Ahhh...CRUMBALICIOUS CRUMB COFFEECAKE

KING ARTHURS WHOLE GRAIN BAKING CRUMB COFFEECAKE

CRUMBS

1 3/4 C whole wheat pastry flour

1 C unbleached flour

1 1/2 C sugar

1 1/2 ts ground cinnamon

1/2 ts salt

3/4 C unsalted butter, melted

1 ts vanilla extract

1/2 ts almond extract

CAKE BATTER

1/2 C unsalted butter

1 C sugar

2 large eggs

1 C sour cream

1 ts vanilla extract

2 C whole wheat flour

3/4 C unbleached bread flour

1 ts bs

1 ts bp

1/2 tgs salt

confectioners' or glazing sugar for dusting, optional

Preheat oven to 350 Degrees F. Grease and flour one 9 X 13 inch cake pan

To make crumbs:

Whisk flours, sugar, cinnamon and salt. Melt butter and add extracts in. Pour butter into flour mixture and mix till butter is absorbed and crumb mixture is uniformly moistened. Set aside.

To make batter:

Cream butter and sugar till light and fluffy. Add eggs, one at a time and beat well after each addition. Scrape down bowl and beat in sour cream and vanilla. Whisk together flours, baking soda, baking powder and salt in another bowl. Add to butter/sour creammixture, mixing till evenly combined. Pour batter into prepared pan. Crumble the crumb mixture over top till batter is completely covered.

To bake cake:

Bake 30-35 minutes and allow to cool in a rack. Dust top with confectioners' sugar if desired before serving.

This truly is an amazing recipe and a must try. You really will notice the difference in using whole wheat pastry flour. It adds such a light, soft and crumbly texture to the coffeecake. I was amazed when I first tasted it. It's so easy to make and so yummy!!!!!