Coffee Cake with extra crunchy nubbly Cinnamon Crumb!

By RecipeTin Eats · 50 min

Ingredients

Instructions

1. Grease and line a 20 cm (8-inch) square pan with baking paper, leaving overhang so the cake can be lifted out.
2. Preheat the oven to 160°C fan-forced (350°F / 180°C conventional).
3. Make the crumb topping: beat the crumb ingredients until the butter breaks into crumbs (about 20 seconds), then rub with fingertips until no pieces are bigger than small peas. Refrigerate until needed.
4. Whisk the flour, baking powder and salt in a bowl and set aside.
5. Beat the butter and sugar for 1½ to 2 minutes until light and creamy. Beat in the eggs one at a time, then the vanilla and oil until well combined.
6. Add a third of the flour and the sour cream and beat on the lowest speed until flour is almost gone. Repeat twice more, then finish mixing by hand with a spatula until no flour is visible.
7. Spread just over half the batter in the pan. Sprinkle and spread 1 cup of crumb topping evenly over it.
8. Dollop the remaining batter over the surface and spread gently, edges first then middle.
9. Clump handfuls of crumb topping together and break into chunks over the surface.
10. Bake for 40 to 45 minutes, checking at 40 minutes, until a skewer inserted in the centre comes out clean.
11. Cool in the pan for 15 minutes, then lift out using the paper and cool on a rack for another 30 minutes before glazing (optional) and slicing.

Summarized from RecipeTin Eats's video. Watch it for the details.

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