Coffee Cake
Updated November 20, 2023
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour 5 minutes
- Prep Time
- 10 minutes
- Cook Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE CAKE
1 cup/226 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan
2 ½ cups/325 grams all-purpose flour, plus more for dusting
1 ¼ cups/250 grams granulated sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt (such as Diamond Crystal)
1 cup/240 milliliters buttermilk, at room temperature
FOR THE CRUMBLE
1 ¾ cups/228 grams all-purpose flour
1 ½ cups/300 grams light brown sugar, lightly packed
¾ cup/170 grams unsalted butter (1 ½ sticks), at room temperature
1 tablespoon ground cinnamon, plus more for sprinkling
½ teaspoon kosher salt (such as Diamond Crystal)
Nutritional analysis per serving (12 to 16 servings)
71 grams carbs; 101 milligrams cholesterol; 524 calories; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams saturated fat; 25 grams fat; 1 gram fiber; 320 milligrams sodium; 6 grams protein; 40 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Grease a 9-by-13-inch pan with butter, then line the bottom with parchment paper, leaving an overhang on two sides; dust the exposed sides with flour.
- Step 2
Make the crumble: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl. Mix well with your hands until the mixture forms crumbles (they may not be uniform in size), and set aside.
- Step 3
Make the cake: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if you are using a hand mixer), combine the butter and sugar. Mix on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, one at a time, scraping down the sides of the bowl with a spatula after each addition. Add the vanilla extract and mix until just combined.
- Step 4
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. With the mixer on low, gradually add the dry ingredients and the buttermilk in three parts, beginning and ending with the flour mixture. Use a spatula to make sure the batter is well mixed.
- Step 5
Spoon half the batter into the prepared pan, smoothing it into an even layer. Scatter 2½ cups of the crumble evenly over the cake, then sprinkle lightly with more cinnamon. Spoon the rest of the cake batter over the crumble layer in big spoonfuls. Gently spread with a spatula to cover, then top with the remaining crumble.
- Step 6
Bake until the crumble is browned and a toothpick inserted into the center of the cake comes out with just a few crumbs on it, 35 to 40 minutes. Cool for at least 30 minutes, then run a knife around the edges of the cake and remove it using the parchment paper overhang. Cut into squares and serve. (You can also serve the cake directly from the pan.) The cake will keep, well wrapped at room temperature, for up to 3 days.
Private Notes
Comments
The instructions are a bit muzzy. What step 4 means is to add one-third of the flour mixture, followed by one-half of the buttermilk, followed by one-half of the remaining flour mixture, followed by the remaining buttermilk, and finishing with the remaining flour mixture. Or, more briefly, the flour is added in three equal parts and the buttermilk is added in two equal parts, alternating with the flour.
Excellent recipe. I made it into 3 small loaves and shared 2 with neighbors . One is begging me to make more as it is the best coffee cake he ever had and the other said the same and brought me roses! It is absolutely delicious. By the way my husband said the same thing.
For 2 people, use a 9x9 pan. Here's the conversion. Cake Butter 156 grams Flour 225 grams Sugar 173 grams Eggs 2 Vanilla 1.7 teaspoons Baking Powder 1.50 teaspoons Baking Soda 0.3 teaspoons Kosher Salt 0.7 teaspoons Buttermilk 0.7 teaspoons Topping Butter 118 grams Flour 158 grams Brown Sugar 208 grams Ground Cinnamon 1.7 teaspoons Kosher Salt 0.7 teaspoons
This recipe needs to be rewritten. There are separate ingredient lists for the Crumble and the Cake. The instructions say to make the Crumble first, yet the first-listed set of ingredients is for the Cake. Not realizing this, I dumped all the ingredients for the Cake into a bowl thinking it was the ingredient list for the Crumble. Threw the whole thing in the garbage and had to start over. On the plus side, final product was really good and got lots of compliments.
Would you say this cake is very moist?
I’m thankful for the comments! This recipe is fairly simple, but challenging because it is so poorly written. The ingredients are not listed in the correct order butter, eggs, flour, then sugar. The instructions are confusing. The suggested weights of half the batter and adding the second half of the batter using a pastry bag/baggie is brilliant! The coffee cake is in the oven and despite my challenges smells delightful!