New York Style Coffee Cake

I don’t generally make coffee cakes. Honestly, if I’m going to go the trouble of making a cake, I’m going to slather the thing in chocolate frosting. It just feels like the right thing to do, ya know? I made an exception for this New York Style Coffee Cake though, because I am sorry, but have you ever seen such big, beautiful crumb topping?

I love crumb topping.

Crumb topping is my friend.
I’ll eat til the very end.
Crumb topping is my life.
I wish crumb topping was my wife.

Just a little poem from me to you. Because that’s how I roll. And, trust me, that poem is much better than the angst-filled poems I used to fill notebooks with back in high school. Much, much better.

Back to the cake. The batter for this is so thick and perfectly flavored, it almost didn’t make it from the bowl to the pan. I seriously considered eating it with a spoon, but I had guests coming over so I figured I’d go ahead and bake their dessert. I’m not sure how other people feel about being served raw cake batter as a dessert. Personally, I’m okay with that, so if you ever have me over for dinner just know that I’ll be fine if your dessert never sees the oven.

The crumb topping, though, is the really spectacular thing. It’s so big and fat (not unlike my belly after eating scoops of raw cake batter!) and has just the perfect amount of cinnamon. It’s also made a bit different than other crumb toppings I’ve made. You pour in melted butter and stir the sugar and flour together and then let it dry for a few minutes. Much easier than cutting in room temperature butter, in my opinion!

Enough chatter, here’s the recipe! And, yes, it’s another one from my new favorite cookbook found here. (That’s an affiliate link, by the way. Just keeping it real, yo!)

One more thing, I’ve gotten a few emails over the past few months regarding photography. I have to say that the biggest help to me has been Clickin Moms. It’s a forum full of other photographers all working together and helping each other. It’s not like any other forum I’ve been on, because everyone is FRIENDLY and HELPFUL. I love those ladies and I’m proud to be one of them. My photography has improved so much in the year that I’ve been a member there and I can’t recommend the forum enough. I will say that it doesn’t deal with food photography a whole lot, however there are a few posts I’ve seen on the topic and you can always post questions yourself and someone will answer (maybe even me). It is still helpful in teaching you how to use your camera in any situation and also very helpful for post processing. That being said, they are having a sale right now and you can use coupon code FRIEND to take 20% off of your membership fees. Click this link here to sign up – and, yes, that’s another affiliate link. Keepin’ it real. As always. Oh, and if you are already a member or decide to sign up, my user name is “karlyc.” Look me up!

New York Style Coffee Cake

Ingredients

    For the crumb topping:
  • 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
  • For the cake:
  • 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 sour cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees. Butter the sides and bottom of a glass 9x13 pan. You can use a metal pan, but the edges may get a bit crispy.
  2. 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.
  3. To make the cake, sift the flour, baking powder, baking soda, and slat together in a medium bowl and set aside.
  4. Cream the butter until it is smooth and ribbonlike 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 sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three parts, scraping down the bowl before each addition, beaiting only until it is just incorporated.
  5. 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.
  6. 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.
  7. The cake will last for 3 days, tightly covered, at room temperature.
http://www.bunsinmyoven.com/2011/01/10/new-york-style-coffee-cake/


Recipe from Baked Exploration

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32 Responses to “New York Style Coffee Cake”

  1. The Blue-Eyed Bakers January 10, 2011 @ 1:53 pm (#
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    We’re generally firmly on the side of frosting but that crumb topping!? It’s too delicious to resist!

    [Reply]

  2. Kristen January 10, 2011 @ 2:02 pm (#
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    )

    Looks amazing! My neighbor is coming home from the hospital this week and this definitely falls into the comfort food category. I will be making some for her (and of course testing the batter myself to make sure it is safe to serve).

    [Reply]

  3. Michelle January 10, 2011 @ 4:10 pm (#
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    )

    I do love coffee cake and this looks delish. I always think of those little plastic wrapped ones that my mom would sometimes buy us when we were kids. :)

    [Reply]

  4. Mandy (Mandy's Recipe Box) January 10, 2011 @ 5:53 pm (#
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    )

    I love Coffee Cake! This looks delish!

    [Reply]

  5. Your Mama January 10, 2011 @ 6:48 pm (#
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    I just enjoyed 2 pieces of it! This is the best coffee cake I have ever had. Thanks for leaving the rest of it here last night (I think).

    [Reply]

  6. Joanne January 10, 2011 @ 7:19 pm (#
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    )

    I used to write songs in high school. They were so angst-ful that they made Danielle Steele seem like an action/adventure novel. Seriously.

    This coffee cake has just moved up in my Baked Explorations to-make-immediately list. I love batter you can eat with a spoon.

    [Reply]

  7. Lora January 11, 2011 @ 5:31 am (#
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    I am a crumb cake freak. Your pictures make my mouth water. Love the poem as well.

