This New York Style Crumb Cake is tender, fluffy and buttery, and topped with a thick, spiced crumb topping and a vanilla latte glaze.
Eating cake for breakfast is one of my favorite things to do, ever.
Crumb cake is breakfast food, right? And well, if you drizzle a vanilla latte glaze over the top, I think that definitely pushes it into the breakfast food category, don’t you?
I’ve been a coffee drinker since my early years in college, with late nights in graduate school warranting more pots of coffee than I can count. And now? Working full time, running Doodle here and there, and still trying to fit in blogging time? Well, let’s just say I need my morning coffee – and sometimes an evening coffee, too.
That’s why I was excited to discover Green Mountain Coffee Espresso Roast Iced Latte. You can find it in your refrigerator case in two flavors: Vanilla and Mocha. All you have to do is shake the bottle and pour it over ice.
Of course, I love coffee so much that I thought this would be the perfect topping for – you guessed it: a coffee cake! I simply mixed a few tablespoons of the vanilla flavor with a cup of powdered sugar to make a quick glaze.
This cake is hands-down, the best coffee cake I’ve ever eaten. If you think of coffee cake as a dry and tough cake, you need to try this recipe – it will totally change your mind. And if you don’t like it – well, just send it my way.
Here are some tips to keep in mind:
Using cake flour in place of all-purpose flour made it extra light and fluffy – do not try to substitute cake flour in this recipe. Doing so will make your cake dry and tough, and who wants that?
If you don’t have buttermilk on hand, you may either combine 1 1/2 teaspoons vinegar or lemon juice and enough milk to make 1/2 cup, OR you may substitute an equal amount of plain low-fat yogurt.
Take care not to press your crumb topping into your cake batter – you don’t want those chunks sinking down into your cake. They’re the best part!
- 1/3 cup sugar
- 1/3 cup packed dark brown sugar
- 3/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 8 tablespoon butter, melted
- 1 3/4 cup cake flour
- 1 1/4 cup cake flour
- 1/2 cup sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cut into 6 pieces, softened
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup powdered sugar
- 2-3 tablespoons Green Mountain Vanilla Iced Latte
- Place the oven rack in the middle position and preheat oven to 325 degrees. Spray an 8x8 pan with baking spray and then line with parchment paper, allowing a few inches of excess to hang over the edges of the dish.
- Whisk both sugars, cinnamon, salt and butter in a medium bowl. Add flour and stir until the mixture resembles a thick dough. Allow to cool to room temperature, about 10 minutes.
- Meanwhile, combine flour, sugar, baking soda and salt in the bowl of a stand mixer on low speed. With the mixer running, add in butter pieces one at a time. Beat until mixture resembles moist crumbs and no butter pieces remain. Add the egg and egg yolk, vanilla and buttermilk. Beat until light and fluffy.
- Pour batter into prepared pan and spread evenly. Break apart crumb mixture and spread it evenly over the batter, starting at the edges and working in towards the center. Bake 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack for 30 minutes, then remove cake from pan.
- While the cake is cooling, whisk together powdered sugar and the Green Mountain Vanilla Iced Latte. If the glaze is too thick, add in more liquid until desired consistency is reached. Drizzle over cooled cake.
Serve this cake with a cup of Green Mountain Coffee Espresso Roast Iced Latte. Click here for a $1.00 off coupon.
This is a sponsored conversation written by me on behalf of Whitewave Foods, makers of Green Mountain Coffee®. The opinions and text are all mine.