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Martha Stewart Coffee Crumb Cake Recipe

Martha Stewart Coffee Crumb Cake Recipe

Are you looking for a buttery, streusel-topped, and sophisticated breakfast treat that tastes like it came from a high-end New York bakery.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine Asian
Servings 9
Calories 410 kcal

Ingredients
  

  • For the Crumb Topping:
  • 1/3 cup of granulated sugar.
  • 1/3 cup of packed light brown sugar.
  • 1 teaspoon of ground cinnamon.
  • 1/4 teaspoon of salt.
  • 1/2 cup 1 stick of unsalted butter, melted and cooled.
  • 1 3/4 cups of all-purpose flour.
  • For the Cake Batter:
  • 1 1/2 cups of all-purpose flour.
  • 1/2 teaspoon of baking soda.
  • 1/4 teaspoon of salt.
  • 1/2 cup 1 stick of unsalted butter, softened.
  • 3/4 cup of granulated sugar.
  • 1 large egg at room temperature.
  • 1 teaspoon of pure vanilla extract.
  • 2/3 cup of full-fat sour cream.

Instructions
 

Prep the Oven

  • Preheat your oven to 350°F (180°C). Grease your 9-inch square pan and line it with parchment paper, leaving an overhang on two sides.

Make the Crumbs

  • In a medium bowl, whisk the sugars, cinnamon, salt, and melted butter. Stir in the 1 3/4 cups of flour until large, thick clumps form. Set aside.

Mix the Dry

  • In a separate bowl, whisk together the 1 1/2 cups of flour, baking soda, and salt until they are well combined.

Cream the Butter

  • In your large bowl, beat the softened butter and granulated sugar for 3 minutes until light and fluffy. Beat in the egg and vanilla.

Add the Sour Cream

  • With the mixer on low, add the flour mixture in three parts, alternating with the sour cream. Mix just until combined.

Spread the Batter

  • Spoon the thick batter into the prepared pan and smooth the top with a spatula. It will be a relatively thin layer of cake.

Add the Mountains

  • Use your hands to break the crumb mixture into large, 1-inch chunks. Pile them high over the batter, covering every inch.

Bake to Golden

  • Bake for 40 to 45 minutes until the crumbs are golden and a toothpick comes out clean. Let it cool completely in the pan before lifting it out.

Notes

  • Don't over-mix the crumbs. You want large, marble-sized chunks of streusel; if you mix too much, you will end up with a sandy texture instead of "crumbs."
  • Full-fat sour cream. Martha’s secret to a moist, tender crumb that lasts for days is using full-fat sour cream; do not use fat-free or it will be dry.
  • Use room temperature eggs. Cold eggs can cause the butter to seize up, leading to a dense cake. Let your eggs sit out for 30 minutes before baking.
  • The parchment sling. Using a "sling" of parchment paper allows you to lift the whole cake out of the pan without losing any of those precious crumbs.
  • Measure flour correctly. Spoon the flour into the measuring cup and level it off with a knife; packing the flour too tightly will make the cake tough.
  • Wait to slice. This cake is very tender when hot. Waiting for it to cool ensures you get a clean square without the cake crumbling apart.
Keyword Martha Stewart Coffee Crumb Cake Recipe