December 31, 2012

New York Coffee Cake


I LOVE coffee cake! This recipe was much easier to make than I thought. You do have to hand roll the  crumbles, but it is totally worth it... I promise! Recipe from Blue-Eyed Bakers.

INGREDIENTS
For the crumb topping:
  • 1/3 cup sugar
  • 1/3 cup dark brown sugar
  • ¾ teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • ½ cup butter (1 stick), melted and still warm
  • 1¾ cups cake flour* (if you can't find or don't have cake flour, use this conversion for all-purpose flour)
For the cake:
  • 1¼ cups cake flour
  • ½ cup granulated sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons butter, cut into 6 pieces, room temperature
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/3 cup buttermilk
DIRECTIONS
  1. Begin by making the crumb topping. Mix sugars, cinnamon, salt, and butter in a bowl to combine. Add flour and stir until mixture forms a thick, slightly crumbly dough. Set aside while you assemble the cake.
  2. Preheat oven to 325°F. Spray an 9x9" glass baking dish with non-stick spray and line with a length of parchment paper slightly smaller than the width of the dish. Allow parchment to overhang sides of dish. Spray parchment with non-stick spray as well.
  3. In the bowl of an electric mixer fitted with the paddle attachment, mix flour, sugar, baking soda and salt on low speed to combine.
  4. With the mixer on low, add butter one piece at a time, beating until mixture resembles moist crumbs with no visible chunks of butter, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk and beat on medium-high speed until light and fluffy.
     
  5. Transfer batter to baking pan and spread into an even layer. Roll crumb topping into marble-sized chunks and spread in an even layer over batter.
  6. Bake until a toothpick comes out clean, 30 to 35 minutes. Cool on wire rack at least 30 minutes before removing cake from pan by lifting parchment overhang.


    Enjoy :)

No comments:

Post a Comment