Cinnamon Crumb Top Coffee Cake
Got a hankerin’ for something sweet? It’s time to satisfy that craving. This coffee cake is perfect! It’s got moist, delicious cake layered with brown sugar, cinnamon and chopped pecans. Top that off with a drizzle of Kahlua/coffee flavored icing and we’re talkin’ YUM!
I had a request for cake and if you know me, you know I’m not much of a baker. I can’t resist a request for something delicious, so off to the cook books I went.
What did I come up with? Three big fat flop-a-roos that looked something like this…
Yikes!!! Don’t worry, nobody was hurt. Ha ha ha.
Egads! I need to take a baking class. Or, I need to stop trying recipes that are impossible. That one was supposed to be an upside-down German chocolate cake. (Don’t try it. It doesn’t work!)
Back to traditional, tried and true recipes, I settled for a bundt cake. And how can you go wrong with a crumb top? Meh, I got nothin’ to lose.
Layers. Right side up layers work, right? Hey, if I can make this one beautiful or semi-beautiful, you can too.
You’ll need four separate bowls because, well, layers. (Or in my case, 5 or 6 bowls plus a bunch of little bowls because I always make a huge mess in my tiny kitchen)
One for the crumb top mixture which has flour, butter, brown sugar, cinnamon, salt and pecans. One for the middle layer, brown sugar, cinnamon and more pecans. One for the cake batter which has sour cream to make it extra moist. And finally, one for the icing.
Half of the cake batter goes into the bottom of a well buttered and floured 9-inch tube pan. Top that with the filling and then pour the rest of the batter on.
The crumb top goes on last after you smooth out the cake batter.
Into a 350 degree F. oven for 55 to 60 minutes. As with all good things, the waiting is the hardest part because you’ll need to let this cool completely before you take it out of the pan. This is where you’ll thank yourself for heavily buttering that pan.
Slide a flat knife around the outside to loosen the cake and carefully lift out the inner insert. Run the knife underneath the cake to loosen the bottom and around the inside of the tube. Then, carefully lift the cake off of the insert and place it on a serving platter.
As long as you wait for the cake to be completely cooled, it should be easy to remove.
The icing is a concoction of powdered sugar, coffee and Kahlua liquor. Just a drop or two will do.
After the cake is cooled and removed from the pan, drizzle the icing over top.
Isn’t that pretty?
Yeah, that lasted all of about 5 minutes before me and my crew plowed in head first.
Success at last!
In my little corner of the food blogging world, I can gratefully say I have achieved coffee cake. And you can too! I don’t mind a few flops to get to this kind of deliciousness.
I hope you’ll give it a try and enjoy as well.
Have a beautiful day and as always, keep it delicious!
Till next time ~ much love, Connie
- 1 3/4 C all purpose flour
- 3/4 C brown sugar
- 1 tsp cinnamon
- 1 tsp salt
- 1 1/2 sticks butter, cut into small chunks
- 1/2 C chopped pecans
- 1/4 C brown sugar
- 1 tsp cinnamon
- 1 C chopped pecans
- Cake Batter
- 1 stick butter, softened
- 1 C sugar
- 2 lg eggs, room temp
- 1 tsp vanilla
- 1 tsp Kahlua liquor
- 2 C all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 C sour cream, room temp
- 1 C powdered sugar
- 1 1/2 tbsp coffee, prepared
- 1 tbsp Kahlua liquor
- Preheat oven to 350 degrees F.
- In a medium bowl, combine the flour, brown sugar, cinnamon, salt and butter.
- Use a pastry cutter or a potato masher to cut the butter into the flour until it is the size of peas.
- Stir in the chopped pecans and set aside.
- In a separate bowl, combine the brown sugar, cinnamon and pecans.
- Set aside.
- Cake Batter
- In a large bowl, cream the softened butter and sugar with an electric hand mixer.
- Add the eggs, vanilla and Kahlua and mix.
- Sift the flour, baking soda, baking powder and salt and mix in with the butter mixture, one cup at a time.
- Add the sour cream in between each addition of flour.
- Combine the powdered sugar, coffee and Kahlua.
- Set aside.
- Butter a 9 inch tube pan thoroughly on the inside.
- Coat the buttered pan with flour lightly.
- Spread have the cake batter into the bottom of the pan.
- Sprinkle the filling mixture over the cake batter.
- Spread the rest of the cake batter over the filling mixture.
- Sprinkle the topping mixture over the last layer of cake batter evenly.
- Tap the pan on a counter to remove air pockets.
- Bake in the oven for 55 to 60 minutes or until a knife inserted to the center comes out clean.
- Remove from oven and allow the cake to cool completely.
- When the cake has cooled completely, run a flat knife along the outside of the cake and underneath to loosen it from the pan.
- Take a smaller knife and run along the inside of the tube to loosen.
- Carefully lift the cake off of the tube and place on a serving platter.
- Drizzle the glaze over top and allow to dry for 5 minutes.
- Slice and serve.
Recipe by: Connie Murray @Happybellyfoodie.com