Recipe: Crumb Coffeecake

CRUMB COFFEECAKE

FOR THE CRUMB:
2 1/2 cups (8 1/2 ounces) unbleached all-purpose flour
1 1/4 cups (8 3/4 ounces) sugar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 cup (2 sticks, 8 ounces) butter, melted
1 teaspoon vanilla extract
3/4 teaspoon almond extract
FOR THE CAKE:
8 tablespoons (1 stick, 4 ounces) butter, softened
1 cup (7 ounces) sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (8 ounces sour cream)
2 cups (8 1/2 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
Confectioners' sugar, for dusting.

Preheat oven to 350 degrees F. Grease 2 (8-inch) round cake pans, a 9-by-13-inch pan, or a 9-or 10-inch tube pan.

TO MAKE THE CRUMB:
In a medium-sized mixing bowl, whisk together the 2 1/2 cups flour, 1 1/4 cups sugar, 1/2 teaspoon salt and cinnamon.

Melt the 1 cup butter in the microwave or small saucepan and add the 1 teaspoon vanilla extract and almond extract to it. Pour the butter into the flour mixture and mix until all the butter is absorbed and you have a uniformly moistened crumb mixture. Set aside while you make the cake batter.

TO MAKE THE CAKE BATTER:
In a large mixing bowl, cream the 8 tablespoons butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, and beat between additions. Scrape down the mixing bowl, then beat in the 1 teaspoon vanilla and sour cream.

In a medium-sized bowl, whisk the 2 cups flour, baking soda, 1/2 teaspoon salt and baking powder together. Add to the butter/sour cream mixture, mixing until evenly combined. Pour the batter into the greased baking pan(s). Crumble the crumb mixture over the top, until the batter is completely covered.

Bake for 20-25 minutes for 8-inch rounds, 30-35 minutes for a 9-by-13-inch pan, or 35-40 minutes for a 9-or 10-inch tube pan. Bake until a tester inserted in the center comes out clean. Remove the cake from the oven and cool on a rack.

Dust the top of the cooled cake with confectioners' sugar, if desired.

Makes 16 (2-inch) wedges, 24 (2-inch) squares or 16 (1 1/2-inch) slices
Adapted from source: The King Arthur Flour Baker's Companion