So y’all know I wouldn’t lie to you. My confidence after last week’s fiasco was shaken. My thoughts… although I totally failed on the last one, I’m gonna try a recipe from the same site? Am I nuts? No! I’m brave. I can do this!
Before I get into the process, may I say this was a total success. This is crazy good. Crazy fattening with 1 1/2 cups butter and 2 3/4 cups brown sugar, but all necessary. I gained weight just reading the recipe.
I’m a firm believer that the lovely, buttery fat makes every heavenly bite worth it. As I’ve written in the past: give me the whip cream, layer on the chocolate, incorporate the whole fat buttermilk. When it’s appropriate, add the fat. You won’t regret it.
This recipe does not shy away from fat or calories. But I kinda love and respect that. I did, however, make a change. I scrapped the “glaze” part because it did NOT work for me. So instead, I warmed milk (but would’ve preferred cream) in a sauce pan, added the brown sugar I had left after this sugar demanding recipe, and a touch of vanilla. I let the milk almost simmer as the sugar dissolved. I then spooned/drizzled that liquid (not glaze) over the cake when it had cooled. It actually created a yummy syrup that moistened the cake. Turned out great!
Go for it!
Coffeecake with Crumble Topping and Brown Sugar Glaze (recipe care of damndelicious.net)
INGREDIENTS: 2 cups all-purpose flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup (1 stick) unsalted butter (at room temperature), 1 1/4 cups brown sugar (packed), 2 large eggs, 1 teaspoon vanilla extract, 1 cup Greek yogurt
Crumb Topping: 1 cup brown sugar (packed), 1/2 cup sugar, 2 teaspoons cinnamon, 1/2 teaspoon salt, 1 cup (2 sticks) unsalted butter (melted), 2 1/2 cups all-purpose flour
Brown Sugar Glaze: 1/2 cup brown sugar (packed), 1/2 teaspoon vanilla extract
DIRECTIONS: Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use. In a large bowl, combine flour, cinnamon, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, one at a time, until well combined. Beat in vanilla until well combined. With the mixer on low speed, add Greek yogurt and dry ingredients alternately in 3 parts, beginning and ending with the dry ingredients, beating just until incorporated. Scoop the batter evenly into prepared baking dish. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. To make the glaze, combine brown sugar, vanilla and 2 tablespoons water. Whisk until smooth. When the cake is done, cool for 10 minutes and drizzle the glaze evenly over the top. Serve warm.