Name: New York Style Coffee Cake
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 24
Ingredients: 1 cup firmly packed brown sugar; 1/2 cup granulated sugar; 1/2 teaspoon salt; 1 1/2 tablespoons cinnamon; 1 cup (2 sticks) melted butter; 2 1/2 cups all-purpose flour; 2 1/2 cups all-purpose flour; 3/4 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 12 tablespoons (1 1/2 sticks) butter; 1 1/2 cups granulated sugar; 2 large eggs; 1 1/4 cups plain yogurt; 1 teaspoon vanilla extract

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New York Style Coffee Cake – delicious moist coffee cake topped with a crumb topping. The BEST coffee 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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Yield: 24 servings

New York Style Coffee Cake

Prep Time 30 minutes

Cook Time 55 minutes

Total Time 1 hour 25 minutes

Ingredients

1 cup firmly packed brown sugar
½ cup granulated sugar
½ teaspoon salt
1 ½ tablespoons cinnamon
1 cup (2 sticks) melted butter
2 ½ cups all-purpose flour

For the cake:

2 ½ cups all-purpose flour
¾ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
12 tablespoons (1 ½ sticks) butter
1 ½ cups granulated sugar
2 large eggs
1 ¼ cups plain yogurt
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees. Butter the sides and bottom of a glass 9Ã—13 pan. You can use a metal pan, but the edges may get a bit crispy.

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.

To make the cake, sift the flour, baking powder, baking soda, and salt together in a medium bowl and set aside.

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.

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.

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.

The cake will last for 3 days, tightly covered, at room temperature.

Comments

Emily @ Life on Food says

April 22, 2016 at 6:55 am

Love love love! I will need this come the weekend.

Marie says

May 25, 2013 at 7:52 pm

Can I use regular vanilla yogurt?

- amanda says
  
  May 25, 2013 at 8:03 pm
  
  Yeah, I think it would be fine.
  
Angela says

April 12, 2012 at 6:07 pm

Hi, I am not sure what happened to my comment but it somehow disappeared.
Could you please tell me if you can use Greek Yogurt in this recipe?
Thanks so mch,
Angela from Australia

Angela says

April 12, 2012 at 6:05 pm

Hi, I absolutely love your blog…it is sensational.
Could you please tell me if I can use Greek Yogurt in this recipe?
Thanks so much,
Regards
Angela from Australia

- amanda says
  
  April 12, 2012 at 6:17 pm
  
  Yeah, Greek yogurt should work perfectly! :)
  
  Thanks for reading and commenting!
  
Tina says

January 24, 2012 at 9:59 pm

I’ve made this recipe more than 5 times already. And it’s always good. I LOVE yogurt so this is now my go to coffee cake. I’ve added chocolate chips to the batter for a more desserty cake, and it’s great!

Nanette says

December 25, 2011 at 10:01 pm

This tasted OK but was not really worth all of the trouble it took to make it.

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New York Style Coffee Cake

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