Coffee Cake

12 to 16 servings (1 9×13-inch cake)

prepPreheat oven to 350°F / 175°C
prepGrease 9×13-inch pan with butter, line bottom with parchment paper with 2-inch overhang on two sides, dust exposed sides with flour
1¾ cups / 228 g all-purpose flour	Mix crumble		Layer & bake 350°F / 175°C, 35–40 min
1½ cups / 300 g light brown sugar, lightly packed
¾ cup / 170 g unsalted butter, at room temperature
1 tablespoon ground cinnamon, plus more for sprinkling
½ teaspoon kosher salt
1 cup / 226 g unsalted butter, at room temperature	Cream butter & sugar	Alternate dry & buttermilk
1¼ cups / 250 g granulated sugar
3 large eggs, at room temperature	Beat in eggs one at a time
1 tablespoon vanilla extract	Beat in vanilla
2½ cups / 325 g all-purpose flour	Whisk dry ingredients
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 cup / 240 ml buttermilk, at room temperature

Read left to right — each column combines what's behind it. Tap a step to check it off.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.