mile high crumb coffee cake with brown sugar glaze

so, in searching for the perfect desserts for the shower i threw this weekend, i found this recipe and about died. i was looking for something that looked like “sand” on top because, of course, the shower was a surfer dude/beach theme and i wanted to make “sand bars”. i had never actually made a legit “coffee cake” so i figured it would be a fun adventure…

i underestimated the time this would take when it was doubled, but oh it was worth it! these are so moist, and get even better over a few days. i had one today and they were still moist, dense, and perfect. the crumb topping is beautiful, and a little crunchy and a little sweet.
it’s like a hint of spice cake without going over.

and i am pretty sure the brown sugar glaze sealed the deal for me…
and look how cute they turned out with the large surf boards stuck in em…

mile high crumb coffee cake

ingredients:
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/4 cups brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup Greek yogurt

crumb topping:
1 cup brown sugar, packed
1/2 cup sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
2 1/2 cups all-purpose flour

brown sugar glaze:
1/2 cup brown sugar, packed
1/2 teaspoon vanilla extract
2 tablespoons water

what to do:

preheat oven to 350 degrees and greese a 9×13 pan.

combine sugars, cinnamon, and salt to make the crumb topping first. add in melted butter, then slowly add in the flour until mixture starts to look dry. it will be about the consisency of a flaky cookie dough. spread out onto a cookie sheet or parchment to dry for a few minutes.

mix flour, cinnamon, soda, and salt in a bowl. in an electric mixer, combine butter and sugar until creamy. add eggs one at a time, mixing well. then add vanilla. alternate adding in the greek yogurt and dry ingredients a little at a time until all incorporated, beginning and ending with dry ingredients.

pour batter into prepared 9×13 pan then evenly spread crumb topping over the top. press into the batter gently with your hands

bake at 350 for 30-35 minutes or until center is cooked through then remove and let cool for 10 minutes. wisk up brown sugar glaze then drizzle over the top.