Do you love Extra Crumble on your dessert? How about Cinnamon Rolls or Coffee Cake? If you answered yes 3 times, then this one’s for you!
It’s Friday, Friday. Hi Everyone! I have breakfast, lunch and dinner covered for you. Once you experience this cake you will want to eat it all day every day. Isn’t that what weekends are for? Letting go, relax and eat whatever your heart pleases? While I do like to consume everything in moderation, every once in a while (okay more often than not) I can’t help but eat myself silly. Which is the story of this cake. It’s everything I could possibly want in cake form.
And let me just tell you, you will most definitely feel the same way about your utterly delicious slice(s) of yumminess.
So yeah, I went all out when dreaming up this cake. I didn’t skimp on the best part, the crumb topping/filling we can never seem to get enough of. I wanted this to be crumbly and sky high all the way. Making sure you’ve got something to sink your fork into and have enough of the addicting stuff as possible.
I knew from the start that yellow cake would be the base for this recipe. So buttery, soft, moist and tender. Made completely from scratch. And you can taste the difference, friends. There’s nothing wrong with using a box mix if you’re in a pinch, but the homemade batter comes together in no time as well and can’t really be compared to the boxed kind, in my opinion.
So this one is a good recipe to save in case you ever need a basic yellow cake. It’s been tested and tried and never disappoints.
Now I know that coffee cake is traditionally served for breakfast. Surprise, surprise. While I love any excuse to eat dessert for breakfast, I actually like to bring this cake to a brunch with friends, to baby showers or enjoy it as a late afternoon treat with a perfectly steeped cup of tea instead. But like I mentioned above, you can’t go wrong with serving this any time of the day. Yay for coffee cake!
And don’t let me forget the fact that this beauty tastes like lovely cinnamon rolls. It’s all about that amazing crumb mixture found inside the cake. You can never have enough brown sugar, butter and cinnamon… especially when melted and infused into the cake. The same logic behind cinnamon rolls. Simply the best!
Have the happiest of weekends!
- 1 1/4 cups unsalted butter, melted
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 3/4 cup chopped pecans
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 cup confectioners' sugar
- 1 1/2 tablespoons heavy cream
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350 degrees F. Spray a 9-x-9-inch baking pan with nonstick spray.
- 1. Start by preparing the crumb mixture. Melt butter in a heatproof bowl. Let cool for 2 minutes. Stir in brown sugar and granulated sugar. Add flour and cinnamon and stir to combine. Mix in chopped pecans, use your hands (optional) until mixture is coarse and crumbly. Set aside.
- 2. In the bowl of your stand mixer, cream together the butter, milk, eggs and vanilla. In another bowl, whisk together the flour, sugar, and baking powder. With the mixer running on low speed, add the flour mixture and continue stirring until just combined.
- 3. Pour half of the cake batter into the prepared baking pan. Place in the oven and bake for 5 minutes. Remove pan from the oven, spread half the crumb mixture over the cake layer. Carefully pour remaining batter evenly over the crumb layer. Sprinkle remaining crumb mixture on top. Return pan to the oven and bake for another 50-60 minutes or until a toothpick inserted in the middle comes out clean. Cover cake with aluminum foil towards the end if crumb mixture appears to be browning too much. Remove from the oven and place on wire racks to cool completely.
- 4. Once cake has cooled, whisk together the ingredients for the glaze in a small bowl. If glaze seems to be too thick, add more heavy cream. Glaze should be slightly runny. Drizzle glaze over the cake, using a spoon, and cut into squares.