I heart coffee cake.
Bisquick coffee cake was the first coffee cake I can remember eating.
But there was never enough crumb topping, and we all know that the topping is the best part of a coffee cake.
Whenever I make a coffee cake, I always double the topping.
I would rather have coffee cake than cinnamon rolls.
I would rather have coffee cake than pancakes.
I would rather have coffee cake than any other breakfast item (except for Schulers donuts or maybe a McGriddle).
Last year, Smitten Kitchen posted a recipe for Big Crumb Coffee Cake.
This coffee cake has a ginormous amount of topping.
And rhubarb, which I like to think of as optional.
And by optional, I mean we will never consider putting it in.
I immediately printed off, shoved it at the boy and said “Make it now!”
And he did.
And I was forever in love with Smitten Kitchen’s crumb topping.
Today’s TWD recipe for Blueberry Crumb Cake that Sihan of Befuddlement picked for us today is a wonderful coffee cake.
The only problem for me, is that the topping is wimpy.
So I immediately turned to my favorite topping (which I have tweaked changed adapted from Smitten Kitchen) and used that instead of Dorie’s.
Sorry Dorie, but this girl goes big, or she goes home!
If you want to make this fabulous cake, check out Sihan’s blog. She has the recipe.
If you want to make this fabulous crumb topping, look no further.
I have it here!
(adapted from Smitten Kitchen)
- 1/3 cup dark brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- pinch salt
- ½cup melted butter
- 1 ½ cups flour
Whisk all dry ingredients together. Pour melted butter over top. Mix with spatula or hands. I prefer the hands because it just works better. Set aside and make your coffee cake.