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.
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.
One Year Ago: Gluten & Dairy Free Chocolate Pudding
New York Style Coffee Cake
Ingredients
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
Cake:
- 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
Instructions
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Preheat oven to 350 F. Coat the sides and bottom of a glass 9" × 13" baking dish with non-stick cooking spray.
Crumb Topping:
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Mix both sugars, salt, and cinnamon in a medium bowl with a fork.
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Add the melted butter and stir until combined. Fold in the flour until it is absorbed.
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Spread out the crumb mixture on a baking sheet to dry while you make the cake mixture.
Cake:
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Sift together the flour, baking powder, baking soda, and salt in a medium bowl; set aside.
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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.
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Add flour mixture in 2 additions, beating just until incorporated after each addition. Once the batter is smooth, it's ready.
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Pour the batter in the prepared pan. Using a spatula, spread batter evenly in baking dish.
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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.
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Bake for 45 minutes, or until a toothpick inserted comes out clean. Cool on wire rack. Serve at room temperature.
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