Glazed Crumb Coffee Cake

 

Don’t let the length of this recipe intimate you.  It is really just four steps. 

Grease and flour a nine inch tube pan and set aside.  (Use shortening to grease the pan) 

• ¼ c sugar 
• ¼ c brown sugar 
• 1 t cinnamon 
• ½ c walnuts (optional)

In a small bowl, mix the brown sugar, cinnamon and nuts and set aside.  The cinnamon filling for the middle of the cake doesn’t contain butter.  Butter in the center filling can cause air pockets between the cake and the filling. 

• 1 ¾ c flour 
• ¾ c brown sugar 
• 1 t cinnamon 
• 1 t salt 
• 12 ozs cold butter, cubed 
• ½ c walnuts (optional)

In a large bowl, mix flour, brown sugar, cinnamon and salt.  Add the butter and mix with your fingers and combine. Add the walnuts, if using them and place in the refrigerator.  Keeping the mixture cold will result in higher crumb as warm butter will flatten the topping.

Preheat oven to 350 degrees.

• 2 c flour 
• 1 ¼ t baking powder 
• ½ t baking soda 
• ½ t salt 
• 8 ozs butter, room temperature 
• 1 c sugar 
• 2 large eggs, room temperature 
• 1 ½ t vanilla extract 
• 1 c sour cream

Sift flour, baking powder, baking soda, and teaspoon salt into a bowl and set aside.

In a large bowl, mix butter and sugar for two minutes.  Add in eggs, one at a time.  Add vanilla and mix.

Mix in a third of the flour mixture, then half the sour cream. Repeat with a third of the flour and the remaining sour cream.  Add the remaining third of flour and mix until well combined.

Pour half the batter into prepared pan.   Sprinkle cinnamon mixture without butter over batter.   Then evenly pour in the remaining batter.   Finally sprinkle refrigerated topping mixture over batter in clumps.

Bake for fifty five minutes to an hour until a wooden skewer comes out clean.  Place the cake on a wire rack to cool completely.   Remove cake from pan and place on dish you will be serving on.

• 1 c confectionary sugar 
• 2 T milk

In a small bowl, stir together the sugar and milk. Drizzle over cake and enjoy!