Quick Crumb Coffee Cake - Cooks Illustrated

Published March 1, 1995.

The trick is to use the same mixture for both batter and topping.

The Problem

The two standard options for homemade coffee cake are less than appealing on a typical Sunday morning--either a time-consuming yeast coffee cake or an unappetizing but quick baking-powder cake.

The Goal

A relatively simple, quick-to-make coffee cake with a rich, buttery flavor and a tasty crumb topping.

The Solution

Use buttermilk to thicken and enrich the batter, which must be thoroughly beaten to aerate and emulsify the ingredients; use a generous amount of crumb topping; and let the cake cool completely before serving.

list of recipes

America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (www.americastestkitchen.com) on public television.