Coffee Cake

This I made as part one of Mike's care package and it turned out really good. Even though I had to bake it in the convection microwave because the control panel part of our oven broke and it won't let you do anything. So I had to bake it in the microwave and so apparently even though the microwave says its preheated at 350F its really cooler than that so instead of baking it for 45-55 minutes it baked for more like 70 minutes. Another mishap I had with this was since I thought my microwave was cooking at the correct temperature when I took it out after about 50 minutes I stuck the toothpick into the center and it appeared to come out clean and I did it a few more times just to be sure and it kept coming out clean so I let it cool for half an hour then cut it into squares, then when I went to take the squares out the entire inside of the cake was of batter consistency so I had to re preheat the microwave and bake it for another 20 minutes meanwhile realizing that the thick crumb coating on the top of the cake CLEANED OFF the goop that indicates when the cake isn't done! So make sure that your cake is actually baked before you cut it up and eat it. I found the recipe as usual through tastespotting it is from Fake Ginger.

CRUMB TOPPING:

Ingredients:

-1 cup firmly packed brown sugar
-1/2 cup granulated sugar
-1/2 teaspoon salt
-1 1/2 tablespoons cinnamon
-1 cup (2 sticks) melted butter
-2 1/2 cups all-purpose flour

Directions:

Preheat the oven to 350 degrees. Butter the sides and bottom of a glass 9×13 pan. You can use a metal pan, but the edges may get a bit crispy.
     To make the crumb topping, mix both sugars, salt, and cinnamon in a medium bowl. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed. Spread out a large sheet of parchment paper on the counter and spread this mixture out on the parchment paper to dry while you make the cake mixture.

CAKE:

Ingredients:

-2 1/2 cups all-purpose flour
-3/4 teaspoon baking powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-12 tablespoons (1 1/2 sticks) butter
-1 1/2 cups granulated sugar
-2 large eggs
-1 1/4 cups plain (vanilla or honey flavor work too) yogurt
-1 teaspoon vanilla extract

Directions:

To make the cake, sift the flour, baking powder, baking soda, and salt together in a medium bowl and set aside.
     Cream the butter until it is smooth and ribbon-like in the bowl of a stand mixer fitted with the paddle. Scrape down the bowl and add the sugar. Beat until fluffy. Add the eggs, one at a time, and beat until incorporated. Scrape the bowl and mix again for 30 seconds. Add the yogurt and vanilla and beat just until incorporated. Add the dry ingredients in three parts, scraping down the bowl before each addition, beating only until it is just incorporated.
     To assemble the cake, pour the batter in the prepared pan. Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and drop them over the cake. Repeat to use all the topping. Remember, the topping layer will look very thick.
     Bake the cake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for 30 minutes before serving.
     The cake will last for 3 days, tightly covered, at room temperature.