Crumb Coffeecake

When it is Sunday morning and the sun is out, one must sit on the porch and eat coffeecake.

Batter:
1/2 c. unsalted butter, softened
8 oz. homemade creme fraiche
1 1/4 c. sugar
2 eggs

2 cups AP flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

1/2 cup whole milk
1 tsp. vanilla

Topping:
1/2 cup AP flour
1/2 cup dark brown sugar
1 tsp. cinnamon
1/4 cup unsalted butter, melted

  1. With a mixer, cream together butter, creme fraiche, and sugar.
  2. Beat in 2 eggs, one at a time.
  3. In a separate bowl, whisk the dry ingredients together.  Add half of the flour mixture to creamed mixture. Beat in nicely.
  4. Mix in milk and vanilla.
  5. Add in last half of dry mixture.
  6. Pour this silky batter into a buttered 9X13 pan.
  7. With a fork, mix the topping. Sprinkle this on the top of the batter. Press down gently.
  8. Bake at 350F for 40 minutes.

This recipe was modified from a recipe that I received from my aunt. Thanks!

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One thought on “Crumb Coffeecake

  1. Pingback: Cake for Breakfast « Small Potatoes

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