Tots and Me... Growing Up Together: Kids and a Mom in the Kitchen #107: Crumb Coffee Cake

Friday, January 23, 2015

Kids and a Mom in the Kitchen #107: Crumb Coffee Cake

Time for Kids and a Mom in the Kitchen

(A weekly linky to share what you and your children have created in the kitchen.)

The linky is at the bottom.

We are reviewing through the letters A-D with the younger children, and I wanted to make something that started with C or D last week. I was searching through my Pinterest finds and came across this yummy looking recipe for Crumb Coffee Cake that I had pinned some time in the past. I have always enjoyed coffee cake, but I have never made one, so this just sounded perfect. You can find the original recipe on Center Cut Cook.

Ingredients:

Cake:

2 1/2 cups flour

1 cup sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

12 Tbs butter (softened and cut into Tbs sized pieces)

3 eggs

1 tsp vanilla

1 cup buttermilk (original recipe called for 2/3 cup)

(We didn't have buttermilk so we made our substitution out of milk and lemon juice.)

Filling:

1 cup brown sugar

1 1/2 Tbs cinnamon

Topping:

2 sticks cold butter

2 1/2 cup flour

1 1/2 Tbs cinnamon

1 3/4 cup brown sugar

2 tsp vanilla

We combined the flour, sugar, baking powder, baking soda, and salt.

Then we added the softened butter, a few pieces at a time. We mixed until we were left with crumbles.

We did not have any buttermilk, but I taught the girls how to make a substitute by mixing lemon juice with milk. We added 1 Tbs of lemon juice to a measuring cup and then added milk to the 1 cup line. Then we let it sit for 5 minutes.

We then added the eggs, vanilla, and "buttermilk."

The girls wanted to crack the eggs. They are getting pretty good at it really, but I still have them break them into a bowl, which is probably how I should do it too.

We sort of forgot to only add 2/3 cups of the "buttermilk." Which made the batter a little thinner than it was supposed to be and made it take longer to bake.

Next, we made the filling. We combined the brown sugar with the cinnamon.

After greasing the 9x13 pan, we added half the batter. We then sprinkled on the filling.

Next came the remainder of the batter.

We used a knife to make swirls in the batter.

Then it was time for the topping.

We whisked together the flour, cinnamon, sugar, and vanilla.

Then we cut in the cold butter until it was crumbly.

We sprinkled the topping over the batter.

We baked the cake at 350 degrees for about 1 hour and 20 minutes. It was supposed to be 45-50 minutes, but because I used 1/3 cup too much "buttermilk," it wasn't done yet. I checked every 5-10 minutes and needed to return it to the oven quite a few times. Fortunately, it eventually cooked and ended up tasting great!

The children really enjoyed it. Mommy thought it went great with a cup of tea.

Directions:

1- Preheat oven to 350 degrees

2- To make the cake: mix together the flour, sugar, baking powder, baking soda, and salt.

3- Add in butter, a few pieces at a time. Mix until crumbly.

4- Add in eggs, vanilla, and buttermilk. Beat until combined.

5- To make the filling: Combine 1 cup brown sugar with 1 1/2 Tbs cinnamon.

6- Pour half the cake batter into a greased 9x13 pan. Sprinkle the filling on top of the batter. Pour remaining batter on top and swirl with a knife.

7- To make the topping: Whisk together the flour, cinnamon, brown sugar, and vanilla. Cut in the cold butter until crumbly. Sprinkle topping over the top of the batter.

8- Bake at 350 degrees for 1 hour 20 minutes (45-50 minutes if you follow the original recipe and use 2/3 cup buttermilk).