Method
- Prepare the batter: Follow the standard mixing instructions on the Middleton’s packet for a plain sponge, incorporating the eggs, milk, vanilla and softened butter.
- Prep: Preheat the oven to 175 then butter and line a 200mm x 260mm x 50mm deep rectangle tin.
- Cinnamon sugar filling: In a medium bowl, prepare the cinnamon sugar filling. Whisk together the brown sugar, flour, and cinnamon. Set aside.
- Cinnamon crumble topping: In another medium bowl, prepare the cinnamon crumble. Whisk together the sugar, flour, and cinnamon. Use a fork to mix in the melted butter into the mixture until it resembles a crumble. Set aside.
- Assemble the coffee cake: Pour half of the batter into your baking tin and spread the batter to touch the edges of the tin. Sprinkle in the cinnamon sugar filling on top evenly. Add the remaining half of the batter on top of the cinnamon sugar filling. Top with the cinnamon crumble.
- Bake: Place the tin into the oven to bake for 45-55 minutes, or until a toothpick comes out clean. Remove from the oven and allow the coffee cake to cool in the tin for 10 minutes.
- Serve: When ready to serve, it’s best served slightly warm. Slice into 9 squares and prepare the optional glaze. Whisk together the icing sugar and milk then drizzle on top of each slice.
Chef’s Tip:
Moisture & Texture: The “secret ingredient” to a moist, tender crumb is often a high-fat, tangy dairy product. Try replacing the milk with Sour cream or Greek yogurt. This adds a richness and tenderness to balance the structure that gluten usually provides.