Coffee cake

There is nothing quite like the perfect coffee cake to anchor a morning or afternoon gathering. This classic recipe, as highlighted on 205focus.com, hits the sweet spot with a light, fluffy buttermilk-based batter and a rich cinnamon-sugar crumble that works perfectly as both a top-layer crust and a decadent ribbon hidden right in the middle.

Elevate Your Bake

While this cake is delightful on its own, you can easily introduce an extra layer of texture by adding a cup of finely chopped walnuts or pecans to your crumble mixture. Keep in mind that while this treat stays fresh at room temperature for several days when wrapped properly, that signature crunch is at its absolute peak on the very day it is baked.

Recipe Details

This recipe yields one 9-by-13-inch cake, providing enough to serve 12 to 16 guests.

Ingredients for the Cake

• 1 cup (226 grams) unsalted butter, room temperature, plus extra for greasing
• 2 1/2 cups (325 grams) all-purpose flour, plus extra for dusting
• 1 1/4 cups (250 grams) granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup (240 milliliters) buttermilk, room temperature

Ingredients for the Crumble

• 1 3/4 cups (228 grams) all-purpose flour
• 1 1/2 cups (300 grams) light brown sugar, lightly packed
• 3/4 cup (170 grams) unsalted butter, room temperature
• 1 tablespoon ground cinnamon, plus more for sprinkling
• 1/2 teaspoon kosher salt

Instructions

1. Prep: Preheat your oven to 350 degrees. Grease your 9-by-13-inch pan, line the bottom with parchment paper with an overhang on two sides, and dust the exposed sides with flour.
2. Crumble: In a medium bowl, combine the flour, sugar, butter, cinnamon, and salt. Use your hands to mix until crumbly and set aside.
3. Batter: In a stand mixer or large bowl, cream the butter and sugar on medium-high for about 3 minutes until light and fluffy. Reduce speed, add eggs one at a time while scraping down the sides, then mix in the vanilla.
4. Combine: Whisk the dry ingredients together. Gradually alternate adding the dry mixture and buttermilk to your wet ingredients in three parts, beginning and ending with the dry. Mix thoroughly with a spatula.
5. Assemble: Spread half the batter in the pan. Scatter 2 1/2 cups of the crumble over the top, sprinkle with extra cinnamon, then add the remaining batter. Finish by spreading the final layer of crumble over the top.
6. Bake: Bake for 35 to 40 minutes, or until the crumble is browned and a toothpick comes out mostly clean. Cool for 30 minutes before lifting from the pan using the parchment handles.