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 my search 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 (who also gets the photo cred)

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 than this.

New York Style Coffee Coffeecake

INGREDIENTS

For the 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) All Purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 teaspoons vanilla
• 3 eggs
• 180 ml (3/4 cup) sour cream

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DIRECTIONS
Preheat oven to 350° F

1. Line 9×11 pan with parchment paper.
2. First, make the New York Style Crumb Topping. Mix the flour, sugars, baking powder, salt, and cinnamon together in a bowl, and set aside for a minute.
3. Next, brown the butter, melting it 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. 
4. When butter is nicely browned and smelling a bit like nuts, remove from heat and pour over dry ingredients.
5. 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.
6. Pop the crumble topping into the freezer (you can do this the night before, if you’d like).
7. Next, combine all the ingredients for the coffee ripple and set aside.
8. Now make the cake.  Beat butter and sugar together until light and fluffy, 4-5 minutes with a stand mixer.
9. Combine all the dry ingredients in one bowl and stir to combine. Set aside.
10. Combine all the wet ingredients into another bowl and mix well. Set aside.
11. 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.
12. Spoon ½ (or a bit more) of cake batter into prepared 9″x13″ pan.
13. Sprinkle Coffee Ripple mixture over the batter.
14. Spoon remaining cake batter over Ripple mixture. Cake mixture should completely cover the coffee mixture.
15. 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.
16. Bake for 50 minutes in a preheated 350° oven.  Check that the middle of the cake is completely done before removing from oven.
17. Let cake cool at least 20 minutes before removing from pan.
18. Serve cake warm or at room temperature. Leftover cake will keep 2-3 on counter in a closed container.

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Thanks for stopping by my kitchen today!