Butter Crumb Coffee Cake

This Butter Crumb Coffee Cake will take you back to your childhood. It's been a long time since I've had a real coffee cake, and even longer since I've made one. 

This butter crumb coffee cake is topped with the most amazing cinnamon and walnut streusel. There is a lot of of streusel on top of this coffee cake, and every bit of it will take you back to 7th grade "home economics" class. Only it's way better.

Does anyone remember the coffee cake mix that you could buy that came with a cardboard pan? I think the brand was Aunt Jemima, but I could be wrong. Regardless, this coffee cake will take you back to those flavors. 

I don't know why I haven't made coffee cake in such a long time!

You can make this butter crumb coffee cake all by hand using just two bowls, the same way you make muffins. I cheated and used my stand mixer both for the batter and the streusel. If you go that route, be sure not to over mix the batter, as you want it to be very tender (in other words, you don't want to develop the gluten).

The streusel topping is loaded with butter, sugar, cinnamon, and walnuts, and contains a little bit of baking powder and salt. I love the flavor the tiny bit of salt adds to the streusel.

There is a lot of streusel!

You can make this streusel in the same pan or bowl in which you melt the butter. Just be sure to use a large enough pan or bowl to accommodate the rest of the streusel ingredients.

I baked this butter crumb coffee cake in a 10 inch springform pan. If you don't have a 10 inch springform pan, you can bake this coffee cake in a 9 inch by 9 inch square pan. Just line it with parchment that overlaps the the edges of the pan so that you can lift the cake out.

Did you know that April 7 is National Coffee Cake Day? After the recipe, be sure to check out many more coffee cakes, hosted by Wendy of A Day in the Life on the Farm.

• Blueberry Sour Cream Coffee Cake from Jolene's Recipe Journal 
• Busy Day Blueberry Ginger Coffee Cake by A Day in the Life on the Farm 
• Butter Crumb Coffee Cake from Karen's Kitchen Stories 
• Chocolate Espresso Bundt Coffee Cake from Daily Dish Recipes 
• Cinnamon Nut Coffee Ring from Family Around the Table 
• Coffee Cake Donuts by Hezzi-D's Books and Cooks 
• Cookie Butter Coffee Cake from Strawberry Blondie Kitchen 
• Crumble Topped Nutty Coffee Cake by Culinary Adventures with Camilla 
• Meyer Lemon Coffee Cake from Cindy's Recipes and Writings 

Butter Crumb Coffee Cake

Yield: 12 servings

Author: Karen Kerr

This Butter Crumb Coffee Cake will take you back to your childhood. It's been a long time since I've had a real coffee cake, and even longer since I've made one.

ingredients:

For the Cake

• 10 ounces (2 cups) all purpose flour
• 3/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted room temperature butter, cut into 1/2 inch cubes
• 1 large egg
• 2/3 cup milk
• 1 recipe streusel

For the Streusel

• 2/3 cup unsalted butter
• 7 1/2 ounces (1 1/2 cups) all purpose flour
• 3/4 cup sugar
• 1/2 teaspoon baking powder
• scant 1/2 teaspoon salt
• 1/4 cup finely chopped walnuts

instructions:

How to cook Butter Crumb Coffee Cake

To Make the Streusel

1. Melt the butter in a medium glass bowl in the microwave, or in a 3 quart saucepan over the stove. Remove it from the heat and let cool until slightly warm.
2. Whisk together the rest of the streusel ingredients, and pour them into the melted and cooled butter. Stir with a fork or dough whisk until the mixture forms small crumbs. You can also use a stand mixer with a paddle attachment on low speed.
3. With your hands, squeeze the mixture together for form large clumps, and then break the clumps up into smaller clumps. Set aside for 10 to 15 minutes.

To Make the Coffee Cake

1. Place an oven rack in the lower third of your oven and preheat it to 350 degrees F.
2. Butter a 10 inch springform pan and line the bottom with parchment paper. Butter the paper as well.
3. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Add the butter and work it into the flour with your fingers until you have fine crumbs. You can also do this in a stand mixer with the paddle attachment on low speed, and then finish the process with your hands.
4. In a medium bowl, whisk together the egg, milk, and vanilla. Pour this mixture into the center of the flour/butter mixture, and mix with a dough whisk or large spoon. Once all of the flour mixture is wet, beat for about a minute until the batter is smooth.
5. Using a rubber spatula or bowl scraper, pour the batter into the prepared pan and smooth the top evenly over the pan. Grab a handful of streusel, squeeze it into a clump, and then break the clump into smaller clumps, and scatter over the batter. Repeat with the rest of the streusel. Gently press the streusel into the batter.
6. Place the pan on a cookie sheet or piece of foil, and bake for 40 to 50 minutes, until the cake is firm in the center and a toothpick comes out clean. If you see any jiggling in the center, continue to bake.
7. Remove the cake from the oven and let stand on a cooling rack for about 20 minutes. Release the ring of springform pan and remove.
8. Optional: To remove the bottom of the cake pan, cover the top of the cake with foil and fold it down the sides of the cake. Place a wire rack over the foil, and flip the cake upside down. Remove the cake bottom, and peel off the parchment. Place another wire rack over the bottom of the cake, and flip the whole contraption over again. Remove the top rack and foil. Let the cake cool completely.
9. Keep cake in an airtight container or wrapped in foil for up to five days. It also can be frozen.

https://www.karenskitchenstories.com/2018/04/butter-crumb-coffee-cake.html

Karen's Kitchen Stories

coffee cake, streusel

Breakfast, Quick bread

American

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Created using The Recipes Generator

Recipe slightly adapted from Great Coffee Cakes, Sticky Buns, Muffins, & More