Coffeecake

For the cake:

  • Dry breadcrumbs
  • 1 ½ cups all purpose flour
  • 3/4 cup plus 2 tbsp sugar
  • 1 tsp salt
  • 1 stick unsalted butter
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ cup plain yogurt
  • 1 large egg
  • 1 tsp vanilla

For the topping:

  • 3/4 cup all-purpose flour
  • 1/3 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 4 tbsp cold unsalted butter, cut into small pieces

Grease bottom and sides of a 10 inch pan, sprinkle bottom with breadcrumbs. Turn lightly to coat and tap out excess crumbs. In a large bowl whisk together flour, sugar, and salt until well blended. Cut in butter until resembles coarse crumbs.

Add baking powder and baking soda and whisk thoroughly. Add yogurt, egg, and vanilla. Beat on medium high speed for about 1 minute. Scrape into pan and smooth the top

In a separate bowl stir together the flour, brown and granulated sugars and cinnamon. Add the butter and, using a pastry blender cut it in until coarse crumbs form. Sprinkle over the batter. Bake 50 to 65 minutes at 350 degrees

(Note- really good with fruit on top of the cake below the crumb layer)

From Joy of Cooking/ William Sonoma

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