Upside Down Cinnamon Crumb Coffee Cake
User Reviews
5
Upside Down Cinnamon Crumb Coffee Cake
Description
The cake batter is made by creaming softened butter and sugar, incorporating eggs, then folding in sifted cake flour along with baking powder, baking soda, salt, sour milk, and vanilla extract. The crumb topping combines flour, brown and granulated sugars, cinnamon, salt, and softened butter mixed into coarse crumbs. The cake is assembled by layering half the crumb topping and batter alternately in a greased bundt pan before baking.
Baking at 350°F for 40-50 minutes yields a cake with a golden crust, aromatic cinnamon, and a moist interior. The cinnamon crumbs on top provide a crunchy contrast to the tender cake beneath. Once baked, the cake should cool in the pan before being removed and sliced for serving.
This coffee cake pairs well with coffee or tea and offers a homey, spiced sweetness ideal for casual gatherings or brunch. It stores well at room temperature in an airtight container for several days and can also be frozen in wrapped slices for up to three months.
Using cake or pastry flour enhances the cake's light texture. To recreate pastry flour at home, replace two tablespoons of all-purpose flour with cornstarch per cup and sift together. Careful storage away from direct sunlight and wrapping leftover slices with bread helps retain moisture to keep the cake fresh.
Ingredients
CRUMB TOPPING
- 1 cup all-purpose flour
- ⅓ cup brown sugar lightly packed
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 pinch salt
- ¼ cup butter softened
FOR THE CAKE
- ¾ cup butter softened
- 1 cup granulated sugar
- 2 large egg room temperature
- 2 cups cake flour also known as pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- 1 cup sour milk
- 1 teaspoon vanilla extract
*If using unsalted butter add ¼ teaspoon of salt.
**To make sour milk add 1 tablespoon lemon juice or white vinegar to 1 cup measure and top off with milk, let sit for about 10 - 15 minutes.
Instructions
- Pre-heat oven to 350F (180C). Spray or grease and flour an 9-10 inch / 22-24 cm round bundt pan.
FOR THE CRUMB TOPPING
- In a medium bowl whisk together the flour, sugars, cinnamon and salt. Mix in the melted butter to form coarse crumbs. Set aside.
FOR THE CAKE
- In a large bowl cream butter and sugar until creamy 2-3 minutes, then add the eggs, beat 2 minutes.
- In a medium bowl sift together the flour, baking powder, baking soda and salt.
- Add the dry ingredients alternately with sour milk, ending with the sour milk to creamed mixture. Add the vanilla and mix well.
- Place ½ the crumb mixture on the bottom of the prepared pan, spoon ½ of the batter on top, top with the remaining crumb mixture and then the remaining batter. Bake for approximately 40-50 minutes or until a toothpick comes out clean or with a few crumbs attached. Remove the cake from the oven and let cool in the pan, then move to a clean plate, cut and serve. Enjoy!
Notes
- Substitute two tablespoons of all-purpose flour with cornstarch per cup to make homemade cake or pastry flour for a lighter texture.
- Store leftover coffee cake in an airtight container at room temperature for 3-5 days to maintain freshness.
- Wrap leftover slices with a soft bread slice to keep the cake moist and prevent dryness.
- Freeze the cake whole or in slices by wrapping in plastic wrap and foil, storing up to 3 months to preserve flavor.
- Thaw frozen cake wrapped to retain moisture before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 77g | 26% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 294mg | 12% |
| Potassium | 184mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 828IU | 17% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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