Cinnamon-Crunch Coffee Cake

 Sue and I wanted to bake a little something maybe for breakfast, so we decided to make a coffee cake. We tried King Arthur’s recipe of the year.

Ingredients: 

Filling Layer:

• 1/3 cup (67g) granulated sugar
• 1 tablespoons cinnamon
• 2 tablespoons (12g) unsweetened cocoa

Crumb Topping:

• 4.25 ounces (120g or 1 cup)  all-purpose flour
• 6 tablespoons (75g) granulated sugar
• 2 tablespoons (14g) confectioners' sugar (sift if lumpy)
• 1 tablespoon cinnamon
• 1/4 teaspoon salt
• 6 tablespoons (85g) unsalted butter, cut into 1/4" cubes; at room temperature
• 1 teaspoon vanilla extract 

 Cake Body:

• 8.5 ounces (240g or 2 cups) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 8 tablespoons (113g) unsalted butter, cut into 1/4" cubes; at room temperature
• 1 teaspoon Vanilla Extract
• 2 large eggs (room temperature preferred)
• 1 cup (227g) buttermilk (we used kefir, or use 1/2 cup plain Greek yogurt mixed with 1/2 cup milk)

 

Instructions:

1. Preheat the oven to 350°F. Line an 8" square pan with a parchment sling, then lightly grease the sides of the pan as needed. (The cake rises - pan should be 3" tall.) 
   
   
2. To make the filling layer:
   In a small bowl, combine the sugar, cinnamon, and cocoa. Set aside. 
     
3. To make the crumb topping: 
   In a medium bowl, whisk together the flour, sugars, cinnamon, and salt. 
4. Add the butter and vanilla; toss to combine. Using a bowl scraper or pastry cutter, work in the butter until crumbs form and no dry spots remain. The crumbs can be irregular, ranging in size from a pea to larger lumps. 
     
5. To make the cake:
   In the bowl of a stand mixer, combine the flour, sugar, baking powder, salt, and baking soda. Add the softened butter and mix at low speed using the flat beater attachment or the whisk until the mixture looks sandy, about 1 to 2 minutes. (This mixing method is called reverse creaming.) 
6. Beat in the vanilla and eggs, then mix until no dry spots of flour remain. Stop the mixer and scrape the bowl and beater attachment as needed. 
7. Slowly pour in the buttermilkir yogurt mix into the mixture while the mixer is running on low speed. Continue to stir until the batter is smooth. Scrape the bowl down, and then mix again at low speed for 1 minute for best texture.
   
   
8. To assemble and bake the coffee cake:
   Scoop/pour half the batter (about 420g) into the prepared pan, spreading it all the way to the edges. 
9. Sprinkle the filling layer evenly across the batter. 
10. Scoop the remaining batter over the filling and gently spread to the edges. 
11. Sprinkle the crumb topping evenly over the batter and gently press to adhere.  
12. Bake the cake for about 45 to 50 minutes, until it's set in the middle and light brown.
    
    
    
    (Check for doneness after 45 minutes and add additional time only as needed to avoid overbaking the coffee cake.) When the cake is done, a toothpick or paring knife inserted into the center should come out with a few moist crumbs clinging to it.
13. Remove the cake from the oven and allow it to cool in the pan for at least 20 minutes. Remove the cake from the pan using the overhanging edges of parchment as handles to gently lift it out.
14. Let the cake, still on the parchment sir on a wire rack to cool. 
    
    
     
15. Storage information:
    Store leftover coffee cake, well wrapped, at room temperature for several days; freeze for longer storage. 

  

Carole's Notes:

We all liked this! The cake is not too sweet, so we ate some for breakfast. The topping was nice, the cinnamon/cocoa layer tasted mostly of cinnamon.

The recipe is from https://www.kingarthurbaking.com/recipes/cinnamon-crisp-coffee-cake-recipe