Cinnamon Coffee Cake With Crumb Topping

I have been wanting a cinnamon cake with the crumb topping, it sounded really good and I found it, surprisingly, on a site that wasn't smitten kitchen--here. I like that it is similar to my other go-to yogurt cake but it has a little something extra. I feel like my crumb topping came out a little weird. I probably over-mushed the crumbs and ended up melting the butter into big globs, so, um, don't do that. It did give the middle a kind of "smile" effect which was cute (though my placement of the crumbs was completely random, so I doubt I could replicate it) but you could probably get the distribution better if you have smaller crumbs.

The next time I make this I will probably double the crumbs inside and add a layer of apples that have been dusted with cinnamon sugar. It seems like very a nice recipe for fall so I better get cracking. I will also make it in a bigger pan because as-is, the recipe overflowed from my 9 inch loaf pan into the bottom of my oven. It was messy, for me, but came out delicious. Like most yogurt cakes, it is much better the next day.











Cinnamon Coffee Cake With Crumb Topping
Cake Ingredients:
1 1/2 cups cake flour
1 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/2 sticks (12 tbsp) unsalted butter, room temperature
1/2 cup light brown sugar
1/2 cup dark brown sugar
3 eggs, room temperature
1 1/4 cups full fat Greek vanilla yogurt

Crumb Topping Ingredients:
1/4 cup light brown sugar
1/4 cup all purpose flour
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp kosher salt
1/2 stick (4 tbsp) unsalted butter, cold and cut into tiny pieces

1 - 2 hours prior to making this cake, make sure you place the butter and eggs on the counter and bring them to room temperature. 

1.  Preheat the oven to 350ºF. Grease the pan and set to the side.

2.  In a large bowl, sift the flours, baking powder, baking soda, and salt. Set to the side.

3.  In the bowl of a stand mixer cream the butter and sugars with the paddle attachment until light and fluffy on low-medium speed. This should take roughly 5 minutes. Once the butter is creamed, scrape down the sides of the bowl with a spatula.

4.  With the stand mixer set to low, add the eggs one at a time. Add the yogurt, and mix until combined. Slowly add the flour and mix until the ingredients have become moistened. Turn off the stand mixer, and continue to mix the batter with a spatula, folding a couple of times, making sure not to over combine. The ingredients should be well moistened, with no visible signs of flour.

5.  Spread half of the cake batter into the loaf pan.

6.  In a small bowl, add the brown sugar, flour, cinnamon, cloves, and salt. Combine with a wire whisk. Cut the cold butter into small cubes. Add the butter to the flour mixture and work in using your fingers. You should have tiny pea size pieces of butter remaining throughout the sugar.

Crumble half of the mixture into the pan. Pour the remaining batter on top, and then top with the rest of the crumb.

7.  Place the pan into the oven on the middle rack and bake for 60 minutes or until a tooth pick inserted comes out clean. Remove from the oven and let cool for 30 minutes. Remove the loaf from the pan and let cool on a wire wrack for one hour.