Cakes

Crumbly Comfort Coffee Cake

Hello, everyone! I just got back to school for my spring semester, but I have a bunch of new recipes from my break to share with you all. I don’t know about you, but today marks the beginning of a very difficult time for me, my family, and my friends as our nation undergoes a major change. What better way to combat darkness and hatred than making and sharing sweets with your loved ones? I hope today’s aptly-titled recipe can bring you some solace and comfort in the coming days, and know that Juliet’s Sweets is always here to brighten your day, no matter how dark it may seem.

Crumbly Comfort Coffee Cake 

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This coffee cake recipe is very special to me; it’s inspired by my grandfather’s recipe. Every summer at our beach house in New Jersey and when we visited him in Florida, he’d bake a giant tray of coffee cake – enough for all of his kids and grandkids to sneak pieces with sandy fingers.

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I learned so much of what I know about baking from my Pop Pop, and I’m so lucky to always have his support in all of my endeavors. This recipe is for you, Papa D! (and this delicious blueberry peach pie recipe, too!)

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The bottom cake layer of this coffee cake is super rich and moist and melt-in-your-mouth good, and contrasts perfectly with the crumble topping. Plus, it’s so fun to sprinkle the crumbs on top!

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I baked this coffee cake in one of my favorite 8-by-8 trays from Anthropologie, and it looked so pretty sitting on my counter… that is, until all of the cake was gone! Seriously, guys, this cake is addictive. You can’t have just one piece.

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This cake, being a coffee cake, pairs perfectly with a steaming mug of coffee, and I also loved enjoying a piece with my peppermint tea and a book when I was stuck inside during a recent blizzard.

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If you’re feeling down, I promise that this cake will cheer you up. Sit down with a friend, share a piece, and be with your loved ones today.

xx

Juliet

Crumbly Comfort Coffee Cake 

Adapted from Cincy Shopper

Prep time: 20 minutes

Cook time: 50 minutes

Yield: One 8-by-8 inch tray

Ingredients

  • 1 1/4 cups flour
  • 1/2 cup sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup softened butter (cut into small pieces)
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/3 cup buttermilk (or 1/3 cup milk + 1/2 teaspoon vinegar)
  • 1/2 cup cold butter  (one stick [cut into small pieces])
  • 1 cup flour
  • 3/4 tablespoon cinnamon
  • 1 cup brown sugar
  • 1 teaspoon vanilla

To bake

  1. Preheat your oven to 350*F. Grease an 8-by-8 inch tray with nonstick spray.
  2. Whisk together the flour, sugar, baking soda, baking powder and salt in the bowl of a stand mixer, and gradually add in the butter while mixing. The mixture should be nie and crumbly.
  3. Still mixing, add in the eggs, vanilla, and buttermilk until the mixture is combined, making sure to periodically scrape down the sides of the bowl. Pour it into your prepared baking tray. 
  4. In another bowl, whisk together the flour, cinnamon, brown sugar, and vanilla.
    Cut the cold butter into the bowl using a pastry cutter or a fork until it’s crumbly. Sprinkle the topping evenly over the top, bake for 50 minutes, cool for 15 minutes, and enjoy!
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