Seems just about every family and culture has some form of crumb cake recipe. New Yorkers claim the cake as their own, preferring a lighter, yellowy version with about a 50/50 cake to crumb ratio. All the pop foodies have their own rendition of it, as well, and even Starbucks carries it as a staple in their display case. No doubt about it, crumb cake is a beloved breakfast treat around the globe.
Our house is no exception, where my mom’s version makes an appearance every few weeks on the rotation of a.m. snack offerings. Simply referred to as “that coffee cake” by hubby who prefers it to just about any other offering, ours gets an additional kick from a full teaspoon of nutmeg. Donned Spanish Coffee Cake by mom, this recipe uses oil instead of butter and sour cream in place of buttermilk.
No matter the ingredients, one that cannot be substituted is the cinnamon. The heady aroma of the oil in the bark draws a crowd with it’s exotic perfume. Said to stimulate brain activity, cinnamon is filled with antioxidants. Many studies promote the idea that the spice slows blood sugar absorption when used in high carbohydrate foods such as cake. In a nutshell, cinnamon is what makes this cake a winner.
Recipe for Spanish Coffee Cake
Around Lisa's Table 