Welcome to another addition of The Secret Recipe Club.
I had so much fun with my first post that I couldn’t wait for my next assignment! This month I had the pleasure of cooking from Yummilicious Bakes. Avanika’s blog is filled with lots of awesome baked goods, and if they’re yummilicious to blog about – they’ve gotten Avanika’s highest foodie honor.
I started scouring her recipe index for inspiration. Most of the recipes I opened were previous SRC posts. She’s been in the club awhile. I wanted to find a new to SRC recipe to make and searching. Then it happened…lightening struck. One word: Baked.
I’ve been in love with Baked ever since winning the Baked Elements cookbook from Valerie. When I saw this coffee cake recipe was from the Baked Explorations cookbook, I knew I had found my recipe. This coffee cake is incredibly moist, has a great crumb, and has tons of crumbly topping – which is what I love about coffee cake. This may in fact be the best coffee cake I’ve ever had. For realsies. Get a fork. I’m bringing the coffee cake.
One Year Ago: Gluten & Dairy Free Chocolate Pudding
- 1 cup firmly packed brown sugar
- ½ cup granulated sugar
- ½ teaspoon salt
- 1½ tablespoon cinnamon
- 2 sticks unsalted butter, melted
- 2½ cups all-purpose flour
- 2½ cups all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ sticks unsalted butter, room temperature
- 1½ cups granulated sugar
- 2 large eggs
- 1¼ cups sour cream
- 1 teaspoon vanilla extract
- Preheat oven to 350 F. Coat the sides and bottom of a glass 9″ × 13″ baking dish with non-stick cooking spray.
- Mix both sugars, salt, and cinnamon in a medium bowl with a fork.
- Add the melted butter and stir until combined. Fold in the flour until it is absorbed.
- Spread out the crumb mixture on a baking sheet to dry while you make the cake mixture.
- Sift together the flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- In a large bowl, cream butter until pale and smooth. Add sugar, and beat till fluffy. Add the eggs one at a time, beating between each addition. Add in the sour cream and vanilla; beat until smooth.
- Add flour mixture in 2 additions, beating just until incorporated after each addition. Once the batter is smooth, it’s ready.
- Pour the batter in the prepared pan. Using a spatula, spread batter evenly in baking dish.
- Using your hands, scoop up a handful of the crumb topping, make a fist so that it holds together, then break off chunks and drop over the cake. Repeat until all the topping is used up. You will have a thick layer of topping.
- Bake for 45 minutes, or until a toothpick inserted comes out clean. Cool on wire rack. Serve at room temperature.
I’m wishing for a piece of this right now! This and a hot cup of coffee! Of course, because don’t you have to have coffee with coffee cake? Looks delicious, I’ll have to add this to my list of things to make! Pinning!
OH my goodness! Look at all the crumbly topping! This looks amazing
Melissa recently posted…Biscoff Bars
Come for tea! Bring this cake!
Our Eating Habits recently posted…Citrus Guacamole
You cannot go wrong with coffee cake. Ever! YUM!
Jen @JuanitasCocina recently posted…Cilantro Chicken BLAT’s ~ March #SecretRecipeClub!
Love crumb cake! Yours looks great. I also just posted crumb cake on my blog
Laura Dembowski recently posted…Crumb Cake
This is making my mouth water! It looks wonderful!
Erin @ Making Memories recently posted…Caramel Bars {Secret Recipe Club}
Yummmm!! I LOVE coffee cake, especially New York style with that incredible crumb topping. Looks beautiful!
Taryn recently posted…Honey Lemon Lavender Cupcakes
Nothing beats a good old fashioned coffee cake -the crumb topping looks divine!
Deanna Segrave-Daly recently posted…Spicy Peanut Noodle Salad – Secret Recipe Club
I’m going to get nostalgic on you. My mother used to prepare a coffee cake when I was a kid and this is reminiscient of the ones she made. It looks delicious!
DB-The Foodie Stuntman recently posted…Herb-Stuffed Chicken Thighs with Balsamic Jus
Yeah, you can bring this coffee cake over to my house any time that you want to.
I’ll make the coffee!
Carrie @ Frugal Foodie Mama recently posted…A From Scratch Breakfast for My Busy Little Family {Aunt Jemima Lil’ Griddles}
I’m from NY and this cake is probably one of the best things coming out of that state! I’m not biased or anything but I grew up with my Grandma making this cake – it brings back so many memories!
Jamie @ Cookin’ with Moxie recently posted…Rosemary Iced Tea (SRC)
I love coffee cakes and yours with the crumbly topping look to die for…
Denise Browning@From Brazil To You recently posted…From Brazil To You: Gnocchi with Greens, Bacon, Grilled Corn, and Tomatoes
What a great recipe and looks super tasty. LOVE the crumb topping. Glad to be part of SRC group C with you!
That looks super scrumptious – who could resist all of that crumb topping?!
SeattleDee recently posted…Cinnamon Apple Crepes
I’ve yet to try a cake with a crumb topping, and this looks so good!
I sure could go for this cake for breakfast right now. It would be great for a brunch. I bookmarked it to make later.
Oh man, all I need is the sour cream! Looks like I’m headed to the store tomorrow so I can make this thing! Coffee cake is a weakness of mine!
Rachel @ {I Love} My Disorganized Life recently posted…Bison Beer Burgers with Blue Cheese Garlic Spread
Love that coffee cake is basically an invitation to eat dessert for breakfast. Your crumb topping looks amazing!
Karen recently posted…Tamagoyaki: Secret Recipe Club
Seriously I just had a flashback. I used to make this type of coffee cake all the time, why did I stop? I must do it again.
Rhonda recently posted…Lemon Bars with Candied Lemons XOXO’s
I am making this tomorrow morning. We love coffee cake at our house and I have not made any for a while. It looks really yummy.
Jenny Lynn recently posted…Spring Flip Flops
This looks so good! But the recipe says a 9×13 pan and the photo looks like an 8×8 pan?
Hi Julie. Yes, the picture is an 8×8 pan. I made a half recipe since there were only two adults around to help eat the cake.
I just packed on the crumb topping.
I am making this coffee cake right now but my toping sticks together like dough should I refridgerate it or should I just try to crumble small pieces? It already taste good though. lol
Hi Geney! Sorry I was at work all day today and just got home. If the topping is sticking together too much, all a bit more flour. you want it slgihtly on the dry side but it should be wet enough to stick to itself if you pinch it with your fingers. Does that make sense? It’s been a long day.
This looks SO good!
I would love for you to join my Link Up this week!
http://www.pluckys-secondthought.com/pluckys-link-up-5-with-co-host/
Jess recently posted…ICE Blackbox App and a Giveaway