baked coffee cake
INGREDIENTS
1/2 Cup Butter, unsalted
1 Cup sugar
2 Large eggs
2 Cup flour
1 Teaspoon baking soda
1 Teaspoon ground cinnamon
1/2 Teaspoon salt
1 Cup sour cream
1 1/2 Teaspoon vanilla extract
1/2 Cup sugar
1/4 Cup brown sugar
2 Tablespoon flour
1 Tablespoon vanilla extract
1/2 Teaspoon ground cinnamon
1 Tablespoon butter, melted
PREPARATION
1
When ready to cook, set the grill temperature to 325℉ and preheat, lid closed for 15 minutes.
2
Spray an 8”x8” cake pan with cooking spray, line with parchment paper then spray the parchment. Set aside.
3
In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time scraping the sides of the bowl between each addition.
4
In a medium bowl sift together the flour, baking soda, cinnamon, and salt.
5
In a small bowl whisk together the sour cream and vanilla.
6
Add the flour and sour cream mixtures to the sugar mixture in three parts alternating between wet and dry, scraping the bowl after each addition.
7
For the Crumble Topping: In a small bowl, combine the ingredients for the crumble.
8
Pour half the batter in the cake pan and sprinkle half the crumb mixture over the top. Pour in the remaining batter and sprinkle with remaining crumbs.
9
Place the pan directly on the grill grate and bake until a toothpick inserted into the center of the cake comes out clean, about 45 to 60 minutes.
10
Remove from the grill grate and let cool. Slice and serve. Enjoy!