Ultra-tender cake & double the crumb!
Crumb Lover's Coffee Cake | |
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 | David Tamarkin Editorial Director | | |
| Dear bakers, In this year of coffee cakes, we're releasing recipes to please every type of baker: the cinnamon-lover, the chocolate-lover, the sprinkles-lover. Today we focus on a particularly vocal contingent of coffee cake fans: the streusel-lover. The Crumb Lover's Coffee Cake is for people who eat their coffee cakes from the top-down, picking off the streusel layer because they just can't help themselves. Compared to our Cinnamon-Crisp Coffee Cake, it has twice as much crumb topping and half as much cake. It also skips the filling, resulting in a low-profile and extremely irresistible cake that for me has the nostalgic look of those packaged snack cakes you'd buy at a convenience store. (I love those, but I don't think I have to tell you that this version is miles better.) | |
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| A note about mixing the crumb topping: the goal is to have it be irregular, with some pieces the size of a pea and some as big as a walnut. If you overwork your crumb topping and it looks too uniform (it will look like sand), grab a handful, gently squeeze it so that it forms a solid mass, and then break it up into bigger pieces. Don't be shy about leaving the crumb chunky. In this crumb-lover's opinion, the bigger the crumbs the better. See you next week, | David | |
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| | yield one 8" square coffee cake | | | | |
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