Not sure what you'd call this cake... coffee cake or crumb cake? Whatever you call-- call it DELISH! The cake is incredibly moist and the crumb topping is beyond tasty and crumbly. I could have eaten the topping raw without the cake and been satisfied. COFFEE/CRUMB CAKE RECIPE CRUMB TOPPING 2 1/2 cups all-purpose flour 1 1/4 cups sugar 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 cup unsalted butter, melted and slightly cooled 1 teaspoon vanilla extract 3/4 teaspoon almond extract CAKE BATTER 1/2 cup unsalted butter 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1 cup sour cream 2 cups all purpose flour ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon baking powder Position the oven rack in the center and preheat oven to 350 degrees. Grease your cake pan and dust with flour. Set aside. Make the Crumb: In a medium-sized mixing bowl, whisk together the flour, sugar, salt and cinnamon. Melt the butter and stir in the vanilla and almond extract. Gradually drizzle the melted butter mixture into the flour mixture while continuously and gently tossing with a fork. Continue to toss until all the butter is absorbed and you have a uniformly moistened crumb mixture. If texture of crumb is too small, gently squeeze small clumps together to make large crumbs ranging in size from that of a pea to that of a grape. Set aside while you make the cake batter. Make the Batter: In a large bowl, cream the butter and sugar together with an electric mixer on high speed until light and fluffy. Add the eggs, one at a time, beating after each one is added. Beat in the vanilla and sour cream, scraping down the sides of the bowl with a spatula as needed. In a medium-sized bowl, whisk together the flour, baking soda, salt and baking powder. Add flour mixture to the sour cream mixture and beat on low or stir with a large spoon until evenly combined. Assembling & Cooking: Turn the batter into the prepared pan(s) and spread evenly. Sprinkle the crumb mixture over the batter with your fingers, covering the batter evenly and completely. Bake 8-inch rounds for 20-25 minutes, or a 9- by 13-inch pan for 30-35 minutes, or a 9- or 10-inch tube pan for 35-40 minutes. Cake is done when a wooden pick or cake tester inserted near the center comes out clean, and the sides of the cake are golden and slightly pulling away from the edge of the pan. Remove from the oven and let the cake cool in its pan(s) set on a wire rack. Carefully transfer the cake, crumb side up, onto a serving plate. Dust with confectioners' sugar, if desired. My cake was baked in one 9 inch Springform pan and I had to cook it significantly longer than expected. This turned out delicious and I found myself going back for seconds, thirds and even forths. An extremely dangerous cake for someone who is on a diet and trying to lose their last bit of post baby weight. So in order to NOT eat it all box them up and deliver some slices to your neighbors. Spread the calories and the love! Download the circular cake box slice template HERE