Let’s face it, coffee cake is not only for coffee drinkers. Yes, the moist cake goes well with a hot beverage, but it is equally as tasty as a dessert or after school snack. This recipe won me over because of the generous amount of crumb topping on the cake, which is my favorite part.
Don’t be tempted to substitute all-purpose flour for the cake flour, as doing that will make for a dry, tough cake.
For the Crumb Topping:
1/3 cup granulated sugar
1/3 cup brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter, melted and still warm
1 3/4 cups cake flour
For the Cake:
1 1/4 cups cake flour
1/2 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter, softened but still cool
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners sugar for dusting
To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine.
Add flour and stir with a rubber spatula or wooden spoon until the mixture resembles a thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
To make the cake: Adjust oven rack to upper-middle position and heat the oven to 325°. Cut a 16-inch length of parchment paper or aluminum foil and fold lengthwise to 7 inch width. Spray a 8 inch square baking dish with nonstick cooking spray and fit parchment into the dish, pushing into the corners; allow excess to overhang the edges of the dish.
In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda and salt on low speed to combine.
With mixer running on low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs with no visible butter chunks remaining, 1 to 2 minutes.
Add egg, yolk, vanilla and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once.
Transfer batter to baking pan and using a rubber spatula, spread batter into an even layer. Break apart crumb mixture into large pea-sized pieces with your fingers and spread in an even layer over batter, beginning with the edges and working toward the center. Do not push the crumbs into the batter.
Bake until crumbs are golden and a wooden skewer or cake tester comes out clean, 35-40 minutes.
Cool pan on a wire rack for at least 30 minutes. Remove cake from pan by lifting parchment paper overhang. Dust with confectioners’ sugar just before serving.
Now go get a cup of coffee, hot cocoa, or a cold glass of milk– whatever your preference– and enjoy!