Coffee Cake
Crumble topping:
1 1/2 cups all-purpose flour
120g light brown sugar
1 tablespoon cinnamon powder
1/4 teaspoon salt
115g unsalted butter, cubed and melted
1 1/2 teaspoons vanilla extract
Cake:
115g unsalted room-temp. butter
3/4 cup granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
180g plain yogurt
1 large room-temp. egg
1 egg yolk
2 teaspoons vanilla extract
Make it:
Butter and flour a 9-inch round or 9-inch square baking pan.
Sift all dry ingredients for crumble topping into a bowl.
Add the melted butter (should be melted with visible yellow clumps) and vanilla and beat on low with a hand mixer just until the dry mixture incorporates with the wet. Toss with your fingers to incorporate any visible leftover flour mixture into the crumble.
In a large bowl, cream the butter. Add sugar in three additions and continue beating on high until light and fluffy. Add the eggs and incorporate until softly creamy.
Preheat the oven at this point to 160 degrees C.
Stir the vanilla into the yogurt mixture. Sift together the dry ingredients for the cake, meaning the flour, salt, baking powder, and baking soda.
Add half of the flour mixture into the butter/egg mixture and fold. Add all of the yogurt and vanilla and fold. Finally add the remaining flour and fold, trying to do so only until incorporated. The batter will be very thick.
Evenly drop large dollops of batter into your pan and spread it to the edges with your spatula. Sprinkle the crumble topping over the top, kind of pressing them into the batter but maintaining the crumbly bits. Note that there seems to be a lot of crumble topping. :)
Bake the cake in the oven for 45-50 minutes, just until a toothpick inserted into the center comes out clean.
Enjoy warm or cooled with coffee!
Recipe adapted from David Lebovitz: http://www.davidlebovitz.com/coffee-crumb-cake-recipe/