Mother’s Day is upon us and I wanted to kick off the celebration with a delicious coffee cake recipe. The flavorful cinnamon crumb layer is extra thick and sits atop a fluffy piece of vanilla-buttermilk cake. It’s a special treat that goes well with breakfast, brunch, or as a dessert. Another bonus is the coffee cake is even better the day after it’s baked, establishing it as a great option for a make-ahead menu item.
My mother actually introduced this recipe to me shortly after I had Smith. She stayed at our house for several days to act as a private chef, housekeeper, and grandmother extraordinaire as we adjusted to our new life as a family of three. We were so grateful for all she did for us in those first few weeks as new parents and I remember experiencing a feeling of homesickness when she left, the kind of homesickness I used to feel when I was eight years old and at a slumber party.
It turns out we never stop needing our mothers. I still talk with my mom nearly everyday and seek her advice on several occasions. Now that I am a mother myself, I have an even greater respect for my mom. She is determined, independent, intelligent, and friendly to all she meets. My mother is also fiercely passionate about politics and she can turn a simple conversation about bananas into something involving the government in less than five seconds. But above all that, what I love most about my mother is her fantastic wit and sense of humor. She can always make us laugh until it hurts. Thank you, Mom, for being the best mother to us. Your children and grandchildren love you so much.
Happy Mother’s Day!
Crumb Coffee Cake
Yield: 8-12 servings
- 2 cups all-purpose flour
- 1 cup + 2 Tablespoons granulated sugar
- 1 teaspoon salt
- 10 Tablespoons (1 and 1/4 stick) unsalted butter, chilled and cut into pieces
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk, at room temperature1
- 1 large egg, at room temperature2
- 2 teaspoons vanilla extract
- 2/3 cup packed light or dark brown sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 350 degrees. Grease a 9-inch springform with butter. Sprinkle the bottom of the pan with 1 Tablespoon of flour and tap out the excess. Set aside.
- In a bowl of an electric mixer fitted with the paddle attachment, stir the flour, sugar, and salt together. Add in the pieces of butter and stir on medium-low speed until the mixture resembles coarse crumbs. Set aside 1 cup of the flour mixture.
- Mix the baking powder and baking soda into the remaining flour mixture. Add the room temperature buttermilk, egg, and vanilla and mix everything together until the batter is smooth, fluffy, and resembles frosting – about 2 full minutes. Transfer the batter into the prepared springform pan and spread evenly.
- Add the brown sugar and cinnamon to the reserved flour mixture. Mix with a fork until well blended. Sprinkle the crumbs over the batter and use your fingers to press them lightly into the batter. Bake the cake until the center is firm, about 55-60 minutes. Place on a baking rack and cool for 10 minutes before removing the sides of the springform pan. Allow cake to cool completely before serving.