Thursday, November 15, 2007

Cinnamon Chai-Spiced Crumb Coffee Cake

I didn't know the difference between a crumb coffee cake and a streusel-topped coffee cake until I found this recipe on baking bites -- apparently, the only real difference between the two is that the crumbs in a crumb cake are purposely big, pinched together to form lumps from the size of graps to the size of a pea. A streusel topping, on the other hand, is left mostly flat.

I knew I wanted to make it immediately because Chris loves coffee cake, he is a big fan of chai, and coffee cakes are quick and easy to throw together. This particular cake had stiff competition in the coffee cake realm though because I made Dorie Greenspan's Cardamom Coffee Cake and it was exceptionally good. In comparison, I thought this cake was a little dry, and the topping was almost crispy which I found odd. Next time I think I will make the Dorie Coffee Cake and just try it with the Chai-spiced crumb instead.



1/3 cup sugar
1/3 cup brown sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cardamom
1/2 tsp allspice
1/4 tsp salt
1 1/2 cups all purpose flour
1/2 cup butter, melted and cooled slightly


1 3/4 cups all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup butter, soft
1 cup sugar
2 large eggs
1 1/2 tsp vanilla extract
2/3 cup sour cream

Preheat oven to 350. Line a 9" square baking pan with parchment paper or lightly greased aluminum foil

In a medium bowl, combing all topping ingredients except butter. Whisk to blend. Gradually stir in the butter, using a large fork to mix. When all the butter has been incorporated and the mixture looks like wet sand, squeeze small clumps together to make large crumbs ranging in size from that of a pea to that of a grape. Set aside.

In another medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream butter and sugar together until light. Beat in eggs, one at a time, followed by vanilla extract. With the mixer set on low (or by hand) alternately add in the flour and sour cream in two or three additions. When no streaks of flour remain, pour into prepared pan. Top evenly with crumb mixture.

Bake at 350 for about 45 minutes until the a toothpick inserted in the center comes out clean. Cool on a wire rack before cutting.

1 comment:

Anonymous said...

i agree with you. this was good, but the cardomom cake was probably the best coffee cake i've had. -jb