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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.