We know - there are endless recipes for coffee cake… But please try ours; it's rich and moist, easy to make and almost foolproof. For the topping you can switch out the graham cracker crumbs and use pecan or walnut pieces. <br /><br />Cake:<br />1/3 cup butter, soft<br />1 cup sugar<br />2 eggs<br />2 tsp vanilla bean paste<br />1 3/4 cups flour<br />2 tsp baking powder<br />1/4 tsp salt<br />1 cup milk<br />3 Tbs 35% cream<br /><br />Topping:<br />3/4 cup packed brown sugar<br />2 Tbs flour<br />2 tsp cinnamon<br />1 tsp nutmeg<br />1/3 cup graham cracker crumbs<br />1/4 cup melted butter<br /><br />Method:<br />Preheat oven to 350ºF. <br />Mix all of the topping ingredients together well and set aside.<br />Cream butter and sugar together. Add eggs & vanilla bean paste, mixing well. Add all dry ingredients at once, mixing well on medium speed. Add milk and whipping cream, mixing on low until combined.<br />Pour mixture into parchment lined 9" X 9" cake pan. Sprinkle the topping evenly over the cake batter and bake for 25-30 minutes.
