Oat Crumb Coffee Cake | Soft & Buttery Coffee Cake Recipe скачать в хорошем качестве

Oat Crumb Coffee Cake | Soft & Buttery Coffee Cake Recipe

A soft vanilla yogurt coffee cake topped with thick buttery oat crumbs. Baked in an 8-inch pan for a tall, bakery-style finish. Oat Crumb Coffee Cake Pan: 8-inch (20 cm) round Oven: 350°F / 175°C Bake time: 45–50 minutes INGREDIENTS Oat Crumb Topping 1 cup (80 g) rolled oats (not instant) ½ cup (60 g) all-purpose flour ½ cup (100 g) packed brown sugar 1 tsp cinnamon ¼ tsp salt 6–7 tbsp (85–100 g) unsalted butter, soft Cake Batter 1½ cups (180 g) all-purpose flour 1½ tsp baking powder ¼ tsp baking soda ¼ tsp salt ½ cup (113 g) unsalted butter, room temperature ¾ cup (150 g) granulated sugar 2 large eggs, room temperature 2 tsp vanilla extract ¾ cup (180 g) plain full-fat yogurt or sour cream 2 tbsp milk (room temperature) Optional Cinnamon–Almond Middle Layer ¼ cup (50 g) brown sugar 1 tsp cinnamon ¼ cup (25–30 g) chopped almonds (or pecans/walnuts) METHOD 1. Prepare pan & oven Preheat oven to 350°F / 175°C (regular bake mode, not convection). Grease and line an 8-inch round pan. 2. Make the crumble In a bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add butter and mix with fingers until moist clumps form. Important: The mixture should hold together when squeezed. If dry or sandy, add 1 tablespoon more butter. Refrigerate while preparing batter. 3. Make the cake batter In one bowl, whisk: flour, baking powder, baking soda, salt. In another bowl: Cream butter and sugar for 2–3 minutes until light. Add eggs one at a time. Add vanilla. Switch to a spatula: Add dry ingredients. Add yogurt and milk. Fold gently until just combined. Do not overmix. 4. Assemble Spread half the batter into pan. Sprinkle Cinnamon–Almond mixture evenly (if using). Add remaining batter. Top evenly with all the crumble. Do not press down. 5. Bake Bake for 45–50 minutes. At 30–35 minutes: If top is browning too quickly, loosely tent with foil. Cake is done when: A toothpick comes out with moist crumbs (no wet batter), OR Internal temperature reaches 205–208°F (96–98°C) in the center. 6. Cool Cool in pan for 20 minutes before removing. Slice once fully set for clean cuts. Notes for Best Results Use rolled oats, not instant oats. Measure flour correctly (spoon & level). Do not overmix after adding flour. Baking time may vary slightly depending on oven. 1. My topping looks dry. What happened? The crumble should form moist clumps before baking. If it looks sandy, add 1 tablespoon more butter and mix again. 2. Can I reduce the sugar? Yes. You can reduce the cake sugar by 2–3 tablespoons without affecting texture. Reducing more than that may change moisture and structure. 3. Can I use instant oats? Rolled oats are recommended for texture. Instant oats will work but will give a finer, softer crumble. 4. Why is my cake dense? Most common reasons: Overmixing after adding flour Incorrect flour measurement (always spoon & level) Oven temperature too low or too high 5. My cake browned too fast. Ovens vary. If the top browns early, loosely tent with foil for the remaining bake time. 6. How do I know it’s fully baked? Toothpick should come out with moist crumbs, not wet batter. Or check internal temperature: 205–208°F (96–98°C). 7. Can I use a 9-inch pan? Yes. Bake time will reduce slightly (about 38–45 minutes) and the cake will be slightly shorter. #CoffeeCake #OatCrumb #BakingTherapy Royalty Free Music: Bensound.com/royalty-free-music License code: KWFLUTMJ81AJLVQV Artist: : Aventure