Classic Coffee Cake

"Well, it's been a week of being out of school, and it's still pretty hard to believe. I really like it though. I enjoy not really worrying about work needing to be done or reports to finish; no school work! Exciting!

I have graduation rehearsal this Wednesday. The closer graduation comes, the more it starts to sink in that I'm really done with high school. With sending out invitations, taking graduation photos, college applications and rooming, it's really hitting me. I think I'm ready though; I just keep telling myself to take what comes and do what I can with it.

With time on my hand, I'm able to bake a bit more. I haven't made cake in who knows how long (being that no one really likes to many sweet things that often around here), so I thought I'd make one to change the pace. A coffee cake; classic. Can't really go wrong with that. What I loved most? Crumb topping. This crumb topping is just WOW! I love it. Buttery and soft, this really can make you smile in the morning.

Recipe

For the Topping

16 tbsp butter, cut up
1/2 cup sugar
3/4 cup packed light brown sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 2/3 cups flour

For the Cake

3 cups flour
1 1/4 cups granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 cup whole milk
12 tbsp butter, melted
2 tsp. vanilla


1. For the topping, in a large saucepan, melt the butter over medium heat. Remove pan from heat and add the sugar, brown sugar, cinnamon, nutmeg, and salt. Stir, pressing when necessary, until there are no lumps of sugar. Add the flour and mix until well blended. Set aside.

2. For the cake, preheat oven to 350 degrees. Lightly grease the bottom and sides of a 9 x 13" baking pan.

3. In a large bowl, combine flour, sugar, baking powder, and salt. Whisk until well blended. In a medium bowl, combine the eggs, milk, melted butter, and vanilla. Whisk until well blended.

4. Pour the wet ingredients with the dry ingredients and gently stir just until blended. Pour batter into the prepared pan and spread evenly. Break up the topping mixture with your fingers into medium sized pieces and sprinkle evenly over the cake batter to form a generous layer.

5. Bake until the cake springs back lightly when pressed in the center and a toothpick inserted in the center comes out clean, about 40 minutes. Transfer to a rack to cool. Serve warm or at room temperature.


Me and my boyfriend ;3