Coffee cake is a great companion to your morning coffee or tea. The crumb topping is so versatile you can even use it as a topping for a fruit crisp or a Dutch apple pie.
MAKE SURE YOU PREPARE THE CAKE BATTER FIRST BEFORE THE TOPPING. Adding the hot butter with the sugars is an important step. Don’t let the crumb sit for too long or it will dry out, put it on the cake base and bake as soon as possible.
Any type of milk product works on the cake base (batter). You can use milk (any %), buttermilk, yogurt and/or sour cream.
Note on buttermilk:
If you don’t have buttermilk you can reduce the milk by ¼ - ½ cup since real buttermilk makes the batter thicker. To make your own buttermilk, simply add 1 Tb of lemon juice or vinegar (gf) per cup of milk. Let the mixture stand at room temperature for 5-10 minutes.
Dairy free version: Use 1 cup milk like almond or coconut where it calls for sour cream and add 1 tsp vinegar to wet ingredients.