Crumb Lover's Coffee Cake

By Molly Marzalek-Kelly · kingarthurbaking.com

1 hr 20 min

12, one 8" square or 9" round coffee cake

A tender butter cake topped with cinnamon-sugar crumbs and finished with a thin glaze.

prepPreheat oven to 350°F / 175°C
prepPrepare an 8" square pan with parchment sling or silicone liner, lightly grease sides; or line a 9" round pan with parchment and lightly grease sides
180 g King Arthur Unbleached All-Purpose Flour	Whisk flour, sugars, cinnamon & salt	Add butter & vanilla, work into crumbs				Sprinkle crumbs over batter, press gently	Bake 350°F / 175°C, 28–32 min until set	Cool in pan 20 min	Remove cake from pan, cool on rack	Drizzle glaze over cake or dust with sugar
99 g granulated sugar
28 g confectioners' sugar, sifted if lumpy
2 teaspoons Vietnamese cinnamon
1/2 teaspoon table salt
127 g unsalted butter, cut into 1/2" cubes, at room temperature
1 1/2 teaspoons King Arthur Pure Vanilla Extract
120 g King Arthur Unbleached All-Purpose Flour	Combine flour, sugar, baking powder, salt & soda	Mix in butter until sandy, 1–2 min	Beat in vanilla & egg until no dry spots	Stir in buttermilk, mix 1 min medium-low	Spread batter evenly in prepared pan
75 g granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon table salt
1/8 teaspoon baking soda
57 g unsalted butter, cut into 1/2" cubes, at room temperature
1 teaspoon King Arthur Pure Vanilla Extract
1 large egg
113 g buttermilk or plain Greek yogurt
85 g confectioners' sugar, sifted if lumpy	Stir glaze ingredients until smooth
pinch of ground cinnamon, Vietnamese preferred
2 to 3 teaspoons water

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