Don't Waste the Crumbs!

Overnight Kefir Coffee Cake Made with Einkorn Flour

Name: Overnight Kefir Coffee Cake Made with Einkorn Flour
Ingredients: For the Cake; 2½ cups all-purpose einkorn flour, plus more for dusting; 12 tsp baking powder; 1½ tsp baking soda; 1½ tsp salt; 110 Tbsp unsalted butter, room temperature (save the wrappers); 1½ cup granulated sugar; 1½ cup dark brown sugar, packed (see notes below); 13 large eggs; 1½ tsp vanilla; 11 cup kefir; 1 For the Crumb Topping; 3/4 cup all-purpose einkorn flour; 1¼ cup granulated sugar; 1¼ tsp salt; 16 Tbsp unsalted butter, cold and cut into ¼" cubes; 1¼ tsp ground cinnamon; 1¼ tsp cocoa powder; 1 powdered sugar, for dustingMake the Cake. Sift together the flour, baking powder, baking soda and salt in a medium bowl.; 1 In the bowl of a standing mixer fitted with the paddle attachment, cream the butter on medium-low speed for 2-3 minutes. Add the sugars and mix on medium-low for 1-2 minutes, until the batter is fluffy and whipped. Add the eggs and vanilla and mix on medium-low until just combined, scraping down the sides and bottom of the bowl. Detach the bowl from the mixer.; 1 Use a spatula to fold half of the flour mixture into the egg mixture. Fold in ½ cup of the kefir, then repeat with the remaining flour mixture and kefir until everything is just combined. (Do not overwork the batter.); 1 Cover the bowl with plastic wrap and store in the refrigerator all night, or up to 8 hours.; 1 When you are ready to bake, use the butter wrappers to butter and flour a 9x13 baking dish. Preheat the oven to 350F.; 1 Remove the batter from the refrigerator and spread it out into the prepared dish. Set aside.; 1 Make the Topping. Mix together the flour, granulated sugar and salt in a medium bowl. Cut the butter into the flour mixture with your fingers or a pastry blender until the butter is completely incorporated into the flour in small chunks. The topping can be made at night and stored in the refrigerator with the cake batter.; 1 Sprinkle half of the mixture on top of the cake.; 1 In a small bowl, combine the cinnamon and cocoa powder and sprinkle evenly over the topping.; 1 Sprinkle the remaining topping over the cinnamon and cocoa. Bake for 42 minutes until the middle springs back when pressed with your finger.; 1 Let the cake sit in the pan for 1 hour until completely cooled. Dust with powdered sugar and serve.

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For the Cake
2½ cups all-purpose einkorn flour, plus more for dusting
12 tsp baking powder
1½ tsp baking soda
1½ tsp salt
110 Tbsp unsalted butter, room temperature (save the wrappers)
1½ cup granulated sugar
1½ cup dark brown sugar, packed (see notes below)
13 large eggs
1½ tsp vanilla
11 cup kefir
1 For the Crumb Topping
3/4 cup all-purpose einkorn flour
1¼ cup granulated sugar
1¼ tsp salt
16 Tbsp unsalted butter, cold and cut into ¼" cubes
1¼ tsp ground cinnamon
1¼ tsp cocoa powder
1 powdered sugar, for dustingMake the Cake. Sift together the flour, baking powder, baking soda and salt in a medium bowl.
1 In the bowl of a standing mixer fitted with the paddle attachment, cream the butter on medium-low speed for 2-3 minutes. Add the sugars and mix on medium-low for 1-2 minutes, until the batter is fluffy and whipped. Add the eggs and vanilla and mix on medium-low until just combined, scraping down the sides and bottom of the bowl. Detach the bowl from the mixer.
1 Use a spatula to fold half of the flour mixture into the egg mixture. Fold in ½ cup of the kefir, then repeat with the remaining flour mixture and kefir until everything is just combined. (Do not overwork the batter.)
1 Cover the bowl with plastic wrap and store in the refrigerator all night, or up to 8 hours.
1 When you are ready to bake, use the butter wrappers to butter and flour a 9x13 baking dish. Preheat the oven to 350F.
1 Remove the batter from the refrigerator and spread it out into the prepared dish. Set aside.
1 Make the Topping. Mix together the flour, granulated sugar and salt in a medium bowl. Cut the butter into the flour mixture with your fingers or a pastry blender until the butter is completely incorporated into the flour in small chunks. The topping can be made at night and stored in the refrigerator with the cake batter.
1 Sprinkle half of the mixture on top of the cake.
1 In a small bowl, combine the cinnamon and cocoa powder and sprinkle evenly over the topping.
1 Sprinkle the remaining topping over the cinnamon and cocoa. Bake for 42 minutes until the middle springs back when pressed with your finger.
1 Let the cake sit in the pan for 1 hour until completely cooled. Dust with powdered sugar and serve.