Lots-Of-Crumbs Coffee Cake

Carol Perricone Recipe

By Carol Perricone coolbaker1

I have been making this cake since 1989. I got it from a local newspaper.

It is always a hit whenever I make it or take it somewhere. It is my go-to recipe when a host requests a dessert.

Try it...you'll like it!! :)


Recipe Rating:
 3 Ratings
Serves:
8
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

FOR CAKE
1 tsp
baking powder
1/2 tsp
baking soda
2 c
all purpose flour
1/2 c
granulated sugar
pinch of salt
1/4 c
butter, melted
1
egg
1 c
buttermilk
1 tsp
vanilla
powdered sugar
FOR TOPPING
2 1/2 c
all purpose flour
3/4 c
granulated sugar
1 c
brown sugar, firmly packed
3/4 c
butter, melted
2 tsp
cinnamon, ground
**CAKE CAN BE GLUTEN FREE/WHEAT FREE BY SUBSTITUTING GF FLOUR FOR REGULAR FLOUR IN THE CAKE AND CRUMBS. DELICIOUS!!!

Directions

1
Preheat oven to 350 degrees.

For topping: Combine flour and sugars, and ground cinnamon, in a large mixing bowl and toss lightly to combine. Pour in melted butter and stir lightly with a fork to form crumbs. To make large crumbs, squeeze fistfuls of mixture together. (This is what I do). Set aside.
2
For cake: Sift baking powder and baking soda with the flour. Add sugar and salt in a medium bowl and toss lightly.
3
In a small mixing bowl, stir together melted butter and egg. Stir in buttermilk and vanilla. Add to dry ingredients and stir until just combined. Mixture will be thick.
4
Pat dough in a 9 x 13 inch buttered baking dish. Sprinkle crumbs over dough (there will be a lot of crumbs). Bake for 35 minutes or until a toothpick inserted in center of cake comes out clean.
5
Cool cake on rack. Sprinkle with powdered sugar, and serve. Enjoy!!