Late last night I was watching Fringe on Netflix (omg, I’m so addicted btw) and Walter kept mentioning coffee cake. I’ve been craving something garam masala-y lately so I thought… garam masala coffee cake!
No pictures of the process this time (I honestly didn’t even think about putting this on the blog since it was an experiment), but let’s pretend.
[insert picture of holly mixing batter]
[insert picture of holly making crumble]
[insert picture of holly putting crumble on top of batter and swirling it around with a fork]
Garam Masala Crumble Coffee Cake
adapted from the frugal girl
makes 1 8×8 pan of coffee cake in about 40 minutes
for the coffee cake
3/4 cup sugar
¼ cup softened butter
¼ cup softened cream cheese (optional, but I like the creaminess it adds to the cake)
½ cup milk
1½ cups flour
½ teaspoon salt
2 teaspoons baking powder
for the crumble
1/2 cup dark brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1 teaspoon garam masala
2 tablespoons melted butter
Heat oven to 350.
Cream butter, sugar and cream cheese if using. Mix in egg and milk.
Combine dry ingredients in a small bowl.
Gently mix dry ingredients into wet ingredients just until moistened, and spread into a greased 8×8-inch baking pan.
Combine cinnamon crumble ingredients and sprinkle atop coffeecake dough. Using a fork, swirl cinnamon mixture through dough.
Bake in a 350 degree oven for 25-30 minutes.
If you don’t have garam masala, you can omit it completely and use 1 1/2 tsp of cinnamon.
The cream cheese is totally optional… I was just playin’ around, y’all.
I’m gonna tell you a secret – I don’t do the “combine dry ingredients in a small bowl” part because, frankly, I don’t feel like washing another bowl. I just threw all the dry ingredients into the wet ingredients and it came out just fine. But by all means, if you have a dishwasher, no need for you to skip this step. I do not have a dishwasher, at least one that doesn’t involve my two hands and a sponge :/