eye on yours and begin checking at 45 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 30-45 minutes before cutting. If desired, dust with confectioners' sugar before slicing and serving. Use a sifter/fine mesh sieve.

OLD FASHIONED CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
• Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
• To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
• Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.