Description
There’s peanut butter and jelly and then there’s coffee cake and coffee. A match made in heaven!
Ingredients
Scale
FOR THE CRUMB TOPPING:
- 2/3 Cup Dark Brown Sugar
- 1/2 Cup Sugar
- 1 tsp Ground Cinnamon
- 1/2 tsp Salt
- 8 Tablespoons Unsalted Butter, melted
- 1 3/4 Cups Flour
FOR THE CAKE:
- 1 1/4 Cups Cake Flour
- 1/2 Cup Sugar
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 6 Tablespoons Unsalted Butter, cut into 6 pieces at room temperature
- 1 Large Egg
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 1/3 Cup Buttermilk
Instructions
FOR THE CAKE:
- In the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes.
- Add the egg, egg yolk, vanilla extract and buttermilk and mix until all has been incorporated and batter is light and fluffy.
- Pour the batter into the greased 9×9 pan and top with crumb mixture. Do not press the crumb topping into the batter. Just let it sit on top.
- Bake for 35-40 minutes or until crumbs are golden and a toothpick inserted into the middle comes out clean.
- Let the cake cool completely and dust with powdered sugar.
FOR THE CRUMB TOPPING:
- Combine all ingredients in a small bowl and combine using a fork. Mixture should resemble coarse crumbs.
