New York Style Coffee Cake

Welcome to another addition of The Secret Recipe Club.




I had so much fun with my first post that I couldn’t wait for my next assignment!  This month I had the pleasure of cooking from Yummilicious Bakes.  Avanika’s blog is filled with lots of awesome baked goods, and if they’re yummilicious to blog about – they’ve gotten Avanika’s highest foodie honor.


I started scouring her recipe index for inspiration.  Most of the recipes I opened were previous SRC posts.  She’s been in the club awhile.  I wanted to find a new to SRC recipe to make and searching.  Then it happened…lightening struck.  One word: Baked.


New York Style Coffee Cake 2


I’ve been in love with Baked ever since winning the Baked Elements cookbook from Valerie.  When I saw this coffee cake recipe was from the Baked Explorations cookbook, I knew I had found my recipe.  This coffee cake is incredibly moist, has a great crumb, and has tons of crumbly topping – which is what I love about coffee cake.  This may in fact be the best coffee cake I’ve ever had.  For realsies.  Get a fork.  I’m bringing the coffee cake.


New York Style Coffee Cake 1

One Year Ago: Gluten & Dairy Free Chocolate Pudding


1 from 1 vote

New York Style Coffee Cake

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Author Baked


Crumb Topping:

  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 tablespoon cinnamon
  • 1 cup 2 sticks unsalted butter, melted
  • 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
  • 1 1/2 sticks unsalted butter room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 1/4 cups sour cream
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 F. Coat the sides and bottom of a glass 9" × 13" baking dish with non-stick cooking spray.

Crumb Topping:

  1. Mix both sugars, salt, and cinnamon in a medium bowl with a fork.
  2. Add the melted butter and stir until combined. Fold in the flour until it is absorbed.
  3. Spread out the crumb mixture on a baking sheet to dry while you make the cake mixture.


  1. Sift together the flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  2. In a large bowl, cream butter until pale and smooth. Add sugar, and beat till fluffy. Add the eggs one at a time, beating between each addition. Add in the sour cream and vanilla; beat until smooth.
  3. Add flour mixture in 2 additions, beating just until incorporated after each addition. Once the batter is smooth, it's ready.
  4. Pour the batter in the prepared pan. Using a spatula, spread batter evenly in baking dish.
  5. Using your hands, scoop up a handful of the crumb topping, make a fist so that it holds together, then break off chunks and drop over the cake. Repeat until all the topping is used up. You will have a thick layer of topping.
  6. Bake for 45 minutes, or until a toothpick inserted comes out clean. Cool on wire rack. Serve at room temperature.


New York Style Coffee Cake 3

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  1. says

    I’m wishing for a piece of this right now! This and a hot cup of coffee! Of course, because don’t you have to have coffee with coffee cake? Looks delicious, I’ll have to add this to my list of things to make! Pinning!

    • Julie says

      Hi Julie. Yes, the picture is an 8×8 pan. I made a half recipe since there were only two adults around to help eat the cake. 🙂 I just packed on the crumb topping.

  2. Geney says

    4 stars
    I am making this coffee cake right now but my toping sticks together like dough should I refridgerate it or should I just try to crumble small pieces? It already taste good though. lol

    • Julie says

      Hi Geney! Sorry I was at work all day today and just got home. If the topping is sticking together too much, all a bit more flour. you want it slgihtly on the dry side but it should be wet enough to stick to itself if you pinch it with your fingers. Does that make sense? It’s been a long day. 🙂

  3. Erin says

    1 star
    So, I saw this post on FB, haven’t seen your blog before, but this looked too good to pass up! So I made it step by step (other than adding a couple more spices to the topping and sprinkling with shredded coconut), and I’m not a novice baker, but the topping seeped into the cake and now I have a mushy (though tasty) cake, not a crumble. After 45 min, it was bubbling in the middle, still really wet, so I gave it another 15. Looked done, tooth pick came out dry. Just cut into it, and though the edges are crunchy, the cake part is like wet sugar. :/ What did I do wrong here? Why did the topping seep down into the cake? It looked awesome before I put it in the oven. 🙁

  4. Kyla says

    Hi! We are about to make this cake…cannot wait! But in the instructions is says to use a 9X13 pan, but the photos show a square pan…which would be correct? Thanks!!

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