Sour Cream Coffee Cake Sheet Cake With Cinnamon Crunch
Wednesday, October 18, 2017 at 1:27PM
Mark Scarbrough in American sheet cake, Desserts, autumn dessert, cake, sheet cake, sour cream cake

Here's one last sheet cake, a coffee cake sheet cake, all to celebrate the publication of our new book ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES.

If you live on the East Coast, you may know about Drake's coffee cake. Then here's the answer to your dreams: that tender cake with the crunch topping in landscape form.

If you don't know about these little goodies so prized by people in New York City and surrounding areas, then you'll want to discover what you've been missing: a light, tender cake with a crunchy topping. Consider this your holiday coffee cake for when the family starts gathering. Or the perfect thing for a mid-afternoon office party. Or for a morning church gathering. Or an evening synagogue gathering. Or whenever you need lots of coffee cake.

Again, if you don't have a 13 x 18-inch sheet pan, you can make this in TWO 9 x 13-inch baking pans.

Sour Cream Coffee Cake Sheet Cake with Cinnamon Crunch

Makes a lot 

For The Crunch

 For The Cake

1. To make the crunch, mix the flour, light brown sugar, cinnamon, and salt in a large bowl until uniform. Stir in the melted butter and vanilla until the mixture is a crumbly amalgam.

2. To make the cake, position the rack in the center of the oven. Heat the oven to 325F. Generously butter and flour the inside of a 13 x 18-inch lipped sheet pan.

3. Whisk the flour, baking powder, salt, and baking soda in a medium bowl.

4. Using a hand-held electric mixer or a stand mixer with the paddle attachment, beat the butter and both kinds of sugar in a second large bowl at medium speed until creamy and light, about 6 minutes.

5. Beat in the eggs one at a time, then beat in the egg yolk and vanilla until uniform. Scrape down the inside of the bowl and beat in the sour cream until smooth.

6. Add the flour mixture and beat at low speed until the batter is quite thick, about like a wet paste. Use an offset spatula to spread it evenly into the prepared pan. Crumble the prepared topping by tiny bits evenly over the top.

7. Bake until set and browned, until a toothpick or cake tester inserted into the center of the cake comes out clean, 35 to 38 minutes. Cool in the pan on a wire rack for at least 20 minutes before slicing into squares to serve warm.

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