Does anyone else come home from work and shirk all other responsibilities to bake something instead? No? Just me? Okay cool, cool. Anyway, as you can guess, that’s exactly what I did last week when I came across some coffee cake inspiration. It all started when I saw a picture of some coffee cake on Instagram, and it had a beautiful layer of rhubarb laced through the middle. However, since it’s January and rhubarb is not exactly “in season”, I had to take another route. The base recipe comes from Smitten Kitchen and it can be found here, but I made a few tweaks and god it was so good. SO good in fact that I went back to my parents house this weekend and made another one within an hour of being home.
The best part about this cake? Within an hour its prepped and in the oven, and it can be customized based on what you have on hand! The reason why mine had cherry jam? It was in the fridge and I didn’t feel like going to the store! The middle could have any other kind of jam, nutella, cooked fruit, or it could be served plain, it’s totally up to you. It’s also lovely with a sprinkling of powdered sugar, a drizzle of glaze, or with nuts mixed into the crumble. While it’s best eaten the day of, I can confidently tell you that I was eating it for three days as a “before dinner dessert”.
Here are 5 things to be happy about before we get started!
ONE. A spur of the moment trip.
TWO. Little Women (2019).
THREE. Eating dessert before dinner.
FOUR. Coming in from the cold and getting under a warm blanket.
FIVE. Sneaking your own candy into the movies.
2 cups plus 2 tablespoons All Purpose Flour, divided
2 teaspoons baking powder
1 teaspoon ground cinnamon
Dash of nutmeg
¾ teaspoon salt
1¼ cup plus 1 tablespoon granulated sugar
1 stick plus 1 tablespoon butter, softened and divided
½ cup whole milk
1 teaspoon vanilla bean paste
1 cup cherry jam (or fruit of your choice!)
Preheat your oven to 375 degrees. Generously butter a 9-inch round cake pan and line the bottom with parchment paper.
Whisk together the flour, baking powder, salt, cinnamon, and nutmeg in a large bowl. In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, scraping the bowl down after each addition. In a liquid measuring cup, mix together the milk and vanilla.
Turn the mixer speed to low and add the flour mixture and the milk mixture alternately in batches, starting and ending with the flour. Mix until just combined.
Spread half the batter in the prepared cake pan. Spoon the jam over the cake batter, leaving a half inch border on all sides. Carefully drop the remaining batter over the jam layer in small spoonfuls, spreading evenly until the jam is fully covered.
In a small bowl, mix the remaining ¼ cup of sugar, tablespoon of butter, and 2 tablespoons of sugar with your hands until crumbles form. Sprinkle the crumbles over the top of the cake. Bake for 45 to 50 minutes, until a cake tester comes out clean. Remove from the oven and allow to cool for 30 minutes in the pan before removing. Best eaten warm with a cup of coffee because DUH, coffee cake!!!