Apr 30

Apr 30 Coffee Crumble Cake by Julia Turshen

Coffee Crumb Cake for Georgine

Reprinted with permission from Simply Julia by Julia Turshen.

350° | 7 x 11 Sheet Pan

Cake Ingredients

1 Cup All-Purpose Flour

1/2 Cup Whole Wheat Flour

1 1/2 tsp Baking Powder

1/4 tsp Kosher Salt

1/4 Cup Vegetable Oil

1/2 Cup Granulated or Raw Sugar

1 Large Egg

1 tsp Vanilla Extract

3/4 Cup Buttermilk, well-shaken

Crumb Topping Ingredients

1/2 Cup All-Purpose Flour

1/2 Cup Whole Wheat Flour

1/3 Heaping Cup Granulated Raw Sugar

1 tsp Baking Powder

1 1/2 tsp Ground Cinnamon

1/2 tsp Kosher Salt

1/2 Cup (1 Stick) Unsalted Butter, at room temperature

Powdered Sugar, for serving

Steps

Prior to making, take the butter out to warm to room temperature.
Prepare the baking pan by spraying with cooking spray (as in Pam or Olive Oil spray).
Preheat the oven to 350°
Make the Cake Batter:
- To a medium bowl, add both flours, baking powder and salt. Whisk well to combine.
- In a separate bowl, whisk together the oil, sugar, eggs, vanilla, and buttermilk
- Stir the dry ingredients into the wet ingredients until just combined.
- Transfer the batter to the prepared baking dish. The batter will be thick, smooth with a rubber spatula.
Make the Crumbs:
- Place the flours, sugar, baking powder, cinnamon, and salt in a large bowl and whisk well to combine
- Add the room temperature butter and mix to form large crumbs. The best way to do this is to use your own clean hands. Rub the mixture between your fingers to form crumbs about the size of marbles. It’s ok for them to be uneven.
- Evenly sprinkle the crumb mixture on top on the cake batter. (It will be a thick layer.)
Bake about 35-40 minutes. Test for doneness using a toothpick or clean knife inserted all the way through the crumbs and into the cake. It will remove clean when the cake is done. If there is batter on the knife, bake for another 3-5 minutes and test again.
Cool completely to room temperature.
Once completely cooled, sprinkle with powdered sugar and cut into square to serve.

The cake can be stored in an airtight container at room temperature for a couple of days.
The whole wheat flour will add a nuttiness to the cake. If you wish, you can use only all-purpose flour.
Julia Turshen is an amazing home cook who champions food as a way to care for yourself and others. Her recipes are simple, attainable and practical even for beginner home cooks. She has four fantastic cookbooks and is a New York Times best selling author. She also hosts and produces the IACP-nominated podcast called ‘Keep Calm and Cook On.’ She generously allowed me to reprint this recipe from her new cookbook Simply Julia. To learn more, visit JuliaTurshen.com.

Enjoy!