I belong to a mom's group and once a month we get together for an event called Breakfast Buddies. Everyone brings a dish to share, the mom's talk and the kids play. It's a really nice even and we rotate houses, so it's not always at the same person's house. They don't know it, but they have become my guinea pigs. We were supposed to get 4-9 inches of snow, so I wasn't sure I was going to make something, but I decided to make something whether we got snow or not. I made Crumb Coffee Cake.
The cake part isn't that sweet, which is good for breakfast or anytime really. I know it's coffee cake, but I'm not a big coffee drinker so it paired nicely with a hot cup of tea. I decided to bake them in muffin tins instead of an 8x8 pan. I figured that would be easier for people to grab as oppose to having to slice it up. I baked them for 25 minutes until they were golden brown.
The recipe calls for cake flour, but honestly I don't think it would make a difference in the topping. I make a topping very similar for an apple crisp and it turns out quite nicely with all purpose flour. You can make cake flour by adding two tablespoons of cornstarch for every cup of all purpose flour.
Although I'm sure it would have looked pretty, I didn't dust with confectioner's sugar. It doesn't need to be any sweeter than it already is.
Recipe adapted from America's Test Kitchen
Coffee Crumb Cake