Crumb Coffee Cake

This is another recipe from Gooseberry Patch's The Harvest Table.

Crumb Coffee Cake

1/2 c. butter
1-1/3 c. sugar
2 eggs, beaten
3/4 c. low-fat milk
2 c. all-purpose flour
2 t. baking powder
1-1/2 t. vanilla extract
Garnish: 1/2 c. powdered sugar

Line a 13"x9" baking pan with non-stick aluminum foil; set aside.  In a large bowl, blend butter and sugar.  Stir in eggs and milk; set aside.  In a separate bowl, mix flour and baking powder; add flour mixture to butter mixture.  Add vanilla; beat until combined.  Pour batter into prepared pan.  Sprinkle Crumb Topping over cake batter with your hands, squeezing it together as you do.  Crumb Topping should be lumpy; there will be more topping than cake.  Bake at 350 degrees for 40 minutes.  Cool for 15 to 20 minutes; top with powdered sugar.

Crumb Topping:
6 c. biscuit baking mix
2 c. sugar
1 c. brown sugar, packed
5 to 6 t. cinnamon
1-1/2 c. margarine

Combine biscuit mix, sugars and cinnamon in a large bowl.  Cut in margarine; combine with your hands until well mixed.

NOTES:  This coffee cake was super sweet.  Too sweet for me almost.  The kids loved it, but next time I'm going to make a double batch of the cake part and divide the crumb topping over the two coffee cakes.  I skipped the powdered sugar.  For the crumb topping I used Suzanne's baking mix recipe over HERE.  I used butter instead of margarine in the crumb topping.  I baked it for 40 minutes and then it cooled for 15.  I cut it and then pulled the cake out with the aluminum foil and put it on a cookie sheet to serve from.  It was quite gooey in the middle.  So in the oven it went for another 30 minutes. Ovens vary so the one who submitted this recipe to GBP might have had a hotter oven.  Next time I make it I'll skip the aluminum foil and grease the pan and bake for about an hour and let it cool 15 minutes.

The kiddos loved it!  "This is great, mom!"  "Well worth the wait!"  "Heavenly!"  That's all that counts, right?  *smile*

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