Get ready to transform your ordinary morning into an extraordinary culinary experience with the most decadent NY Crumb Coffee Cake you'll ever taste! This isn't just another coffee cake - it's a mouthwatering masterpiece that combines a tender, moist base with an irresistible cinnamon-brown sugar crumb topping that will make your taste buds dance. Whether you're a breakfast enthusiast, a brunch lover, or simply someone who appreciates a truly spectacular baked treat, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract and sour cream until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to maintain a tender cake texture.
- For the crumb topping, combine brown sugar, ground cinnamon, and chopped nuts (if using) in a medium bowl. Cut in the remaining butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Pour half of the cake batter into the prepared baking pan. Sprinkle approximately one-third of the crumb topping over this layer. Pour the remaining batter on top and finish by evenly distributing the rest of the crumb topping.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the coffee cake cool in the pan for at least 15-20 minutes before cutting into squares. This allows the cake to set and makes cutting easier.
- Serve warm or at room temperature. Optional: dust with powdered sugar before serving for additional sweetness and presentation.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and sour cream are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake tender and light.
- Crumb Topping Technique: Use cold butter and your fingers or a pastry cutter to create those signature large, delectable crumbs.
- Even Distribution: Carefully layer the batter and crumb topping to ensure every bite has the perfect balance of cake and crumble.
- Cooling is Crucial: Let the cake rest in the pan for 15-20 minutes before cutting to help it set and make slicing easier.
- Storage Hack: This cake stays moist for 2-3 days when stored in an airtight container at room temperature.
- Optional Upgrade: Toast the chopped nuts before adding them to the crumb topping for an extra layer of flavor and crunch!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 6g
Fat: 19g
Saturated Fat: 10g
Cholesterol: 75mg
