Years ago on a visit to New York I was passed the best coffee cake recipe. An elderly neighbor had brought some to the home of my daughter’s Aunt and it was amazing! We had a little chat about it, then before I left, she stopped by with the recipe. I was so appreciative; this must have been a great effort for her and was so thoughtful.
Classic Coffee Cake with Crumb ToppingThat’s what it used to be like, people! How recipes tried and true were passed along, to friends, neighbors and down the generations. The generous ladies gave freely, now and then someone, still wanting to be known as the “best” left out an ingredient or touch, and the stingy – well, they claimed “family secret.” We all know about them, now, don’t we?
That’s why I like to credit recipes when I can. If nothing else, it’s the right thing to do, but it brings back memories and most of my well worn cards have a name on the upper corner.
I made that coffee cake forever and when my daughter asked for my recipe, I couldn’t find it. I felt like I’d lost a treasure. And so began my hunt. Recipe after recipe pulled off the internet (all wastes and failures) and searches through my books hoping the paper was tucked inside.
Since my daughter’s initial request, I’ve tried at least a dozen, probably more, and that was over a year ago! In the meantime, my daughter was having the same results!
Funny thing was, I had the recipe all along.
This coffee cake was in the April 2010 Bon Appetit, called New York Style Crumb Cake. Bon Appetit featured the same New York-Style Crumb Cake again this April and I almost didn’t give it a glance – their stylized photo makes it nearly unrecognizable as a classic coffee cake. I did adapt a bit.
Is this a New York-Style cake? I think not, but a classic coffee cake, yes! I think it’s worthwhile to share it, here, only slightly adapted. This coffee cake is more decadent than my original, not for the faint of heart! The cake is moist and delicious, the crumb is a little crispy, chewy. I love it and I hope my daughter and grand babies will, too.
Classic Coffee Cake
- 1 cup (packed) brown sugar
- 1/2 cup sugar
- 1 1/2 tablespoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted and cooled to warm
- 2 1/2 cups all-purpose flour
Mix both sugars, cinnamon, and salt in medium bowl. 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.
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 1 1/3 cups sour cream
- 1 teaspoon vanilla extract
Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish.
Add flour, baking soda, baking powder and salt into medium bowl and whisk to blend.
Using electric mixer, beat room-temperature butter in large bowl until smooth. Add sugar and beat until light and fluffy, stopping now and then to scrape down sides of bowl.
Add eggs 1 at a time, beating until well blended after each addition. Add 1/3rd of the sour cream and vanilla extract and beat just until blended. Add 1/3 of the flour mixture and beat until just incorporated, stop and scrape bowl down.
Continue to add in additions, sour cream, then flour (twice more of each, for a total of three additions each) until mixture is blended, beating each time just until incorporated and scraping bowl down after each addition is finished blending.
Transfer cake batter to prepared baking dish; this will be very thick. Spread batter evenly with rubber spatula or offset spatula; you may need to use clean hands.
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 with only a little crumb attached (it’s easiest to test in an area with fewer crumbs, towards the center) and topping is golden brown and slightly crisp, about 40 to 45 minutes. Cool cake in dish on rack at least 30 minutes.
May be made 1 day ahead. Cool completely. Cover and let stand at room temperature.
Cut cake into squares and serve slightly warm or at room temperature.
- I have made this with yogurt instead of sour cream; it just depends what you have on hand, either works well.
from the kitchen of http://www.frugalhausfrau.com, adapted from Bon Appetit
- My daughter wanted to replace the Starbuck’s version they’d tried and loved. I can absolutely say that this is BETTER than Starbucks any day of the week, although it’s not a “clone” or a “copycat.” Hopefully she’ll like it just as much if not more. I had a little trouble finding a current price for Starbucks – does anyone know how much a slice of coffee cake costs there?
- With all the butter and sour cream, this is not a dirt cheap recipe to make, but it’s not too expensive if you have the basic ingredients on hand. Butter is the biggie, here, $2.79 a package, $2.35 for the recipe. Brown sugar is about $2.50 a bag, but I buy on sale with coupons and figure 20 cents a cup. White sugar at Aldi runs 12 cents a cup, 24 cents. Eggs at $1.39 a dozen (Aldi) 23 cents. Sour cream, about 12 ounces, $1.89. Flour (Aldi) 9 cents a cup at $1.55 a bag, 45 cents. Other ingredients, nominal, the total cost is about $5.40, or 45 cents a piece.