Crumb Coffee Cake

Ingredients

• 2 cups brown sugar (packed)
• 2 tablespoons ground cinnamon
• 1 teaspoon salt
• 1 cup butter ((2 sticks), melted - plus more if needed)
• 3 cups cake flour
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cups butter ((1 1/2 sticks) softened)
• 1 1/2 cups sugar
• 2 large eggs
• 1 1/4 cups buttermilk
• 1 1/2 teaspoons vanilla
• 1/2 cup powdered sugar (for dusting)

Instructions

1. 1

   --- For a Tender Crumb Topping ---

2. 2

   Sift the cake flour, brown sugar, cinnamon, and salt together into a large bowl and whisk to combine.

3. 3

   Add the melted butter and work it into the flour mixture with a pastry cutter or fork until there is no visible dryness. Squeeze a handful of the topping into your hand. If it doesn't clump together, add a little more melted butter until it does. Set aside.

4. 4

   --- For a crunchy topping ---

5. 5

   Mix the brown sugar, cinnamon, and salt together in a large bowl. Stir in the melted butter, then gently mix in the flour, being careful not to overmix (you just want to moisten the flour and mix until there is no visible dryness).

6. 6

   Squeeze a handful of the topping into your hand. If it doesn't clump together, add a little more melted butter until it does. Set aside.

7. 7

   --- For the cake ---

8. 8

   Preheat the oven to 350f/175c. Grease a 9x13 inch baking pan.

9. 9

   Mix the flour, baking soda, baking powder, and salt in a medium mixing bowl.

10. 10

    Beat the softened butter in a large bowl until light.

11. 11

    Add sugar and beat until light and fluffy.

12. 12

    In another small bow, mix together the eggs, buttermilk, and vanilla until combined.

13. 13

    Add the flour and wet ingredients to the butter mixture in three alternating additions starting with the wet ingredients. Mix until just combined.

14. 14

    Transfer the cake batter to the prepared baking pan (the batter will be thick); spread it evenly over the pan.

15. 15

    Hand-squeeze small handfuls of topping together and crumble clumps evenly over the cake batter, covering with a thick layer of topping.

16. 16

    Bake 45 minutes to an hour or until the tester comes out clean and the topping is deep golden brown and a little crisp.

17. 17

    Cool the cake in the pan on a cooling rack for at least 30 minutes. Dust with powdered sugar and cut into squares to serve.