Old Fashioned Coffee Crumb Cake

23 Jul

My philosophy in life is balance (hence the name of my blog). My go-to breakfast is my healthy Greek Yogurt Breakfast. It is an uber-healthy combination of protein and fiber that keeps me full and energized for hours.

But there are occasional mornings when I’m in the mood for something different; something totally naughty to dig into with a piping hot cup of coffee in the early hours of the morning.


For those days, I enjoy this coffee crumb cake from America’s Test Kitchen.

It is perfection.

Pair it with some fresh berries, make healthy choices the rest of the day, and enjoy the delicious moment as the coffee washes down the sweet buttery cake…guilt free.

IMG_2176 IMG_2177 IMG_2180

Old-Fashioned Coffee Crumb Cake

From: Baking Illustrated

1 tablespoon dry bread crumbs

2 cups (10 ounces) unbleached all-purpose flour

1 cup plus 2 tablespoons (7 7/8 ounces) granulated sugar

1 teaspoon salt

10 tablespoons (1 1/4 sticks) unsalted butter, softened but still cool

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup buttermilk or low fat (not nonfat) plain yogurt, at room temperature

1 teaspoon vanilla extract

3/4 cup walnuts or pecans, chopped fine

1/2 cup packed (3 1/2 ounces) dark brown sugar

1 teaspoon ground cinnamon

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Generously grease the bottom and lightly grease the sides of a 10-inch springform pan. Sprinkle the bottom of the pan with bread crumbs, then shake lightly to coat. Tap out excess crumbs.

2. Whisk the flour, sugar, and salt in a large mixing bowl until blended. Add the butter and cut in with the whisk until the mixture resembles coarse crumbs. Remove 1 cups of the flour mixture to a separate bowl and set aside.

3. Whisk the baking powder and baking soda into the flour mixture remaining in the mixing bowl. Add the buttermilk, egg, and vanilla; whisk vigorously until the batter is thick, smooth, fluffy , and frosting-like, 1 1/2 to 2 minutes. Using a rubber spatula, scrape the batter into the prepared pan and smooth the top.

4. Add the nuts, brown sugar, and cinnamon to the reserved crumbs of flour, sugar, and butter; toss with a fork or your hands until blended. Sprinkle the crumbs over the batter, pressing lightly so that they adhere. Bake the cake until the center is firm and a cake tester comes out clean, 50-55 minutes. Transfer the cake to a wire rack; remove the sides of the pan. Let the cake cool completely, about 2 hours, before serving. When completely cooled, the cake can be slid off the bottom onto a serving plate.


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