Triple Cinnamon Crumb Coffee Cake
Moist, buttery cake filled with sweet cinnamon sugar, topped with cinnamon brown sugar crumble and drizzled with cinnamon icing.
It's the start of the holidays (yoohoo!!!). And I know it's going to be a not so good holiday.
Well because
1) I'll be busy for the first 3 weeks with my school and CCA commitments and I have 2 camps to attend and lessons and projects and homework
2) I have lots of homework.
3) That means I'll have to rush through my homework on the last 1 week +
4) Which means I'll probably have very little time left for baking
Which is a pity because I've got huge baking plans for this month.
Like artisan breads and frangipane berry tarts and cornbread waffles.
And chicken pot pies and spinach ricotta ravioli and Passionfruit cream puffs.
Oh and lots of good books I bought at the second hand store. You cannot imagine my excitement when I spotted Dan Brown and Jodi Picoult and Harry Potter second hand books at 3 for $10. It was one of the best moments of the day.
Speaking of that day, it was one of the best days I've had this year :) It was spent sitting in habitat cafe (at Thomson road) and walking around aimlessly in the mall, shopping for books and bread and laughing at their own stupid selfies and making faces to see who could look the oldest on the how old are you website. It was a truly truly enjoyable day, and I cannot be thankful enough to be part of that circle of friendship.
Anyways, here's the recipe for my triple cinnamon crumb coffee cake. It's like all my favourite things in one- cinnamon, cake, butter and crunchy sweet crumble.
Triple Cinnamon Crumb Coffee Cake
For one 10 inch square tin or tube pan
Filling
1 cup brown sugar
1 1/2 tbsp ground cinnamon
Cake
3/4 cup softened butter (170g)
1 tsp salt
1 1/2 cups white sugar
1/3 cup brown sugar
2 tsp vanilla
3 large eggs, room temperature
2 cups buttermilk, room tmeeorsutre
2 1/2 tsp baking powder
3 3/4 cups all purpose flour
Topping
2 cups all purpose flour
2/3 cup brown sugar
1 tablespoon cinnamon
6 tbsp melted butter (85g)
Glaze
1 cup powdered sugar
1 tsp cinnamon
1 tbsp
Preheat oven to 180 degrees Celsius. Line a 10 inch square pan with parchment paper.
Mix ingredients for the filling and topping together.
In a large bowl of a stand mixer, combine butter, salt and sugars and beat until pale and fluffy.
Add vanilla and the eggs, one at a time, scraping down the sides of the bowl as you go.
In another large bowl, sift together the flour and baking powder.
Add in 1/3 of the dry ingredients to the creamed butter and eggs, then 1/3 of the buttermilk, alternating both mixtures until all the ingredients are well combined.
Spread half of the cake mixture into the tin. Sprinkle in all the filling on top the cake mixture evenly.
Spread the other half of the cake mixture on top, and top with the crumble topping.
Bake for 30-40 minutes (if using square pan) or 50-60 min (if using tube pan).
While the cake is cooling, whisk together the ingredients for the glaze.
When the cake is completely cooled, drizzle the cinnamon glaze on top.
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