Sunday, January 29, 2012

YUM Salted Crumb Coffee Cake!

This crumb-y coffee cake is absolutely delightful! Moist yet crumbly, this cake is so good! And the salted crumb topping makes it that much more yummy!

Salted Crumb Coffee Cake

12 tablespoons sticks unsalted butter, room temperature
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla
1 1/3 cup sour cream
2 1/2 cups flour
1/2 teaspoon course kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons vegetable/canola oil (this ensures a moist cake!)
Crumb Topping:
8 tablespoons unsalted butter, cut into small pieces
1/2 cup light brown sugar
1 cup flour
2 teaspoons cinnamon
1/2 teaspoon course kosher salt

Preheat oven to 350 degrees. 
Combine the butter, brown sugar, flour, cinnamon, and salt in a bowl. Make sure the butter gets crumbled well into the mixture. (Using your fingers is probably the best way to do this.)
Cream together the butter and sugar until light and fluffy (3 min). Add the eggs, vanilla, and sour cream. Mix until well combined. Add the flour, salt, baking powder, and baking soda. Mix until thoroughly combined, then add the oil and mix for a few more seconds. Spread half of the cake batter into a 9x13 inch baking dish. Then sprinkle with half of the crumb topping. Then spread the remaining cake batter. Finally, sprinkle the rest of the crumb topping evenly over the top. Bake for 40-45 minutes. (Use the toothpick test to make sure cooked through). 

Enjoy ;)