Given that we are moving to New York in less than a week I thought it was quite apt that I try this recipe. And I am so glad our move inspired me to attempt an American style coffee cake because this one is heavenly. A tender cake topped with a cinnamon infused crumble that is so moorish that you cannot help but stand over it and nibble. A little piece here, a little piece there, a tiny bit more and a little more…
In fact we ate a huge slab straight out of the oven, it was meant to last for an afternoon tea I was hosting but that fell by the wayside.
Aside from its perfect cake to crumb ratio, there is a bonus that comes with the baking of this cake and that is the glorious sugary, cinnamon fragrance that will fill your home – it is almost (but not quite) as good as eating the cake itself.
New York, I may not know that much about you yet but I now know your coffee cake and I am getting quite excited.
Topping
1 cup (packed) dark brown sugar
½ cup sugar
1 ½ tablespoons ground cinnamon
½ teaspoon salt
1 cup (454 grams/16 ounces) unsalted butter, melted & warm
2 ½ cups all purpose/plain flour
Cake
2 ½ cups plain (all purpose) flour
1 teaspoon baking soda
3/4 teaspoon baking powder
½ teaspoon salt
3/4 cup (340 grams/12 ounces) unsalted butter, room temperature
1 ½ cups sugar
2 large eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract
Position rack in center of oven and preheat to 176c/350f. Butter a 13×9 inch baking dish or cake tin.
Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend. Add warm melted butter and stir to blend. Add flour and toss with fork until moist clumps form (topping mixture will look slightly wet). Set aside.
Sift flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat room-temperature butter in large bowl until smooth. Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition. Add sour cream and vanilla extract and beat just until blended. Add flour mixture in 3 additions, beating just until incorporated after each addition.
Transfer cake batter to prepared baking dish; spread batter evenly with rubber spatula or offset spatula. Squeeze small handfuls of topping together to form small clumps. Drop topping clumps evenly over cake batter, covering completely (topping will be thick).
Bake cake until tester inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour. Cool cake in dish on rack at least 30 minutes. Cut cake into squares and serve slightly warm or at room temperature.
Notes: Best served on the day of baking, however it can be made 1 day ahead and stored, covered at room temperature.
Source: Bon Appetit April 2010
© 2010, Michelle. All rights reserved.
New york style crumb cake.. OMG!