Guest Post: #99 Crumb Coffee Cake by beurrista

You’re in for a treat this month. I’m not much for making desserts or sweets very often since I rely on my friends to do so who are much more patient and talented in this realm. I’ve invited a couple of friends to kimchi MOM this month who will be sharing some sweet treats with us.

We’re going to ease into this week with a slice of crumb coffee cake by Rebecca of beurrista. I actually know Rebecca in real life! I was searching for a piano teacher in the area to round out my role as a Tiger Mom (not!) and Rebecca was recommended to me by a friend.

“She has a great reputation and kids really like her. You should give her a call. Oh, by the way she’s a food blogger.”

A fellow food blogger?! Well, then she MUST be an EXCELLENT teacher! Seriously, my kids DO love her and she really has made learning to play the piano fun for them which is great because I never really “loved” piano when I was a kid. Okay, maybe there was one year where I really enjoyed it, but that was one year out of the 10 years I played. My mom wouldn’t let me quit which just fueled my fire to hate (yes, hate) it even more. Many lessons ended in tears, but I digress…let’s get back to cake.

I love a good crumby coffee cake. It’s one of the few sweets that I do savor especially with a cup of hot coffee. Maybe if I had a slice of cake each time I practiced, I would’ve been happier!

Hi! I’m Rebecca at beurrista and I’m happy to be guest blogging here at kimchi MOM. I love all things food-related, but am particularly partial to all things butter and sugar related.

I’m a sucker for numbered lists- 10 tips for cleaning faster, 20 thrifty decorating ideas… so you know that Saveur’s 101 Classic Recipes caught my eye. I found quite a few interesting recipes and the first I tried involved, naturally, butter and sugar.

Print Recipe

#99 Crumb Coffee Cake

The cake is easy and quick to assemble and even easier to eat, whether with a fork or out of hand. It’s the perfect way to start your day.

Course: Dessert

Servings: 10

Author: Rebecca Eng | beurrista

Ingredients

• For the crumb topping:
• 1½ cups flour
• ¾ cup sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 12 tablespoons unsalted butter cubed and chilled
• ½ cup finely chopped walnuts
• For the cake:
• 8 tablespoons unsalted butter softened, plus more for the pan
• 2 cups flour plus more for the pan
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• ¾ cup sugar
• 1 teaspoon vanilla extract
• 1 egg
• ⅔ cup milk

Instructions

• Make the crumb topping: Whisk together flour, sugar, cinnamon, baking powder, and salt in a bowl; add butter, and rub into flour mixture with your fingers until large clumps form. Stir in walnuts and refrigerate until ready to use.
• Make the cake: Heat oven to 350ºF. Grease and flour an 8x8-inch baking pan; set aside. Whisk together flour, baking powder, and salt in a bowl; set aside. Using an electric mixer with paddle attachment, beat butter, sugar, and vanilla in a bowl on medium-high speed until pale and fluffy, about 3 minutes. Add egg; beat until smooth. Alternately add dry ingredients and milk in 3 batches, beginning and ending with dry ingredients; beat until combined. Pour into pan; smooth top. Break topping up into large clumps; sprinkle evenly over batter. Bake until topping is lightly browned and a toothpick inserted in the middle comes out clean, about 40 minutes.

Notes

From Saveur, October 2012.