Crumbed Coffee Cake
plus 1 tablespoon for coating the pan
plus 2 tablespoons
lightly soften (still cool to touch)
Preheat oven to Moderate – 180°C / 350°F / 4 gas.
Generously spray a 23 cm spring-form pan or 23 x 23 x 5 cm baking dish with cooking spray or grease with butter.
Sprinkle the bottom of the pan with 1 tablespoon flour and tap out the excess.
Whisk the flour, sugar, and salt together in a large mixing bowl until combined.
Cut in the butter in very small pieces.
Whisk around with a whisk or mix with a fork 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 – maybe do this with a mixer.
The batter is very, very thick.
Vigorously mix everything together until the batter is smooth, fluffy, and resembles frosting, about 2 full minutes.
Spoon the batter into the prepared spring-form pan, smoothing the top.
Add the brown sugar and cinnamon to the reserved flour mixture.
Toss with a fork until well blended.
Sprinkle the crumbs over the batter, pressing lightly so that they stick.
Bake the cake until the centre is firm and a wooden skewer inserted in the centre comes out clean, 50 minutes to 1 hour.
Allow to cool for 10 minutes, then remove from pan and allow cake to cool completely before serving, about 2 hours.