Coffee Crumb Cake

• 1 recipe all-purpose sweet dough (page 140)
• 1 cup (4.5 oz / 128 g) all-purpose flour
• 1 cup (8 oz / 113 g) light brown sugar
• 1/8 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon of one other spice such as nutmeg, allspice, cloves, cardamom, or ground ginger (optional)
• 1/2 cup (4 oz / 113 g) melted unsalted butter

1. Prepare the all-purpose sweet dough as directed on page 140.
2. Remove the dough from the refrigerator about 2 hours before you plan to bake.
3. Prepare a 12 by 16-inch pan if baking all of the dough (about 36 ounces, or 1.02 kg), or a 9-inch round pan if baking a smaller amount (about 12 ounces, or 340 g), by lining with parchment paper or a silicone mat, then generously greasing with vegetable oil or melted butter.
4. Dip your fingertips in a small dish of vegetable oil or melted butter, then use your fingertips to dimple the dough and spread it to cover the sheet pan as fully and evenly as possible, much as you would for pressing out focaccia.
5. If the dough resists or starts to shrink back, give it 20 minutes to rest, then dimple and spread it again.
6. Each time you dimple the dough, it should cover the pan more completely, but it may take 3 pressings to spread it fully.
7. Cover the pan loosely with plastic wrap and let the dough rise at room temperature for about 2 hours, until doubled in size.
8. It should rise to a height of 1 inch to 1 1/2 inches.
9. To make the crumb topping, whisk the flour, sugar, salt, cinnamon, and other spice together, then pour in the melted butter.
10. Stir with a large spoon, then switch to mixing with your fingers to make streusel-like crumbles.
11. Cover the dough with the crumb topping.
12. About 15 minutes before baking, preheat the oven to 350F (177C).
13. Bake for 15 minutes, then rotate the pan and bake for another 10 to 20 minutes, until the crumb topping is golden brown and the dough underneath is springy to the touch.
14. The total baking time will vary depending on the size of the pan, so watch the coffee cake closely toward the end of the baking time.
15. Cool in the pan for 30 to 45 minutes before cutting into squares or wedges and serving.
16. Consider adding chopped nuts, fresh or frozen fruit, or both to the crumb topping.
17. Choose whatever nuts or fruit you like; I recommend blueberries, peaches, mango, or pineapple.
18. (Cut larger fruits into small chunks.)
19. Another option is to top the coffee cake with a drizzle of white fondant glaze (see page 144) after it cools.
20. Or, for a simple but popular garnish, dust the top with confectioners sugar.

sweet dough, flour, light brown sugar, salt, ground cinnamon, other spice, butter

Taken from www.epicurious.com/recipes/food/views/coffee-crumb-cake-381463 (may not work)