Thursday, January 8, 2015

New York Style Crumb Coffee Cake

I wanted to make something warm and delicious for breakfast. This coffee cake hit the spot! The cake batter doesn't look like much, but it's enough - trust me. There's just PLENTY of topping that goes over it. ;)

Crumb Topping:
1/3 cup granulated sugar
1/3 cup brown sugar
3/4 tsp cinnamon
1/8 tsp salt
8 tbsp (1 stick) butter, melted
1-3/4 cup pastry flour

Cake Batter:
1-1/4 cup pastry flour
1/2 cup granulated sugar
1/4 tsp baking soda
1/4 tsp salt
6 tbsp butter, cut into 6 pieces, softened but still cool
1 large egg
1 egg yolk
1 tsp vanilla extract
1/3 cup buttermilk

Preheat oven to 325. Spray a 9x13 pan with cooking spray (or slightly smaller if you want more dense cake).

In a medium bowl, whisk together the sugars, cinnamon, and salt. Pour the butter over the top and mix with a wooden spoon until incorporated. Add the pastry flour and mix until it incorporates (it will be chunky, but no flour will be noticeable).

In a bowl with a stand mixer using the paddle, mix flour, sugar, baking soda, and salt on low speed to combine. Add butter one piece at a time, beating on low until there are no visible butter chunks. Add the egg, egg yolk, vanilla, and buttermilk, and mix until all has been incoporated.

Spread dough into pan. Sprinkle crumb topping over it, squeezing the dough into a crumbly mixture if not already. Do not press the topping into the batter - just let it sit on top.

Bake for 20-24 minutes, or until crumbs are golden and a toothpick comes out clean.

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