About the Type

Hegante Black

Created by Mark Caneso of ps.type.lab foundry ps.type.lab is the independent digital type foundry and custom lettering department of pprwrk studio. Owned and operated by Mark Caneso and used as both a retail space for licensing original fonts to the world, and as an avenue to experiment with letter forms of all shapes and sizes.

This typeface is a decorative font that gives of a groovy look. It appeals to matching the fun vibe of the 70s. It only comes in the black style.

Hegante

Recipe seen in Inspired Taste

Created by Adam and Joanne Gallagher

Designed by Saira Costo

Poppins

Created by Johnny Pinhorn and Ninad Kale of the Google foundry

Google Fonts collaborates with type designers, foundries and the design community worldwide to create a directory of open source fonts. The fonts are free to use, making beautiful type accessible to anyone for any project.

Poppins comes in 18 different variations and includes many glyphs. This is a san serif font that gives off a sleek look with its rounded characters.

Poppins Poppins

Poppins Poppins

Cinnamon Crumb Coffee Cake with streusel crumb topping

Ingredients

Cake:

1 stick butter, softened

3/4 cup sugar

1 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1 pinch salt

3/4 cup milk

1 egg

Filling:

3 tablespoons butter softened

1 tablespoon cinnamon

1/2 cup flour

1/2 cup packed brown sugar

Topping:

5 tablespoons butter softened

3/4 cup flour

1/2 cup packed brown sugar

1 tablespoon cinnamon

Recipe from Jacqueline at Go Go Go Gourmet

Servings: 12

Prep Time: 20 minutes

Cook Time: 45 minutes

Recommended Equipment

Hand mixer – Having a hand mixer really comes in handy for making your recipes.

Mixing bowl – Consider a mixing bowl set with multiple sizes ranging from small to large for this recipe.

Food processor – I recommend using a food processor to make your toppings required in this recipe.

Baking pan – A 9 by 9 Inch Covered Pan is great for any kind of baking, especially this recipe.

Instructions

Tip: Use an offset spatula for spreading cake batter over the filling.

Preheat the oven to 350°F. In the bowl of a mixer, cream together the butter and sugar, scraping down the sides occasionally. Add the vanilla and egg, mix in.

In a separate bowl, mix together the flour, baking powder and salt. Add one half of it to the mixer, and when mostly combined, add the milk. Once the milk is mostly incorporated, add the rest of the flour.

To make filling: in a small bowl, pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.

To make topping: add the butter, flour, brown sugar and cinnamon to a food processor and pulse until coarse crumbs form (You can cut in with forks or a pastry cutter, but I am not patient enough for that!).

Grease a 9x9 baking pan. Pour in ½ of cake batter, and spread to all four corners. Sprinkle the filling over top, then pour in remaining cake batter, and spread carefully across the top, disturbing the filling layer as little as possible.

Sprinkle the topping over the top and press lightly so it adheres.

Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean. Cool to warm on wire rack before serving.