Dessert

Beth’s Cinnamon Crumb Coffee Cake Recipe

Beth’s Cinnamon Crumb Coffee Cake Recipe



SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden

GET RECIPE HERE: http://entertainingwithbeth.com/videos/beth-s-cinnamon-crumb-coffee-cake-recipe

BETH’S CINNAMON CRUMB COFFEE CAKE
Serves 8

INGREDIENTS:

FOR THE CAKE:
½ cup (120 g) of salted butter
1 cup (200 g) sugar
2 eggs
1 tbsp (15 ml) vanilla extract
2 1/3 (280 g) cups flour
2 tsp (10 ml) baking powder
½ tsp (.5 ml) baking soda
1 tsp (5 ml) salt
1 1/3 cup (320 ml) sour cream

FOR THE FILLING:
1 tbsp (15 ml) cinnamon
1 tbsp (15 ml) sugar
1 cup (150 g) chopped pecans

Crumb Topping:
½ cup (60 g) of flour
2 tbsp (15 ml)sugar
2 tbsp (15 ml) brown sugar
¼ tsp (.75) cinnamon
5 tbsp (75 ml) melted butter
½ cup (75 g) of chopped pecans
Powdered sugar for garnish

METHOD:
Preheat oven to 350F/176C.

Cream butter and sugar until fluffy. Add eggs one at a time until combined. Add vanilla extract.

In a separate bowl whisk together flour, baking powder, baking soda and salt.

Add to the butter mixture in thirds, alternately with the sour cream.

Spray a spring form with baking spray, turn out half of the batter into pan. Combine cinnamon and sugar together. Sprinkle cinnamon sugar on top of batter, top with 1 cup of chopped pecans. Then spoon over remaining batter and with a spatula carefully cover the first layer cover with remaining batter.

FOR CRUMB TOPPING:
Combine flour, sugars, cinnamon and butter, mix with a fork until crumbs form. Add nuts. Sprinkle on top of batter.

Bake at 350F/176C for 1 hour or until a tooth pick comes out clean. Allow to cool. Unmold from pan, dust top with powdered sugar, and place on a cake stand.

source

View Comments (26)

26 Comments

  1. Asha Salim

    March 13, 2016 at 1:07 am

    hi beth. how are you i just wanna help me to make a buttermilk chicken. plz

  2. graciee619

    March 13, 2016 at 1:07 am

    Would you be able to substitute the sour cream for buttermilk? thanks :)

  3. Safa Madar

    March 13, 2016 at 1:07 am

    hi Beth, do you have to use nuts

  4. Ashritha Patte

    March 13, 2016 at 1:07 am

    Baked this twice and was first love with every bite, both times!! I don't think there's a better coffee cake recipe than this one Beth!

  5. Whahahouw El

    March 13, 2016 at 1:07 am

    can I do this without baking soda?

  6. pinkyt 4

    March 13, 2016 at 1:07 am

    Can I make this without a spring form pan

  7. Khushi K

    March 13, 2016 at 1:07 am

    I love it alot…………

  8. Kathi B

    March 13, 2016 at 1:07 am

    How big is the springform supposed to be? I have a 24cm (9"), 20cm (8"), 26cm (10") and a 18cm (7") one…

  9. Jacqueline Sumaya

    March 13, 2016 at 1:07 am

    Hi Beth! Just curious, do you develop your own recipes?

  10. Tim Martinez

    March 13, 2016 at 1:07 am

    Question, I'm new to baking. I don't have a mixer as shown .. but I do have a food processor, will that work?

  11. Amuktha Potlapalli

    March 13, 2016 at 1:07 am

    Can we use whole wheat flour instead of plain flour?

  12. Kateland Singh

    March 13, 2016 at 1:07 am

    love

  13. Dale “DRC777” C

    March 13, 2016 at 1:07 am

    Can you bake it in a regular square baking pan? or glass rectangular pan?

  14. Carmen O.

    March 13, 2016 at 1:07 am

    Hey Beth! I'm really interested in making this recipe, but I live in a much higher altitude and was wondering if you have any tips on altering this recipe and other baking recipes for people like me. Love your channel by the way!

  15. Travel Gretl

    March 13, 2016 at 1:07 am

    That moment you want to put it in the oven, and your springform jumps and splashes the batter through the entire kitchen! Hmmmpf….
    Did put the rest in the oven and hope it will out anyhow oke, cause the batter tastes delicious!

  16. Perla

    March 13, 2016 at 1:07 am

    Looks yummy, for sure I will be baking this wonderful cake for Thanksgiving 😀 Thanks for the recipe :)

  17. muzixtsukikurohi

    March 13, 2016 at 1:07 am

    Hi Beth! Thanks for the recipe. Any tips for keeping/storing this bread? If I have to keep in the fridge, any tips for warming it back up? Thanks. :D

  18. Kelly Ho

    March 13, 2016 at 1:07 am

    Beth, may I know how many inch ur spring form pan is? As I reviewed most of ur videos, and I can't find any information about the size of the pan.

  19. Zunaira Quraishi

    March 13, 2016 at 1:07 am

    Hey Beth, this might be random, but where did you get the tea cup set (the plates, cups, and mugs) at the end? Thank you! and love your channel!

  20. MK

    March 13, 2016 at 1:07 am

    Hi Beth, I just wanted to double check with you, that we need to add "salted" butter? Thanks!

  21. Jo x

    March 13, 2016 at 1:07 am

    would it be a good idea to add caramel sauce on top?

  22. Jo x

    March 13, 2016 at 1:07 am

    would it be a good idea to add caramel sauce on top?

  23. xxxxTassxxxx

    March 13, 2016 at 1:07 am

    I just made it, it's DELICIOUS!!! i didn't have sour cream and i add Greek yogurt and it's amazingly delicious!!! And it's very quick and easy recipe. Thank you Beth <3

  24. Priya Khanna

    March 13, 2016 at 1:07 am

    OMG Beth,  this looks so delicious that I'm sending you a Hug!!!.

  25. Chindavone Bounyakhet

    March 13, 2016 at 1:07 am

    Thanks so much for the wonderful recipies.

  26. castrellakate

    March 13, 2016 at 1:07 am

    Baking this in the oven right now and my entire house smells diviiiinnneee!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Dessert

More in Dessert

5 Minute Microwave Lemon Curd | Ep 1273

thecookerybookMarch 28, 2019

Peach Fritters with Whisky Glaze | Ep. 1275

thecookerybookMarch 24, 2019

Strawberry Lemon Ice Box Cake | Ep. 1277

thecookerybookMarch 20, 2019

Banana Poke Cake | Episode 1279

thecookerybookMarch 16, 2019

Fried Oreos | Ep. 1281

thecookerybookMarch 12, 2019

Mint Chocolate Ice Cream Bombe | Ep. 1286

thecookerybookMarch 8, 2019

Pumpkin and Ginger Trifle Recipe | Ep. 1289

thecookerybookMarch 4, 2019

Apple Hand Pies | Ep. 1291

thecookerybookFebruary 28, 2019

Caramel Apple Cheesecake Bars | Ep. 1292

thecookerybookFebruary 23, 2019