Nanna's Old World Cinnamon Crumb Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 16 |
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This recipe is from the Penrose Victorian Inn (bed and breakfast) in Haydenville, Massachussettes and is a heritage recipe. It is the best coffee cake I have ever tasted and ever made! I make it for our church breakfasts from time to time and everyone scarfs it right up! Just as fast as the Caramel Rolls! Now that is a feat here in North Dakota! I hope you enjoy this fabulous recipe! Hugs, Jelly :) Ingredients:
1 1/2 cups all-purpose flour |
2 1/2 teaspoons baking powder |
3/4 cup sugar |
1/2 cup butter, melted |
1/2 cup sour cream |
1/2 teaspoon salt |
1 egg |
1/2 cup milk |
1 teaspoon vanilla |
1/2 cup brown sugar |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1 teaspoon cinnamon |
Directions:
1. Batter: Sift 1 1/2 cups flour, baking powder, and salt together and set aside. In a separate bowl, beat egg until frothy. Beat in sugar and butter until combined. Add milk, sour cream, and vanilla. Add to flour mixture a little at a time and mix on low until combined. Do not over mix. If the batter is too stiff add a little more milk.
2. Streusel topping: Combine last 4 ingredients (make sure your butter for the streusel is chilled) in a small bowl and mix together, then set aside.
3. Put 1/2 the batter in a 8x8 - inch greased pan and spread evenly. Sprinkle 1/2 streusel over batter. Repeat. Bake at 350 degrees in a preheated oven for 25 to 30 minutes. Topping with chopped nuts is also an option if you like nuts!
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