little crumb cake
Do you ever wake up and wish you had some coffee cake? You know the kind I’m talking about. That Entemann’s-esque crumb, with super moist golden cake. Add in a cup of coffee and that’s all you need. You mainly are craving the crumb though. But what to do with an entire coffee cake? Variety is the spice of life, and eating the same sweet for a whole week can get a little boring. And I know that cake for breakfast seems like a total anarchist move (we’ve all had our moments) but I’m not always wanting sugar first thing in the morning. That’s why I decided to make a recipe that fits into a loaf pan, either 8x4 or 9x5, even a 6” circle! Whatever you have. I also added half of a diced ripe pear to my cake batter, because pear and cardamom are friends. Anything and cardamom are friends, really.
little crumb cake
yield: 8 small pieces
crumbs
⅔ cup flour
3 Tb brown sugar
2 Tb granulated sugar
1 tsp cinnamon
¼ tsp cardamom
¼ tsp salt
5 Tb melted butter
cake
⅔ cup flour
½ tsp baking powder
⅛ tsp baking soda
¼ tsp kosher salt
3 Tb softened butter
scant ⅓ cup sugar
1 tsp lemon zest (optional)
1 egg
1 tsp vanilla
3 Tb milk
2 Tb sour cream or yogurt
Start by choosing your baking vessel. I used an 8x4 loaf pan. A 9x5 loaf or a 6” round will work as well. Grease the pan with butter or pan spray.
To make the crumbs, add all ingredients except the butter to a small bowl. Mix together, breaking up any brown sugar clumps. Add the melted butter, mixing until you have no dry spots left in the bowl. Keep any big pieces of crumb intact. Set aside.
Preheat oven to 350.
In a small bowl, add the flour, powder, soda, salt and whisk together. Set aside. In another small bowl, whisk together the milk and sour cream. Set aside.
In a stand mixer or using a hand mixer, cream the softened butter, sugar and lemon zest (if using) together. Scrape down the bowl. Add the egg and vanilla, scraping again as needed. Add the dry mixture in three additions, alternating with the milk mixture in two additions. You will end with the dry mixture. Beat until mixture is homogeneous. If you decide to throw some fruit in, fold it in now. Give the bottom of the bowl a good scrape to be sure everything is mixed.
Pour the batter into the greased pan. Top with crumbs, scattering bigger crumbs evenly over the surface of the batter. Don’t be tempted to break up very large pieces- you will regret it! Bake at 350 for 30 minutes, or until a toothpick inserted in the center comes out without being sticky. Some crumbs are okay. If you are using a 9x5 pan, it may be closer to 25 minutes. 6” round, closer to 35-40 minutes. I always check my bakes a few minutes early, especially with a new recipe. Allow to cool completely before cutting into the cake and serving. Cover tightly and eat within a few days of baking.
