Little Crumb Coffeecakes

By Addie

Ingredients

• CRUMB TOPPING:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoons salt
• 1 stick unsalted butter, softened
• 2/3 cups sugar
• 2 large eggs
• 1/3 cups whole milk
• 1/2 teaspoon vanilla extract
• ....................................
• 1/4 c. packed dark brown sugar
• 1/4 c. sugar
• 1/2 tsp. cinnamon
• pinch salt
• 1/3 c. unsalted butter, melted
• 1 c. all-purpose flour

Preparation

Step 1

Preheat oven to 350°F.

CAKES:
Coat 12 muffin cups with cooking spray. Dust with flour. In bowl, combine flour, baking powder and salt. Whisk to blend. In large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beat until smooth. Add flour mix, alternating with milk until just blended. Stir in vanilla extract. Divide batter evenly into muffin pan.

CRUMB TOPPING:
In bowl, combine sugars, cinnamon and salt, stir in melted butter. Add flour and rub mix with hands to make crumb topping. Mixture should clump together and make little balls. Sprinkle topping over batter in pan, about 1 heaping tablespoon for each muffin.

Bake until toothpick inserted in centers comes out clean, 15-20 minutes. Cool completely.
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REVIEWS:

Made these muffins today. Excellent! The only difference is that they needed 30 minutes to bake. I will be making them again. Easy and delicious.

Cake not moist enough. Topping is okay. I would not use this recipe again.
(Sorry your results didn't make the cut. Here's a few tips you can use when baking any cake: Be sure your oven temperature is accurate. Avoid using toaster ovens - they heat up and cool down too rapidly. Make sure you never overbake - don't go by the time given in a recipe because these are just guidelines and your oven bakes differently than any other oven. Always TEST to see if a cake is done instead. Overbaking will make for a dry cake! Hope this helps.)

Instead of making muffins I made a 9x9" cake and baked it about 35 minutes in a 330°F oven. I forgot to set my timer so the time is an estimate. It was extremely moist and delicious. Next time I will make 2 cakes because my family devoured it. The key was blending the sugar and butter until very creamy and then not blending it too much once the flour mixture was added. The topping was yummy. Thanks for the recipe. I will make it again and again.