With the holidays approaching I always try to keep a coffee cake in my freezer so that I’ll have something to serve when guests arrive. My favorite is a New York Style coffee crumb cake and this recipe from my friend Danielle at Hugs&CookiesXOXO is sure to delight! It’s easy to make but tastes decadent; a tender cake topped with an amazing, thick crumb topping!
Coffee Crumb Cake Recipe
For the Crumb Topping
- 1/3 cup granulated sugar (2 2/3 ounces)
- 1/3 cup dark brown sugar (2 2/3 ounces)
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon table salt
- 8 tablespoons unsalted butter (1 stick), melted and still warm
- 1 3/4 cups cake flour (7 ounces)
For the Cake
- 1 1/4 cups cake flour (5 ounces)
- 1/2 cup granulated sugar (3 1/2 ounces)
- 1/4 teaspoon baking soda
- 1/4 teaspoon table salt
- 6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup buttermilk
- Confectioners’ sugar for dusting
To make the Topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
To make the Cake:
- Preheat oven to 325 degrees. Line 9×13 pan with nonstick foil.
- In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
- Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Top with the large crumbs. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting foil overhang. Dust with confectioners’ sugar just before serving.