My little guy turns 3 today…..3!!!!!!! I can’t believe it. We have a special day planned filled with all his favorite things. The pool, putt putt golf and Hu Hot top the list. Hu Hot you ask? It’s his absolute favorite restaurant. Without fail, when we ask him where he wants to go for dinner he always answers with Hu Hot. He is obsessed. One time after church we went out for lunch and he was not pleased with our choice. When he was talking to my mom on the phone later that day he told her “Noah had Red Robin for lunch, not Hu Hot” in the most pathetic, sad little voice I have ever heard. So needless to say, that is where we are going tonight to celebrate. Yesterday was my birthday and he thought we should go there to celebrate my day too. Goof.
So in honor of my dude’s birthday, I am sharing a recipe that he and his daddy whipped up one Saturday afternoon for me. It was ridiculously decadent and took them three times as long as it would have taken me. But it was so darn sweet and I’m mad at myself for not snapping some photos of the process and aftermath. It literally looked like a tornado went through my little kitchen.
I knew it would be good since the recipe is from Joy the Baker’s cookbook…no brainer. I have to admit though, I was a little leery of the cocoa powder in the filling but it added a delicious, unexpected layer of flavor to the traditional coffee cake. And the crumb topping is just insane. I love me some streusel and this just goes above and beyond anything I could have dreamed.
This really is a dessert in my opinion but if you want to be a rule breaker, go ahead and eat a huge hunk for breakfast. We won’t tell.
Double Crumb Coffee Cake
recipe from Joy the Baker Cookbook
For the topping:
1 3/4 cups granulated sugar
1/2 tsp. salt
2 cups all-purpose flour
1 Tbsp. ground cinnamon
1/2 cup (1 stick) butter, softened
For the filling:
1 cup packed light brown sugar
1 1/2 Tbsp. ground cinnamon
1 tsp. freshly grated nutmeg
3 tsp. unsweetened cocoa powder
1/2 tsp. salt
For the cake:
3/4 cup unsalted butter, softened
1 1/2 cups packed light brown sugar
2 tsp. vanilla extract
3 large eggs
3 3/4 cups all-purpose flour
2 1/2 tsp. baking powder
1 1/4 tsp. salt
3/4 cup sour cream
1 1/4 cups whole milk
1. Preheat oven to 350 degrees F. Grease and flour a 9×13 inch baking pan and set aside.
2. To make the topping: whisk together the sugar, salt, flour and cinnamon. Add the butter and stir until it’s thoroughly combined and resembles moist, coarse meal. Set aside.
3. To make the filling: whisk together the brown sugar, cinnamon, nutmeg, cocoa powder and salt. Set aside.
4. To make the cake: in the bowl of a stand mixer with a paddle mixture, beat the butter and sugars together until light and fluffy, about 4 minutes. Mix in vanilla. Add the eggs, one at a time, beating well after each addition. Scrape down bowl.
5. In a medium mixing bowl, combine flour, baking powder and salt. In a small bowl, whisk together the sour cream and milk.
6. On low speed, add half of the flour mixture to the batter. Then incorporate 1/2 of the sour cream mixture. Add 1/2 of the remaining flour and mix, then the remaining sour cream. Mix until barely incorporated and add the remaining flour. Finish incorporating flour with a spatula to ensure it’s thoroughly combined.
7. Spread half the batter into the prepared pan and sprinkle the filling mixture on top. Dollop the remaining batter on top and carefully spread out with a spatula. Use a butter knife to swirl the filling into the batter. Sprinkle the topping evenly over the batter and bake for about 55-60 minutes, or until golden brown. Check doneness with a skewer (it should come out clean).
8. Remove from the oven and let cool for 20-30 minutes before serving.