Bessie’s Dutch Coffee/Crumb Cake

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My grandmother used to make this cake and it’s still one of my all time favorites — for breakfast, snack, coffee cakedessert … whenever.

For the Crumb Topping:

  • 1/3 c white sugar
  • 1/3 c brown sugar
  • 3/4 tsp cinnamon
  • 1/8 tsp salt
  • 8 TBS melted butter
  • 1 3/4 c cake flour

For the Cake: 

  • 1 1/4 c cake flour
  • 1/2 C white sugar
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 6 TBS butter – at room temp cut into 6 peices
  • 1 large egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1/3 C buttermilk

note: granny always said you have to use cake flour because all purpose flour will make the cake too tough.

Make the topping by mixing all ingredients for the crumb topping except the flour.  Once all is mixed, using a spatula combine the flour into the mixture.  It will look like a stiff dough.

To make the cake, preheat oven to 325F. spray a 8 inch square baking dish with non stick spray.  Optional to fit the pan with parchment paper to make removing cake easier.

in a small bowl combine buttermilk, egg, egg yolk and vanilla and set aside.

In a mixing bowl add flour, sugar, baking soda and salt and mix on low speed until combined.  while still using the mixer on low, add the peices of butter until mixture resembles moist crumbs.  Add buttermilk/egg mixture  and beat for 1-2 minutes until cake batter is light and fluffy

Pour batter in pan and spread in an even layer.  Next, sprinkle crumb mixture on top using your thumb and fingers to “crumble” it into pea sized pieces completely covering the batter over entire cake.  DO NOT press them into the batter – let them sit on top.

Bake for 35-40 minutes.  Cool on wire rack for at least 30 minutes.  Serve and enjoy!