Baking with Olivia and Caroline

Happy February! This month is all about the LOVE! For Valentine’s Day we are making something that neither one of us can say is our favorite. This dessert is specifically for our main squeezes. Both Caroline and my (Olivia’s) significant others love coffee cake. Now, Caroline has been making coffee cake for her beau’s birthday and Valentine’s Day for around three years. Every time she makes it, my sweetheart drools over it. Never having been able to try it, because someone (not mentioning any names here), isn’t willing  to share!

Caroline has graciously decided to share this recipe with me, her mom, and all of you! If you have a special someone who loves coffee crumb cake give this a whirl. But first you’ll have to go out and buy loads of butter. Happy Valentine’s Day folks, we hope you enjoy!

Cinnamon swirl

1/4 cup flour
2.5 tbls cinnamon
¾ cup brown sugar

Double crumb topping

2 ½ cups all-purpose flour
1 cup light brown sugar
2 tsp cinnamon
1 cup (2 sticks) butter, melted and cooled
Powdered sugar for dusting

Cake

2 ½ cups of cake flour OR 2 ¼ cup all-purpose flour + ¼ cup corn starch
2 tsp baking powder
1 tsp baking soda
1 tsp salt
¾ cup butter, room temperature
1 cup light brown sugar
½ cup granulated sugar
3 large eggs, room temperature
2 tsp vanilla
1 cup sour cream, room temperature

Preheat oven to 350ºF and grease or line a 9”x 9” metal baking pan with parchment paper

For cinnamon layer

Combine all ingredients in a bowl and set aside

For double crumb topping

Melt butter and allow to cool. Add 1 cup of light brown sugar with cinnamon and flour to a medium bowl. Pour butter into the dry mixture and stir with a fork until large clumps form. Set aside.

For the cake

Sift flour, corn starch, baking powder and soda, and salt into a medium mixing bowl and whisk to combine. Set aside

Add butter, brown and white sugar to a mixing bowl and beat on high until fluffy and pale in color (at least 3 minutes) scraping down the bowl occasionally. At low speed, pour in vanilla and add eggs one at a time. Once eggs are incorporated, mix in the sour cream. Add in flour mixture until just combined. Give it a final stir with a rubber spatula to ensure everything has mixed in from the bottom.

Assembly 

Spoon half of the cake batter (it will be thick) into the pan and spread to make an even layer (spray spatula with cooking oil to make this a little easier). Spread the cinnamon mixture over the batter evenly. Spoon remaining batter on top of cinnamon mixture and spread. Finally, add the crumb topping.

Bake in the oven for 60-70 minutes. The cake is done when a toothpick inserted in the center comes out clean. Allow to cool for at least 15-20 minutes and (optionally) top with powdered sugar. Enjoy with a nice cup o’ joe.

Olivia and Caroline are enthusiastic foodies and bakers who are constantly in the kitchen, as well as explorers who create their own adventures in our area – and did we mention they are mother and daughter? Follow Olivia on Instagram to see her many creations at @oliviawvalentine.