Coffee cake should be tall, super moist, a little sweet and bridge the gap between breakfast, a midday snack and dessert. This one will keep on the counter for a couple of days, covered and benefits from a great sour cream and whole grain flour..
Ingredients
CAKE
6ouncesStraus unsalted buttermelted
1cupStraus whole milk
2eggs
1- 1/4cupsall purpose flour
1cupwhole grain flourwe love using spelt
1cupgranulated sugar
1Tbspbaking powder
1tspKosher salt
1cupstrawberry jam
CRUMBLE
½cupbrown sugar
1cupgranulated sugar
1tspcinnamon
¼tspKosher salt
1cupall purpose flour
1cupwhole grain flouragain, spelt is great!
6ouncesStraus unsalted buttermelted
Instructions
CAKE
Preheat your oven to 375°F.
Line the bottom of a 10” round cake pan or spring-form pan with a circle of parchment paper.
Whisk your wet ingredients in a large bowl.
Add the dry ingredients over the wet and whisk until just combined.
CRUMBLE
Mix your dry ingredients in a medium sized bowl.
Pour the melted butter over them and mix with a fork, then your fingers, until you form lovely crumbles.
Scoop half of this batter into the cake pan and dot the batter with spoonfuls of jam and 1/3 of the crumbles.
Top with remaining batter and finish with the remaining crumble mixture.
Bake for 45-50 minutes, turning the heat down to 350°F after 10 minutes, until firm in the center.