I made my first coffee crumble cake today! My recipe calls for sour cream, and I was a little short, but I made do with what I had! As a baker, you learn how to stretch what you do have and make proper substitutions when necessary. I had so much fun making this cake. My home was relaxed and quiet, and my mind was at ease as I did one of my most favorite things – baking!
As you work towards your goals, you may find that adjustments may be necessary; nevertheless, movement forward is still required. Do not stop short of your goals, but continue to seek the Lord’s guidance for just how you should continue to move forward. He will never lead you wrong, and you will be amazed at what you are able to accomplish.
Have you encountered having to make adjustments along the way to accomplishing your goals? How how have you responded?
In my quest for new recipes, a coffee cake was mentioned in a conversation my husband and I had, and he has been asking for it ever since!
Here it is after a few weeks (my whole house smells of fresh cinnamon, and it really is quite charming!), and I am sure we’ll enjoy this quaint little coffee crumble as a simple dessert or morning delight!
In a medium bowl add 1 cup flour, 1 cup brown sugar, 1 teaspoon cinnamon, a pinch of kosher salt, and 1/2 cup (1 stick) unsalted butter.
Use a fork to mash until combined (crumbly as opposed to homogeneous, here). Set aside. We’ll call this bowl number one.
In a small bowl add 1/4 cup white sugar, 1 tablespoon flour, 1/2 teaspoon cinnamon and combine. Set this aside, too. Bowl number two.
In a large mixing bowl, add 3 cups flour, 2 & 1/4 cups white sugar, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt. Mix on low to combine. Then add 1/2 cup softened unsalted butter (1 stick) (use your discretion if you would like to use 1 cup, which is 2 sticks – this would slightly adjust moisture and texture – see notes on pan size below), and beat on medium to combine. Set this aside. Bowl number three.
In another medium mixing bowl, add 1 cup sour cream, 1/4 cup whole milk, 4 large eggs, and 1 tablespoon vanilla extract and whisk together. Now add this mixture to the dry flour mixture you’ve last set aside in bowl number three. Beat on medium until smooth.
Now for all the fun stuff!
In a 9×13 pre-oiled (sprayed or buttered) pan, add half of your batter and spread.
Now grab your cinnamon sugar mixture (bowl number two) and sprinkle all of it atop this first layer.
Add the remaining half of your batter (from bowl number four), and spread.
Top this layer with your cinnamon crumble mixture from bowl number one.
Bake at 350 degrees for 55 minutes. Remember, you’ll need to adjust your timing up or down for varying sized baking dishes (increase time for smaller baking dishes such as 8×8, and decrease for longer, larger dishes such as a sheet pan).
Enjoy as an evening dessert, a daytime treat, or a morning favor over your favorite sip of coffee!