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Cinnamon Crumb Coffee Cake

Total Time

Prep: 20 min. Bake: 30 min. + cooling

Makes

2 coffee cakes, 8 servings per cake

This scrumptious coffee cake is served at Sunday brunch in the Wisconsin Room of The American Club, a luxurious resort in Kohler, Wisconsin.—The American Club, Edward Allman, Kohler, Wisconsin

Ingredients

  • 1/3 cup packed almond paste
  • 1/4 cup butter, softened
  • 1 cup plus 5 tablespoons sugar, divided
  • 1/3 cup shortening
  • 6 egg yolks
  • 1/2 cup milk
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 2 egg whites
  • TOPPING:
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup cold butter, cubed

Directions

  1. In a bowl, cream almond paste, butter and 1 cup plus 2 tablespoons sugar. Add shortening; beat for 2 minutes. Add egg yolks; mix well. Gradually beat in milk. Combine flour and baking powder; gradually add to creamed mixture and mix well. In another bowl, beat egg whites until frothy. Beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into batter. Transfer to two greased and floured 8-in. round baking pans.
  2. For topping, combine the flour, sugar and cinnamon in a bowl. Cut in butter until crumbly; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

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