Butter Crumb Coffee Cake

by Laura on December 29, 2010

A few years ago, my Honey Girl and I had a conversation about the sad state of coffee cake.  Coffee cake, we mused, is one of those things that we order and bake with high hopes, but it always seems to be a disappointment.  It is either too sweet or too plain and often dry.  And the topping is so frequently sandy and, strangely, either salty or tasteless.  We set a mission for ourselves to find a truly spectacular coffee cake.  We ate every coffee cake we could get our greedy hands on around the Twin Cities—alas, no winners—and we baked about 18 mediocre cakes at home.  Then we found this recipe.  It is the best coffee cake we have ever had, and we’ll never stray from it.  It is everything coffee cake should be: simple, homey, and simply delicious.  It is moist, has a lovely crumb, is sweet but not overpowering, can be whipped up by hand in a single bowl, and has a perfect crumb topping, too.  It’s the coffee cake of our dreams.

{ 5 comments… read them below or add one }

1 Kris Jacobson January 3, 2011 at 4:26 pm

This coffee cake is making me drool.

2 Laura January 4, 2011 at 10:06 am

Come for coffee soon? xo

3 Knead2quilt July 31, 2011 at 11:03 pm

This is my go-to coffeecake and the streusel too. I’ve loved this book for years. She has a good one for cookies too called “Great Cookies”.

4 Kathy September 6, 2011 at 12:38 pm

This cake looks great! I want to bake it. However, I don’t have a 10 inch spring form pan. What other pans would work with this recipe? Thanks.

5 Laura September 6, 2011 at 3:36 pm

You might try a deep dish pie plate. You won’t be able to spring it from its pan, but I think it would still serve up nicely in wedges.

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