A new year has started, and I’ve let Instagram talk me into buying a planner. I’m trying to become a person who sets goals and gets things done. Maybe writing things down will make me less lazy. I’m skeptical, but the planner is pretty, so it’s fine.
My number one goal this year is to try to eat more fruits and vegetables. If you’ve been reading this blog for a while, you know I basically hate all fruits and veggies, but now that I’m 40, I figure I better get my stuff together. I haven’t necessarily committed to eating less of anything yet, but I figure you’ve got to start somewhere.
Since I’m trying to be healthier, the obvious thing to do was to make you a cake with like a bucket of sugar in it. Guys, this So Much Crumb Coffee Cake is like basically a third sugar crumb layer, and it’s for sure extra in the best possible way. I suggest serving this in smallish pieces (smaller than in the picture) because it’s quite sweet. And of course, make sure you have your favorite tea or coffee alongside.
This recipe looks long, but don’t let that intimidate you. We’re mixing up three different components, and layering them, then baking them in the oven for about an hour. That’s all there is to it. This cake is going to be encased in a thick layer of crumb, so it’s a bit tricky to tell if it’s fully baked. I have no problem with an under baked cake, but if you’re trying to get onto Bake Off, be sure to test it in the center with a toothpick or cake tester.
We can have our So Much Crumb Coffee Cake and eat it, too. Just be sure to eat your veggies first.
So Much crumb coffee cake
for the topping
- 1-1/4 cups caster sugar
- 1/2 teaspoon salt
- 2 cups plain flour
- 1 tablespoon ground cinnamon
- 4 ounces unsalted butter, softened
for the filling
- 1 cup brown sugar
- 1-1/2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 tablespoon cocoa powder
- 1/2 teaspoon salt
for the cake
- 6 ounces unsalted butter, softened
- 1-1/2 cups caster sugar
- 1/3 cup brown sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 3-3/4 cups plain flour
- 2-1/2 teaspoons baking powder
- 1-1/4 teaspoons salt
- 3/4 cup sour cream
- 1-1/4 cups whole milk
- Preheat your oven to 350F (175C) and grease and flour a 9×13 inch baking pan. Set aside.
- To make the topping, whisk together sugar, salt, flour, and cinnamon in a large mixing bowl. Add the softened butter and mix thoroughly until your mixture resembles wet sand. I find the easiest way to do this is with my clean hands. Set aside.
- To make the filling, whisk together the brown sugar, cinnamon, nutmeg, cocoa powder, and salt in a medium mixing bowl. Set aside.
- To make the cake add the butter and both sugars to a large mixing bowl, and cream them together with an electric mixer. This should become pale and fluffy and will need about three to four minutes mixing on medium speed.
- Turn your mixer down to low and beat in the vanilla. Then beat in one egg at a time, allowing the mixture to be well combined before adding the next egg. Scrape down your bowl, and mix again to make sure everything is incorporated.
- In another mixing bowl or on a sheet of parchment (if like me you’ve already used all your mixing bowls for other components) sift together your flour, baking powder, and salt.
- In a measuring jug, measure out your whole milk, and then use displacement to measure out your sour cream. When the sour cream makes the milk rise to the two cup mark, you’re good to go. Gently stir this together, but don’t worry if there are still a few lumps.
- With your mixer on it’s lower setting, add in a third of your dry ingredients, followed by half of the milk mixture, then another third of dry, the rest of the wet, and finally the last of your dry ingredients. Allow things to combine before adding more stuff to the batter each time. You should have a thick and smooth batter. Ditch your electric mixer and give everything one more scrape and stir with a rubber spatula to make sure everything is fully mixed.
- Pour about half your cake batter into your waiting pan, and use your spatula to spread it evenly, making sure to get right into the corners.
- Sprinkle your entire filling mixture evenly over this. I used my fingers and a bit of shaking to get it evened out with complete coverage.
- Spread the remaining cake batter over this, then use a butter knife of similar to gently swirl the filling through the batter.
- Finally, add your topping and spread it evenly over the top of the cake. It’s gonna be a lot. Just accept it.
- Bake for 55-60 minutes or until the cake is golden brown on top, and a toothpick inserted in the center comes out clean.
- Allow to cool for 20-30 minutes before serving.
Adapted from Joy the Baker by Joy Wilson