Ready for a moist, delicious cake packed with a punch of sweet cinnamon-cocoa swirl and topped with an avalanche of buttery crumbs?

Here is a yummy recipe for you.

A few notes:

Extra Crumb Coffee Cake lives up to the ‘extra crumb’ in its name. I like a less crumbly texture, so next time I will use melted butter instead of softened like in this recipe.

Also, this makes a monster of a cake. If you want to make 2 smaller cakes you can divide the quantities of batter, filling and topping between 2 (8 x 8-inch pans) and bake for roughly the same amount of time. The extra baked cake can be wrapped and frozen. To thaw, allow to sit on counter overnight. If you would like to serve the cake warmed, pop into a 300°F oven for a few minutes after thawing.

Extra Crumb Coffee Cake

Ingredients:

3/4 cup unsalted butter, softened
1 1/2 cups (about 10 1/2 ounces) granulated sugar
1/3 cup packed light brown sugar
2 teaspoons pure vanilla extract
3 large eggs
3 3/4 cups (about 18 1/2 ounces) flour
2 1/2 teaspoons baking powder
1 1/4 teaspoons salt
3/4 cup sour cream
1 1/4 cups whole milk
Topping (recipe follows)
Filling (recipe follows)

Directions:

1. Place a rack in the upper third of the oven and preheat to 350°F. Grease and flour a 9 x-13-inch baking pan and set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together until well combined, about 4 minutes. Beat in vanilla.

3. Add the eggs, one at a time, beating for 1 minute after each addition.

4. In a small bowl, whisk together flour, baking powder, and salt. Set aside.

5. In another small bowl, whisk together the sour cream and milk. It may be a bit lumpy.

6. On low speed, add 1/3 of the flour mixture to the batter. With the mixer on add half of the sour cream mixture. Add another 1/3 of the flour mixture and the remainder of the sour cream mixture. Mix until barely incorporated then add the remaining flour.

7. Spread about half of the batter into the prepared pan, pushing it to the edges with a rubber spatula.

8. Sprinkle the filling on top of the batter.

9. Dollop the remaining batter across the top of the filling. Use a butter knife to gently swirl the filling into the batter.

10. Sprinkle the topping evenly over the batter and bake the cake until is golden brown and a cake tester inserted into center comes out clean, 55 to 60 minutes.

11. Remove from the oven and allow to rest for 20 to 30 minutes before serving. Cake will keep, well wrapped, at room temperature for 4 to 5 days.

Topping

Ingredients:

1 3/4 cups (about 12 ounces) granulated sugar
1/2 teaspoon salt
2 cups (about 10 ounces) flour
1 tablespoon ground cinnamon
1/2 cup butter, softened (Melt the butter if you prefer a less crumbly texture for the topping)

Directions:

1. Whisk together sugar, salt, flour, and cinnamon.

2. Add the butter and stir until thoroughly combined and the mixture resembles moist corn meal.

Filling

Ingredients:

1 cup packed light brown sugar
1 1/2 tablespoons ground cinnamon
1 teaspoon freshly grated nutmeg
3 teaspoons unsweetened cocoa powder
1/2 teaspoon salt

Directions:

1. Whisk together the brown sugar, cinnamon, nutmeg, cocoa powder, and salt.

Recipe from Joy The Baker

Start off the work week with this brilliant bit of energetic questioning.

A song with “Whoa-oh-oh-oh” will do it for me every time.

Check out Alistair James on Facebook and his Website where you can buy the music.

Cheers!