Quick crumb coffee cake from Cook's Illustrated Annual Edition 1995 by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 07, 2019

    Agree with KBHughes - great coffee cake with a thick layer of delicious streusel, moist cake layer, and an excellent buttery flavor. Recipe says it's best eaten within 24 hours which is true (especially when still warm for the oven!), but it holds up well into Day 2. I've tried using yogurt vs. buttermilk, but cake texture came out heavier. I usually have light brown vs. dark brown sugar on hand so if the crumbs for the streusel topping are dry and having a hard time coming together, I sprinkle in a teaspoon of molasses thinned with a teaspoon of water to compensate for the lighter sugar. Baking soda flavor has sometimes been noticeable so I now keep the 1/2 tsp on the scant side. [Cross-post for Annual Edition/Magazine.]

  • KBHughes on June 19, 2019

    Great flavor and moisture. Looking forward to trying the other variations.

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