My nephew Jordan is the very talented chef at Rocky Mountain Ranch- an historic family ranch nestled in the Sawtooth Mountains of Idaho. He has the freedom to plan creative menus from scratch, using local ingredients and assembling theme dinners, etc. Last spring he contacted me to see if I had a great, classic crumb coffee cake recipe for him to use. I checked my website and found that I really didn’t have anything fitting that description. So he came up with one on his own, and I didn’t think much about it after that. But when Christmas rolled around this year, I thought about that conversation I had with Jordan and figured it was high time I added a Classic Crumb Coffee Cake to the collection.
This recipe comes directly from Martha Stewart’s Baking Handbook. And I must say… it’s an awfully good one.
The texture of the base batter is very thick. It spreads rather thin (I thought…), but it rises up a fair amount to create a nice cake layer.
Here’s the shocking part… are you ready for this? I’m seriously embarrassed to even admit that I made this, and I was totally freaked out and grossed out at the same time. The crumb topping has 3 1/2 sticks of butter in it. !!!!!!!! EEK. I decided that Martha Stewart probably knows what she’s doing and just went for it anyways. I was also super surprised that the crumb layer was a good 1/2-inch thick. It kind of seems like you don’t need that much crumb when you’re making the cake, but it really does turn out perfect in the end.
Martha calls this a “foolproof cake – perfect for beginners.” I’d say that she’s right. It was so easy to prepare, and it turned out exactly as I was hoping it would. It was a big hit on Christmas morning with my relatives. I tried to warn them how much butter was in the cake, but no one seemed to care. Everyone went back for seconds anyways! As for my nephew and his ranch, I must say… Martha’s Crumb Cake might be a nice addition to the Ranch’s breakfast offerings! By the way, I hope to visit the ranch this summer, since my son quite enamored with fly fishing and outdoor boy stuff. If the chef adds this crumb cake to his menu, we just might have to seriously consider making a reservation 😉
Classic Crumb Cake
Ingredients
CAKE
- butter, for greasing the pan
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 10 tablespoons (1¼ sticks) unsalted butter, at room temperature
- 1 cup granulated white sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1¼ cups sour cream
CRUMBLE
- 3 cups all purpose flour
- 1 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1½ teaspoons coarse salt (I used Kosher)
- 1¾ cups (3½ sticks) unsalted butter, at room temperature
Instructions
CAKE
- Preheat the oven to 350 degrees F. Generously butter a 13x9 inch baking pan (I used a metal pan, but a pyrex would work, too).
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
- In a large bowl (or the bowl of a stand mixer), beat the butter and sugar until light and fluffy, about 4 minutes (scrape sides of bowl during mixing to incorporate all of the ingredients). Beat in the eggs one at a time. Mix in the vanilla. Add the flour mixture, then the sour cream. Beat just until combined.
- Scrape the batter into the prepared pan, and use a rubber spatula to spread it into an even layer.
CRUMBLE AND BAKING
- In a medium bowl, whisk to combine the flour, sugar, cinnamon and salt; cut in the butter using a pastry blender, until large, moist clumps form. (I used a food processor to combine the butter and the other ingredients, pulsing until crumbs formed. The crumbs were smaller than the large, moist clumps as described by Martha, but they worked perfectly fine in the recipe anyway).
- Sprinkle the crumb topping evenly onto the batter. Bake until cake is golden brown and a toothpick inserted into the center comes out clean, 40 to 50 minutes. The center of the cake should feel slightly firm to the touch and not soft and soggy. Transfer to a wire rack to cool. Slice and eat!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other good-lookin’ coffee cake recipes on the blogs:
Mom’s Sour Cream Coffee Cake by Shutterbean
Coffee Cake Cupcakes by The Shiksa
Cinnamon- Cream Cheese Coffee Cake by Bake or Break
Lemon Pull- Apart Coffee Cake by Leite’s Culinaria
Gluten- Free Pumpkin Coffee Cake Muffins by Jeanette’s Healthy Living
Crumb cake is one of my favorite desserts! I cannot wait to try this out!!
Sounds delicious. Crumb cake is one of those things I have always made without a recipe and have many memories of baking cinnamon-y crumb cake with my mom on the weekends. I’m definitely going to try this one. It looks and sounds delicious. That does sound like a lot of butter but the crumbs look delicious, so I’m glad you went for it and shared. Thanks.
I adore crumb cake. Definitely one of my absolute favorites!
I love butter and had to giggle to myself, crumb cake is one of the first recipes I made when I was young…the word cake is what made me try my hand at baking! and the crumbly cinnamon & butter top had me making it every weekend.
I think I will need to make this again soon, and try this recipe.
callie
Yeah that is a lot of butter but seems to be standard for these crumb toppings. Glad your family enjoyed it. Something like this is perfect for when you have a crowd and are not left to eat the whole thing by yourself! Happy new Year!
Lori I will have to admit, I would never make this crumb cake, it does look good though, but 3 sticks of butter, nah… may I share one with you that have tried from Tara at “it smells like home” that is more of a NY style crumb cake, I made it and it is wonderful…http://smells-like-home.com/2011/04/new-york-style-crumb-cake/#comments
I have made this before and loved it. I almost didn’t after seeing how much butter it called for, but it tastes so good that I’m glad I went for it.
Fabulous recipe! I haven’t had a classic crumbcake in forever!!! Your looks out of this world!!! Bookmarking for sure! Happy New Years!
Looks Scrumptious Lori. Crumb Cake is one of my all time favs…..well anything with a crumb topping is!!!
Looks wonderful, but all that butter…probably not…think I can sub some of it? (LOL lite, ICBINB, etc?)