Tag Archives: crumb

Sour Cream Coffee Cake

20 Feb

Coffee Cake

Did you ever have adventures at grandma’s house? When I was a kid, my grandma’s house seemed like a magical place full of mystery and adventure. Going down to the basement was like visiting a 1920s’ speakeasy. Going up to the attic, trying on all those old dresses felt like fashion shopping in France. Piggyback rides on her massive German Shepherd were like riding a grand horse. Playing with the cousins upstairs was top-secret spy business. We usually stayed out of trouble.

But.

There was this one time at my grandma’s house that we tried to stuff me down the laundry chute. All in all, it was a terrible idea. At the time, we thought it was a great idea. And it had to be me to go down the chute because I was the smallest cousin. “Like riding a really exciting slide,” they convinced me. Luckily for me, we got caught in the act of stuffing me in. I probably wouldn’t have survived three flights of a dead drop. But it was exciting. Another adventure at grandma’s house.

Coffee cake screams grandma’s house to me. Fragrant cinnamon and moist crumb cake. Definitely grandma’s house.

This recipe comes from the Joy the Baker Cookbook. A welcome addition to anyone’s recipe library has got to be coffee cake. Any excuse to eat cake for breakfast, right?

Coffee Cake

Stir together your crumb topping. Set aside for now.

Coffee Cake

Stir together your yummy cinnamon filling layer. Set aside.

Coffee Cake

Mix together your butter, sugar, brown sugar, vanilla, and eggs.

Coffee Cake

Combine the flour, baking powder, and salt.

Coffee Cake

Prepare your sour cream and milk combo. Whisk ’em real good.

Coffee Cake

Add the flour mixture in 3 additions, alternating with the sour cream mixture in 2 additions.

Coffee Cake

Spread half of the cake batter on the bottom of the pan, and sprinkle evenly with the cinnamon filling layer.

Coffee Cake

Spread the rest of the cake batter evenly on top of the cinnamon filling layer.

Coffee Cake

Make a few swirls with a knife.

Coffee Cake

Top with the crumb topping and bake for 55 to 60 minutes until golden brown and crackly.

Coffee CakeLet rest for 20 to 30 minutes before slicing and serving. (more…)

Banana Crumb Muffins

17 Oct

Freshman year, first semester of college, every single day, I walked the same, exact route from my dorm to my classes and back again. For some reason, I was too frightened/lazy/unsure to try another path. (Well, I am directionally challenged. But, alas.)

To elucidate this even further, the only reason I knew that route in the first place was because that’s the way I followed some hall-mates my very first day on campus.

Right now, you’re probably thinking I’m really pathetic. But LISTEN! Here’s one of my theories: We are creatures of habit and comfort. Sometimes we try something for the first time, and it fits the bill, so we never think to deviate from that first attempt.

So what? you ask.

Well, second semester came, and I had classes in different buildings and locations, and I couldn’t just follow the same crowd of freshman to my usual classes down my usual path. So I looked at some campus maps and learned how to walk another way to campus. And it was equally satisfying. Maybe even more so because I tried something new.

Wow, Adrianne, you’re getting all philosophical on us today. Well…I do have an ulterior motive. You probably make the same, exact banana muffin or banana bread recipe every single time. And that works for you. And that’s OK, but it’s not enough. Branch out, try THIS recipe. It’s new and different and equally satisfying. Maybe even more so.

These banana muffins are special because you don’t mash the bananas like usual. You slice them into thin, little pieces and gently fold them into your soft and pillowy, thick and rich batter. Then you top them with a professional-looking crumb. Perfection.

Butter your pan nice and good.

Combine the ingredients for the crumb topping.

Rub the mixture between your fingertips until it becomes crumbly.

Stir together all the dry ingredients and part of the wet ingredients. Then combine the dry ingredients and the sour cream in alternating additions.

Now the batter should be thick and pillowy.

Slice those ‘naners. Then fold them ’em right in the batter.

Fill your muffin tins, evenly dividing the batter. They will be quite full.

Sprinkle with crumb topping, then bake them until golden brown on top. Gobble gobble. (more…)