This decadent, dense, rich coffee cake is a winner! It reminds me of a coffee cake my mother served for breakfast as a treat, especially on a Sunday morning before church. However, her cake was “store bought.”
With four children underfoot, there was no time for stirring batter and baking. Coffee cake was a staple in our household growing up. We had to split it six ways
When I spied this recipe, I decided to try it out for a recent ski weekend with my hiking group.
It was a huge success, and just the right pre-ski “stick to your ribs” breakfast goodie, served along with eggs.
Historically, coffee cake got its name due to being the ideal accompaniment to coffee. The Europeans came up with the idea of eating sweet cakes with coffee.
The first known coffee cakes originated in Germany, and were called “sweetbreads” or “Gugelhupf.”
Although coffee cake originated in Germany in the 17th century, Cincinnati (known for a high rate of German immigration) is called the “coffee cake capital” in America.
Classic Crumble Topping Coffee Cake
Ingredients:
- 1 & 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 Tablespoons butter
- 2 Tablespoons vegetable or canola oil
- 3/4 cup sugar
- 2 eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
Topping:
- 1 cup flour
- 1 cup light brown sugar
- 1/2 cup salted butter, softened
- 1 & 1/2 teaspoons cinnamon
Instructions:
- Preheat oven to 325 degrees
- Grease and flour 8”x8” baking dish
- In large bowl mix together all dry ingredients
- In separate bowl mix together butter, oil, and sugar
- Add eggs, egg yolk, vanilla extract, and buttermilk
- Add wet ingredients to dry ingredients and mix well
- Pour batter into prepared pan
- Mix topping ingredients together and crumble over top of the batter, evenly
- Bake 45-50 minutes or until a toothpick inserted comes out clean
- Best served warm!
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