    [Reply]

  8. Brittany January 11, 2011 @ 9:30 am (#
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    )

    I must confess, I’ve never made a coffe cake. But the crumble on this has really tempted me to try it out! Hahaha, thanks for sharing your poem. It was hilarious..but true as well ;)

    [Reply]

  9. Liz (Little Bitty Bakes) January 11, 2011 @ 10:29 am (#
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    I think the sugar has gone to your brain – ha! Love the poem, though, actually. I love crumb cakes. I’ve been wanting to test the NY style recipe in my Baked Explorations book for some time now!

    [Reply]

  10. Evan White January 11, 2011 @ 1:08 pm (#
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    )

    Sounds mouthwatering. I can’t wait to make one.
    I also tried delicious recipes for desserts at: http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-

    [Reply]

  11. grace January 12, 2011 @ 4:17 pm (#
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    )

    there truly aren’t many things i love about new york, but i have to give it props for an outstanding coffee cake. the fact that the crumb portion is more prominent than the actual cake is key. :)

    [Reply]

  12. Crustabakes January 15, 2011 @ 12:45 am (#
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    I just made these, and it came together and tasted like a dream! thanks so much for sharing!

    [Reply]

  13. Nicole January 20, 2011 @ 3:27 pm (#
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    Oh. My. God. That. Crumb.

    So beautiful! :) I love your blog, by the way. :)

    [Reply]

  14. Pecan Pie Master January 20, 2011 @ 10:11 pm (#
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    )

    I made this recipe yesterday for my family. Everyone loved the coffee cake!! Thanks for the great recipe.

    [Reply]

  15. Heather January 21, 2011 @ 2:21 pm (#
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    )

    That is the epitome of perfect coffee cake.

    [Reply]

  16. Jenn@eatcakefordinner January 23, 2011 @ 12:38 am (#
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    Your pictures are amazing. The cake part of this looks so tender and delicious!!

    [Reply]

  17. michele January 25, 2011 @ 12:21 pm (#
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    )

    This cake is delicious. There are other cake and dessert recipes I came accross on

    http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-

    [Reply]

  18. sean January 25, 2011 @ 12:22 pm (#
    18
    )

    This cake is delicious. There are other cake and dessert recipes I came accross on

    http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-

    [Reply]

  19. Esther @ x3baking January 26, 2011 @ 12:41 am (#
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    thanks for sharing this recipe! It is one amazing cake. Everyone loved it.

    [Reply]

  20. Jersey Girl Cooks January 26, 2011 @ 2:21 pm (#
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    )

    Made this for book club last night and it was awesome! Everyone loved it. Will post a picture with a link to your recipe on my blog sometime today.

    [Reply]

  21. Sharon January 30, 2011 @ 2:57 pm (#
    21
    )

    Just discovered your blog, and feel like I’ve encountered my long lost topping loving, separated at birth, bursting pants button, identical twin. I LOVE YOU. But not in a creepy way. Just in a worshipful way.

    [Reply]

  22. Courtney Peters February 12, 2011 @ 12:07 pm (#
    22
    )

    Dear Karly
    I generally love your recipes and find your love for cooking inspiring. You are so honest and never hold back.
    But to my astonishment you lied to me about this recipe.
    You said it would last 3 days in the fridge, when in fact it barely lasted 24 hours between me, my husband, and my Brother and Sister in-law.
    I suggest in the future you be more specific of the implications and consequences these recipes cause, as now I have to bake one of these about every other week, or suffer the wrath of my husband’s whining.
    Love always,
    -Court the Concerned Cake Connoisseur

    [Reply]

  23. Ashley March 16, 2011 @ 12:54 am (#
    23
    )

    This looks amazing and I also love that you melt the butter to make the crumb topping, rather than cutting it in. Yet another reason I must get Baked Explorations!!

    [Reply]

  24. Janet August 19, 2011 @ 10:29 am (#
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    Baked it exactly as directed. DELICIOUS!

    [Reply]

  25. Chung-Ah | Damn Delicious February 8, 2012 @ 2:42 am (#
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    I just made this and it was FABULOUS!! The crumb topping was an absolute hit. Big chunks of crumbs. That’s what makes a good coffee cake.

    Thank you so much for sharing the best coffee cake recipe ever :)

    [Reply]

  26. brianc March 13, 2012 @ 3:42 pm (#
    26
    )

    This cake was amazing. My girlfriend made it a week ago. What was missing though were big crumbs. I love less cake and more crumbs. So does everyone in my family. If you’re ever in NJ or NY, check out http://crumbcakecreations.com. Those cakes are great. Red Velvet, pumpkin, jelly cakes, and on and on. We all try and make cakes that closely resemble those NJ style ones, but its never the same from getting it from crumb cake creations.

    [Reply]

  27. Nina December 7, 2013 @ 9:48 pm (#
    27
    )

    will this still taste good w/o the cinnamon? I’m not really a fan of cinnamon.

    [Reply]

    Karly Reply:

    @Nina,

    Hi Nina! I’m really not sure. The cinnamon really does add a good bit of flavor to this. Without it, it might be overly sweet.

    [Reply]

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