Coffee Cake

1. Preheat the oven to 350°F. Butter a 9 × 13-inch baking pan. Line the bottom with parchment paper, allowing it to extend over two sides for easy lifting, then lightly flour the uncovered sides of the pan.
2. Prepare the crumble: Add the flour, sugar, butter, cinnamon, and salt to a medium bowl. Use your hands to work the ingredients together until a crumbly mixture forms, with a mix of smaller and larger pieces. Set aside.
3. Prepare the cake: Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment, or use a large bowl with a hand mixer. Beat on medium-high speed for about 3 minutes, until pale and fluffy. Turn the mixer to low and add the eggs one at a time, scraping down the bowl after each addition. Mix in the vanilla just until fully mixed.
4. In a medium bowl, whisk the flour, baking powder, baking soda, and salt until evenly combined. With the mixer running on low speed, add the flour mixture and buttermilk in alternating additions, starting and finishing with the dry ingredients. Gently fold the batter with a spatula at the end to ensure everything is fully mixed.
5. Spread half of the batter evenly into the prepared pan. Sprinkle 2½ cups of the crumble over the batter, followed by a light dusting of cinnamon. Add the remaining batter in large spoonfuls over the crumble and carefully spread it into an even layer. Finish by sprinkling the rest of the crumble over the top.
6. Bake for 35 to 40 minutes, until the crumble is golden brown and a toothpick inserted into the centre comes out with only a few crumbs. Let the cake cool for at least 30 minutes. Run a knife around the edges, then use the parchment paper to lift the cake from the pan. Cut into squares and serve, or simply serve it straight from the pan. Store the cake well wrapped at room temperature for up to 3 days.

Recipe adapted from The New York Times Cooking. Original recipe by Lidey Heuck.