Happiness Project Recipe #22: Classic Crumb Coffeecake!

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After taking an unexpectedly long blog hiatus (& then being swarmed by friends inquiring about all of the holiday recipes I’d created), I’m finally back! Since most of Decembers Christmas baking consisted of cookies, cupcakes and more cookies, I couldn’t help but cave in to my longing for a good new cake recipe. And since coffeecake has always been one of my favorite cafe foods, crumb coffeecake became my first most priority! Although I was a little light handed on the cinnamon-cocoa filling, I was quite pleased with this very classic crumb recipe. So here it is, with all of it’s yummy, crumbly goodness…

Crumb topping:

1 1/4 granulated sugar

1 1/2 all purpose flour

1 tablespoon ground cinnamon

6 tablespoons salted butter, melted

Cinnamon Filling:

1 cup brown sugar

1 1/2 tablespoons ground cinnamon

1 teaspoon cocoa powder

Cake:

3/4 cup salted butter, softened at room temperature

1 1/2 cups granulated sugar

1/3 cup brown sugar

2 1/2 teaspoons baking powder

2 teaspoons vanilla extract

3 large eggs

3/4 cup sour cream

1 1/4 cups whole milk

3 3/4 cups all purpose flour

Preheat your oven to 350F. Lightly butter two 9inch round cake pans.

To make the crumb topping, whisk togther the sugar, flour and cinnamon. Add in the melted butter, stirring until well combined and crumbly. Set aside.

For the cinnamon filling, using another medium bowl, stir together the brown sugar, cinnamon and cocoa powder. Set aside.

Now for the cake! In a large mixing bowl, on a stand mixer, beat the butter, sugars, baking powder and vanilla extract until well combined and smooth (2-3 minutes). Add the eggs, one at a time, beating well after each addition.

In another bowl, whisk together the sour cream and milk until well mixed.

Now, add the flour mixture into the butter mixture, alternating with the sour cream/milk mixture, in 3 batches, until just combined. Remember to scrape down the sides & bottom of the bowl with a rubber spatula in-between each alternating batch (to prevent any unmixed lumps from forming).

Pour the  equivalent of 1 1/3 cups cake batter into each round cake pan, spreading the batter evenly all the way out to the sides of each pan.

Evenly spoon all of the cinnamon filling over the cake batter, sprinkling all the way to the pans edges.

Spread out the remaining batter on top of the filling. Using a spoon or butter knife, gently swirl the batter together with the filling, in a circular motion.

Last but not least, sprinkle the crumb topping over each cake, using as much or as little as you like. I only used half of the total crumb topping for mine.

Bake both of your round cakes for 50-55 minutes, until the edges start to bubble up slightly and a toothpick inserted in the center of each cake comes out clean.

Remove from the oven and let cool on a wire rack for a good 15-20 minutes before cutting up and serving, straight from the pan. If only consuming 1 cake per sitting, cover the 2nd cake pan with plastic wrap and store in the fridge for up to 3 days.

Want to add a little extra kick to each serving? Drizzle some melted semi-sweet chocolate over each cake slice or better yet, serve with a scoop of lovely vanilla ice cream. Yumminess!

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