Published March 1, 1995.
The secret to our quick crumb coffee cake recipe was buttermilk, which thickened and enriched our batter. The batter itself had to be thoroughly beaten to aerate and emulsify the ingredients. A generous amount of crumb topping was the finishing touch to our crumb cake recipe.
This cake is best eaten on the day it is baked, though it may be made a day ahead. The batter is quite heavy, so you may prefer to beat it with an electric mixer at medium-high speed for a minute or so, rather than whisk it by hand. Do not insert a skewer into this cake to test for doneness until the center appears firm when the pan is shaken. If you do, the topping may squeeze air out, and the middle of the cake may sink.
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