Cinnamon coffee cake.

For the Crumb Mixture


1 1/4 cups unsalted butter, melted


1/2 cup light brown sugar


1/2 cup granulated sugar


1 1/2 cups all-purpose flour


1 tablespoon ground cinnamon


3/4 cup chopped pecans

For the Yellow Cake


1/2 cup (1 stick) unsalted butter, softened


1 cup milk


3 large eggs


2 teaspoons vanilla extract


2 1/4 cups all-purpose flour


1 1/4 cups granulated sugar


3 1/2 teaspoons baking powder


For the Glaze


1 cup confectioners' sugar


1 1/2 tablespoons For
For the cake

1 1/4 cups unsalted butter, melted
1/2 cup light brown sugar
1/2 cup granulated sugar
1 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
3/4 cup chopped pecans
For the Yellow Cake
1/2 cup (1 stick) unsalted butter, softened
1 cup milk
3 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 1/4 cups granulated sugar
3 1/2 teaspoons baking powder
For the Glaze
1 cup confectioners' sugar
1 1/2 tablespoons heavy cream
1/2 teaspoon ground cinnamon
Instructions
Preheat oven to 350 degrees F. Spray a 9-x-9-inch baking pan with nonstick spray.
1. Start by preparing the crumb mixture. Melt butter in a heatproof bowl. Let cool for 2 minutes. Stir in brown sugar and granulated sugar. Add flour and cinnamon and stir to combine. Mix in chopped pecans, use your hands (optional) until mixture is coarse and crumbly. Set aside.
2. In the bowl of your stand mixer, cream together the butter, milk, eggs and vanilla. In another bowl, whisk together the flour, sugar, and baking powder. With the mixer running on low speed, add the flour mixture and continue stirring until just combined.
3. Pour half of the cake batter into the prepared baking pan. Place in the oven and bake for 5 minutes. Remove pan from the oven, spread half the crumb mixture over the cake layer. Carefully pour remaining batter evenly over the crumb layer. Sprinkle remaining crumb mixture on top. Return pan to the oven and bake for another 50-60 minutes or until a toothpick inserted in the middle comes out clean. Cover cake with aluminum foil towards the end if crumb mixture appears to be browning too much. Remove from the oven and place on wire racks to cool completely.
4. Once cake has cooled, whisk together the ingredients for the glaze in a small bowl. If glaze seems to be too thick, add more 
heavy cream. Glaze should be slightly runny. Drizzle glaze over the cake, using a spoon, and cut into squares. heavy cream


1/2 teaspoon ground cinnamon


Instructions


Preheat oven to 350 degrees F. Spray a 9-x-9-inch baking pan with nonstick spray.


1. Start by preparing the crumb mixture. Melt butter in a heatproof bowl. Let cool for 2 minutes. Stir in brown sugar and 

granulated sugar. Add flour and cinnamon and stir to combine. Mix in chopped pecans, use your hands (optional) until mixture 

is coarse and crumbly. Set aside.


2. In the bowl of your stand mixer, cream together the butter, milk, eggs and vanilla. In another bowl, whisk together the flour, 

sugar, and baking powder. With the mixer running on low speed, add the flour mixture and continue stirring until just combined.


3. Pour half of the cake batter into the prepared baking pan. Place in the oven and bake for 5 minutes. Remove pan from the 

oven, spread half the crumb mixture over the cake layer. Carefully pour remaining batter evenly over the crumb layer. 

Sprinkle 

remaining crumb mixture on top. Return pan to the oven and bake for another 50-60 minutes or until a toothpick inserted in the 

middle comes out clean. Cover cake with aluminum foil towards the end if crumb mixture appears to be browning too much. 

Remove from the oven and place on wire racks to cool completely.


4. Once cake has cooled, whisk together the ingredients for the glaze in a small bowl. If glaze seems to be too thick, add 

more 

heavy cream. Glaze should be slightly runny. Drizzle glaze over the cake, using a spoon, and cut into squares.