Delicious Crumb Coffee Cake Recipe
This fabulous and watertasting Coffee Cake Recipe, is very easy to make at home! Try making this recipe following our full instructions bellow, and your family and friends will be impressed. It’s very easy to prepare.
HOW TO:
Make the crumbs:
In a large bowl, whisk sugars, spices and salt into melted butter until smooth. Then, add flour with a spatula or wooden spoon. The mixture will be very stiff, like a dough. Press it into the bottom of the bowl and set is aside.
Make the filling:
Toss rhubarb with sugar, cornstarch and ginger, and set aside.
Assemble cake:
Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.
Make the cake:
In a small bowl, stir together the sour cream, egg, egg yolk and vanilla. With an electric mixer on low speed, combine together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture and beat in thoroughly, then scrape down the sides of the bowl with a spatula. Scoop out about 1/2 cup batter and set it aside.
Use your fingers to break the topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.
SERVINGS: 12 TO 16 PIECES OF CAKE
- For the rhubarb filling:
- 1/2 pound rhubarb, trimmed
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon ground ginger
- For the crumbs:
- 1/3 cup dark brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup (1 stick or 4 ounces) butter, melted
- 1 3/4 cups cake flour (I was out and used all-purpose and it worked great)
- For the cake:
- 1/3 cup sour cream
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup cake flour (ditto on the all-purpose flour–worked just fine)
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons softened butter, cut into 8 pieces.
FILLING
- 1/2 pound (225 grams) rhubarb, trimmed and sliced 1/2-inch thick
- 1/4 cup (50 grams) sugar
- 2 teaspoons (15 grams) cornstarch
- 1/2 teaspoon ground ginger
CRUMBS
- 1/3 cup (65 grams) dark brown sugar
- 1/3 cup (65 grams) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon kosher salt
- 1/2 cup (4 ounces or 115 grams) butter, melted
- 1 3/4 cups (225 grams) cake flour
CAKE
- 1/3 cup (80 grams) sour cream
- 1 large egg
- 1 large egg yolk
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (130 grams) cake flour
- 1/2 cup (100 grams) granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 6 tablespoons (85 grams) softened butter, cut into 8 pieces.
