New York Style Coffee Cake

April 21, 2011 in cake

I’ve been hearing rumors that Starbucks has done a complete overhaul of their pastries and that, my friends, makes me sad. I love cupcakes and cake pops (lies) as much as the next person, but who wants that with coffee? Hey Starbucks, quit trying to keep up with the trends and stick with things that go with coffee – like uhh, coffee cake.

Anyway.

This coffee cake is a lot like one of my favorite Starbucks pastries, the New York Style Coffee Cake. Except I think Starbucks calls (called?) it crumb cake. Or I called it crumb cake. Once of us definitely called it crumb cake.

The cake is so soft thanks to the yogurt in the recipe. And by the way, I used honey flavored Greek yogurt in this and it turned out fantastic. If you have some in your fridge, use it for this cake! The crumb topping is unbelievable. I could have eaten the entire recipe of crumb topping by itself. If you’re into nuts, I think you could get away with tossing some finely chopped walnuts or pecans into the topping too.

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New York Style Coffee Cake

adapted from Baked Explorations

Ingredients

For the crumb topping:
1 cup firmly packed brown sugar
½ cup granulated sugar
½ teaspoon salt
1½ tablespoons cinnamon
1 cup (2 sticks) melted butter
2½ cups all-purpose flour
For the cake:
2½ cups all-purpose flour
¾ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
12 tablespoons (1½ sticks) butter
1½ cups granulated sugar
2 large eggs
1¼ cups plain (vanilla or honey flavor work too) Greek yogurt
1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees. Butter the sides and bottom of a glass 9×13 pan. You can use a metal pan, but the edges may get a bit crispy.
  2. To make the crumb topping, mix both sugars, salt, and cinnamon in a medium bowl. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed. Spread out a large sheet of parchment paper on the counter and spread this mixture out on the parchment paper to dry while you make the cake mixture.
  3. To make the cake, sift the flour, baking powder, baking soda, and salt together in a medium bowl and set aside.
  4. Cream the butter until it is smooth and ribbon-like in the bowl of a stand mixer fitted with the paddle. Scrape down the bowl and add the sugar. Beat until fluffy. Add the eggs, one at a time, and beat until incorporated. Scrape the bowl and mix again for 30 seconds. Add the yogurt and vanilla and beat just until incorporated. Add the dry ingredients in three parts, scraping down the bowl before each addition, beating only until it is just incorporated.
  5. To assemble the cake, pour the batter in the prepared pan. Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and drop them over the cake. Repeat to use all the topping. Remember, the topping layer will look very thick.
  6. Bake the cake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for 30 minutes before serving.
  7. The cake will last for 3 days, tightly covered, at room temperature.
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