I love New York style coffeecake. For years I have had in mind the perfect New York style coffeecake, and I have tried many recipes in order to produce that coffeecake. What I have in mind is a 1:1 ratio of cake to topping, a coffeecake that is delicious at room temperature, one that stays moist and delicious for a few days, and one that had to be baked in a 9×13 pan. I might finally have achieved my goal, melding hints and bits and pieces of several recipes into this one. The topping in this recipe is based on one in “Cake, I Love You” by Jill O’Connor. The coffee coffeecake portion is only minimally changed from “One Tin Bakes” by Edd Kimber.
YES! This New York Style COFFEE Coffeecake has a coffee swirl running through it and a nice thick layer of New York style coffeecake crumbs on top! Coffeecake just doesn’t get any better.
For New York Style Crumble Topping
320 grams (2 ½ cups) AP flour
½ tsp. baking powder
¼ cup brown sugar
¼ cup white sugar
1 tsp. Kosher salt
1 tsp. cinnamon
1 cup unsalted butter
For the Coffee Ripple
100g (1/3 cup) brown sugar
4 tsp. instant espresso powder
1 ½ tsp. cinnamon
For the Sour Cream Coffeecake
175 grams (6 oz) unsalted butter, at room temperature
300 grams (1 ½ cups) sugar
315 grams (2 ½ cups) AP flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons vanilla
3 eggs
180 ml (3/4 cup) sour
cream
- Preheat oven to 350 F.
- Line 9×11 pan with parchment paper.
- First, make the New York Style Crumb Topping first. Mix the flour, sugars, baking powder, salt, and cinnamon together in a bowl, and set aside for a minute.
- Next, brown the butter. Melt the butter in a pan over medium heat. The butter will melt, sizzle a bit, then foam. As it foams, brown specks will form. You want those. Don’t let the brown specks burn though.
- When butter is nicely browned and smelling a bit like nuts, remove from heat and pour over dry ingredients.
- Using a fork, combine the butter and the dry ingredients, until the mixture clumps together. You want clumps! If you don’t have some big clumps, squeeze dough together until you get some.
- Pop the crumble topping into the freezer (you can do this the night before, if you’d like).
- Next, combine all the ingredients for the coffee ripple and set aside.
- Now make the cake. Beat butter and sugar together until light and fluffy, 4-5 minutes with a stand mixer.
- Combine all the dry ingredients in one bowl and stir to combine. Set aside.
- Combine all the wet ingredients into another bowl and mix well. Set aside.
- Add 1/3 of flour mixture to butter sugar mixture and mix well. Add 1/3 of wet mixture and mix well. Repeat two more times to use up all the flour and the wet ingredients.
- Spoon ½ (or a bit more) of cake batter into prepared 9×13 pan.
- Sprinkle Coffee Ripple mixture over the batter.
- Spoon remaining cake batter over Ripple mixture. Cake mixture should completely cover the coffee mixture.
- Take the New York Style Crumb topping out of the freezer and sprinkle all over the cake mixture. The cake should be completely covered by the topping.
- Bake for 50 minutes in a preheated 350 F oven. Check that the middle of the cake is completely done before removing from oven.
- Let cake cool at least 20 minutes before removing from pan.
- Serve cake warm or at room temperature. Leftover cake will keep 2-3 on counter in a closed container.
Thanks for stopping by my kitchen today.
I love New York style coffee cake! You spoiled us with it! It’s puts all other cheesecakes to shame….except maybe Barvarian coffee cake. This one is delicious!
Oops, I meant all other coffee cakes to shame!