When I was a child we would get "crumb buns" every Sunday. I don't know what they're called in the rest of the world, but this is the closest I could come to reproducing them. It's our favorite coffeecake to make from scratch.
Here's how to do it:
Preheat oven to 350 degrees. For the CAKE, in the bowl of a stand mixer, cream:
1 stick (8 tablespoons) of softened butter
2 cup of sugar
After it becomes light and fluffy, add one at a time:
2 eggs
Then beat in:
1 teaspoon vanilla
1 cup sour cream or plain yogurt
In a separate bowl combine:
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking powder
Add to flour mixture to butter mixture until combined evenly. Pour into a greased 13x9. Batter will be a little thick.
To make the TOPPING, melt in a bowl:
2 sticks (16 tablespoons)
Add:
2 1/2 cups flour
1 1/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon almond extract
Combine to make a crumb and top the cake batter evenly. Bake at 350 degrees for 35-40 minutes depending on your oven - until a toothpick comes out clean.
Top with powdered sugar if desired.
Ingredients round up:
CAKE
8 T butter
1 c sugar
2 eggs
1 t vanilla
1 c sour cream or plain yogurt
2 c flour
1/2 t baking soda
1/2 t salt
1 t baking powder
CRUMB
2.5 c flour
1 1/4 c sugar
1/2 t salt
1 c melted butter
1 t vanilla
1 t almond extract
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