This week's recipe comes from my good friend Angela, who is married to my other good friend Philip. It's seriously the greatest thing in the world when two of your best friends get married. It makes life just a little bit easier because you don't have to worry about liking their spouse or trying to awkwardly fit them into your group. They already got the stamp of approval way back when.
Ange and I actually planned for her to marry Philip, and for me to marry Luis, and for my sister to marry her brother way back in our sophomore years of high school. And wouldn't you know, it all happened just as we planned!
Now our families are weirdly connected through friendships and marriage and it's just easier to pretend that we are one big family than to explain how Philip's family and my family have been friends for more than 20 years so Philip was like my brother growing up and then Angela joined our little group of friends in high school, and then they got married and then Carissa married Zach, who is Angela's brother, and so Angela and Philip are my friends, but now they are my sister's brother- and sister-in-law and Angela's brother is my brother-in-law and both of our kids are my sister's and her brother's nephews and....see, I told it was complicated.
Let's just let Ange do her thing so we can drool over her delicious recipe, shall we?
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Hello!
First of
all, I have to say how excited I am to be a guest on Cara's blog. I am an avid follower of this Not so
Desperate Hausfrau, and she also happens to be one of my very best friends!
I have been blessed to be hanging out
with her and her adorable little man while she is at home in Sierra Vista for a
bit. In high school we used to
talk about how when we were married and had kids we would hang out while our
little ones got to know each other and became best friends themselves. How lucky for our little guys and us
that we are getting to do just that!
Anyways,
on to the reason you are actually here.
No, I can't take any credit for the deliciousness of the recipe, that
will all have to go to Joy the Baker. It is her Extra Crumb Coffee Cake recipe. And let me tell you, when she says
extra, she means it. In fact when
I served this at the mini-brunch bridal shower for my now sister-in-law, people
were putting their extra crumb on everything else including in their
coffee!!
I'm talking you need an
extra serving spoon to get the extra crumb that just fell back in to the dish
kind of crumb. So if you are
looking for something neat and tidy to serve, this isn't it. (if you cut the topping recipe in half
that would work) But honestly, who
needs neat and tidy when you've got mounds of sugar, cinnamon and butter?
Right?
This
isn't a difficult recipe, but it is a multi layer, which means multi-bowl
recipe...therefore you may have to do more dishes than you would usually like
to, but I have to say it's worth
it!!
So bust out five bowls (one
of them being from your mixer) grab a 9x13 cake pan, grease and flour it, and
preheat the oven to 350 degrees.
For the
topping:
1 3/4 cups Granulated Sugar
1/2
teaspoon Salt
2 cups All-Purpose Flour
1 tablespoon Ground Cinnamon
1/2 cup (1stick) Softened Butter
Mix
together the dry ingredients and then stir in the softened butter (I used my
hands because I think it's quicker, and makes it crumbier) until it resembles
moist, coarse meal.
Put that baby to the side and grab the second bowl to make
the filling!
For the
filling:
1 cup Packed Light Brown Sugar
1 1/2 tablespoons Ground Cinnamon
1
teaspoon Freshly Grated Nutmeg (I used ground)
3
teaspoons Unsweetened Cocoa Powder
1/2
teaspoon Salt
Whisk it
all together and put the bowl next to the topping bowl, so they don't get
lonely.
Get your mixer bowl, or just another regular bowl if you you have a handheld.
For the
cake:
3/4 cup
(1 1/2 sticks) Unsalted Butter
1 1/2
cups Granulated Sugar
1/3 cups Packed Light Brown Sugar
2
teaspoons Pure Vanilla Extract
3 large Eggs
3 1/4
cups Flour
2 1/2
teaspoons Baking Powder
1 1/4
teaspoons Salt
3/4 cup Sour Cream (I used plain greek yogurt)
1 1/4 Whole Milk (I used skim)
Cream the butter and sugars
together; once combined beat in vanilla.
Next, add the eggs one at a time, beating for 1 minute after each
addition.
Grab another bowl and
combine your dry ingredients. (Flour, baking powder and salt) Set it aside, and
get your last bowl to combine your sour cream and milk. Whisk it up! (it's ok
if it's a little lumpy)
With your mixer on low, add 1/3 of the dry ingredients
to the butter, sugar, eggs and vanilla. As it's incorporating, add half of the sour cream/milk mixture to the
batter. Add another 1/3 of the dry
and the rest of the sour cream/milk as the mixer is still on low. Add the last 1/3 of the dry
ingredients, and let all of the batter mix until it is all well incorporated.
Plop the rest of the batter on top, and gently spread it with a spatula. That's right, I said plop :)
Here's my favorite part... Take a butter
knife and swirl the filling into the batter. Joy says that it takes only a few strokes, but hey, I say
swirl to your heart's content and no one will know the difference.
Bake 'til
it's golden brown (55-60 min) Let it rest at least 20 min before serving,
unless you are like me (and I'm sure Cara) then just grab a fork and dig right
in.
Remember,
this is not the cake that it was created to be unless you have coffee to pair
it with. So grab a nice hot cup o'
joe and enjoy! You can even
sweeten that coffee up with a little extra crumb :)
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