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COFFEE CAKE - New York Crumb Cake
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9 servings (one 8-inch square cake) FOR THE CRUMB TOPPING, COMBINE: | |
1/2 cup | packed light brown sugar |
1/4 cup | granulated sugar |
2 1/2 tsp. | ground cinnamon |
1/2 tsp. | kosher salt |
1 stick | unsalted butter, melted and slightly cooled (8 Tbsp.) |
1 1/2 cups | all-purpose flour |
FOR THE CAKE, WHISK: | |
1 1/4 cups | all-purpose flour |
1 tsp. | baking powder |
1/2 tsp. | kosher salt |
1/4 tsp. | baking soda |
CREAM: | |
6 Tbsp. | unsalted butter, softened |
1 cup | granulated sugar |
2 | eggs |
1 tsp. | vanilla extract |
1/2 cup | sour cream |
Powdered sugar |
Preheat oven to 325° with rack in center position. Coat an 8 x 8-inch baking dish with butter and flour.
For the crumb topping:
Combine brown sugar, 1/4 cup granulated sugar, cinnamon, and 1/2 tsp. salt; add melted butter and stir to combine. Stir in 1 1/2 cups flour until mixture forms moist clumps.
For the cake:
Whisk together 1 1/4 cups flour, baking powder, 1/2 tsp salt, and baking soda in a bowl. Cream softened butter and 1 cup granulated sugar in a separate bowl with a mixer on medium- high speed until light and fluffy, 3-5 minutes. Beat in eggs, one at a time, then vanilla, beating just until incorporated. Add sour cream and beat just until blended. Beat in flour mixture in three additions on low speed just until incorporated. Transfer batter to prepared dish; smooth top. Starting at the edges, drop pea-sized pieces of topping evenly over batter. Completely cover cake with crumbs (topping will be thick). Bake cake until topping is golden brown and a toothpick inserted into center of cake comes out clean, 45-50 minutes. Let cake cool completely; sprinkle with powdered sugar before serving.
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