Crumb Coffee Cake Paired With International Delight Coffee Creamer
Cooler temps are on their way! That means time to switch to hot coffee and watch for seasonal flavors from International Delight, such as Pumpkin Spice! I have heard they are on their way so keep an eye out.
Crumb Coffee Cake
In honor of the fall weather, we decided to learn how to bake a Crumb Coffee Cake. I enjoy eating them and was in the mood to bake. Therefore, Jaci and I decided it was time to learn to make our own.
We looked through old family recipes and found one we could adapt, as well as add a little International Delight French Vanilla Creamer to.
Always a delicious addition to recipe when you want to add a bit of creamy flavor.
I do enjoy time in the kitchen with my kids. Teaching them to cook… from scratch… is such an important lesson.
I want them to not only like to eat food, but to actually want to prepare it as well.
She and I grabbed all of the ingredients, bowls, utensils, pots and standing mixer.
We were ready to get baking! I, of course, had my coffee nearby to keep me inspired as we went and I supervised as she baked.
Or at least, she did as much as she was comfortable with. And she did great!
Crumble Ingredients:
- 2 ½ cups all-purpose flour
- 2 tbsps ground cinnamon
- ¼ tsp salt
- 1 ½ cups dark brown sugar
- 1 cup unsalted butter
- 2 tsps vanilla extract
Directions:
- Sift flour, cinnamon and salt together in a large bowl.
- Add dark brown sugar and set mixture aside.
- Melt butter over low heat and, when fully melted, pour over dry ingredients.
- Add vanilla and blend with a fork. Mixture should form crumbs when mixed. Set crumb aside.
Coffee Cake Ingredients:
- 2 ¼ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup sugar
- 2 eggs
- 1 ½ tsps vanilla extract
- 1 cup sour cream
- ½​ cup International Delight French Vanilla Creamer
Directions:
- Preheat over to 350°F. Generously grease pan. (We made both muffins and loaf pans).
- Whisk flour, baking powder, baking soda and salt and then set aside.
- Cream butter using a standing mixer. (It’s important to make sure butter is softened and a stand mixer works best. Don’t ask me how I know this.) Add sugar once butter is smooth and mix until fluffy.
- Add each egg one at a time and then blend in vanilla.
- Next, add dry ingredients, a third at a time. Alternate with sour cream, one half at a time. Mix until well blended and then add next batch of ingredients/sour cream.
- Fold International Delight French Vanilla Creamer into thick batter and mix until all ingredients are well blended.
- Spoon batter into greased pan and smooth.
- Using hands, spread crumb mixture over top of cakes. Cover top of each cake/muffin completely and gently pat into batter.
- Bake for 30 minutes, depending on pan. Cake should be a golden brown when done.
- Let cool and serve with a hot cup of coffee flavored with your favorite International Delight creamer.
What is your favorite fall treat paired with International Delight creamer?
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
Crumb Coffee Cake
Ingredients
- Crumble Ingredients:
- 2 ½ cups all-purpose flour
- 2 tbsps ground cinnamon
- ¼ tsp salt
- 1 ½ cups dark brown sugar
- 1 cup unsalted butter
- 2 tsps vanilla extract
- Coffee Cake Ingredients:
- 2 ¼ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup sugar
- 2 eggs
- 1 ½ tsps vanilla extract
- 1 cup sour cream
- ½​ cup International Delight French Vanilla Creamer
Instructions
Crumble Directions:
Sift flour, cinnamon and salt together in a large bowl.
Add dark brown sugar and set mixture aside.
Melt butter over low heat and, when fully melted, pour over dry ingredients.
crumble coffee cake recipe
Add vanilla and blend with a fork. Mixture should form crumbs when mixed. Set crumb aside.
Coffee Cake Directions:
Preheat over to 350°F. Generously grease pan. (We made both muffins and loaf pans).
Whisk flour, baking powder, baking soda and salt and then set aside.
Cream butter using a standing mixer. (It’s important to make sure butter is softened and a stand mixer works best. Don’t ask me how I know this.) Add sugar once butter is smooth and mix until fluffy.
cooking with kids
Add each egg one at a time and then blend in vanilla.
Next, add dry ingredients, a third at a time. Alternate with sour cream, one half at a time. Mix until well blended and then add next batch of ingredients/sour cream.
Fold International Delight French Vanilla Creamer into thick batter and mix until all ingredients are well blended.
Spoon batter into greased pan and smooth.
Using hands, spread crumb mixture over top of cakes. Cover top of each cake/muffin completely and gently pat into batter.
Bake for 30 minutes, depending on pan. Cake should be a golden brown when done.
Let cool and serve with a hot cup of coffee.
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