NY Coffee Crumb Cake!
WOWZERS!!! I’m not sure how I felt so inspired to make this, as these days I have been really into eating as clean as possible, but this recipe just looked too good to pass up! Sweet Jeezzzus, they’re amazing!!
My gracious Mother-in-law gets me a subscription to Cuisine at Home every Christmas. She just re-new’s it. I like it because it deters me from Pinterest and the recipes are crazy good! There are always great cooking tips and tricks too. Usually in the summertime they will have awesome recipes for BBQ’ing and grilling and in the winter they debut delicious comfort food recipes. It’s all really good and unique too!
I was flipping through the magazine and came across the section titled: “The Art of Coffee Cakes.” Can you say DANG!!! I want to make them all! They look so freeking good! I chose to make the New York Crumb Cake because I had mostly all the ingredients and it didn’t look too difficult either.
Jake was having a rough morning and wasn’t feeling well. He came up to me right after my workout at Crossfit and just hugged me with his head lying on my shoulder. He was sweating and whining. For the next half an hour, he didn’t want me to let him down. He wouldn’t lose my sight! I knew he was sick. After a visit to the doctor 45 minutes later, it was apparent that Jake had gotten his first ear infection. Poor little man. I felt so bad for him!!! Although I must say, I absolutely LOVED having him cuddle with me all morning and afternoon. He just wanted his Mommy and no one else. I loved every minute, but also felt terrible for him at the same time. It made me feel needed as a Mother. That feeling is incomparable.
So, we went to CVS, picked up our prescription, got a cookie on our way out and when we got home I dosed him up and put him straight down for a nap. He was out. Finnley looked up at me like, “what are we gonna do now Mom? I’ve been in a car seat getting dragged around Crossfit to doctors offices, the drug store, Jamba Juice…I’m ready to PLAY!!!” As for me, my little precious girl…I’m exhausted and it isn’t even noon! So, I set her amongst the toys in our living room and decided it was as good of a time as ever to make these dang Crumb Cake bites. She helped me along the way…
I didn’t take too many pictures of the actual baking process because it’s not my recipe and quite frankly, I was just enjoying my baking time to myself and wasn’t even thinking about blogging about it until I added the finishing crumble topping and thought to myself how good it looked! So I took a few pictures, but the recipe is pretty self explanatory…not too many exciting pictures to take of the “process” anyway. Unlike the way it tastes. It tastes like pure magic!! If you like coffee cake, or crumb cake or sour cream coffee cake, you’re going to LOVE this one too. It says it’s recipe is based off of a European Crumb Cake brought to the city of New York by German immigrants in 1880′s. Boom!! This has GOT to be good…and it sure is. It took me over an hour to make. I guess I was taking my time. It was therapeutic actually. If you’re having a rough start to the day, or a rough week, or whatever it is; I feel like baking and/or gardening makes everything all better.
I made one batch and am going to bring it down to our Triathlon this weekend and eat it for breakfast, of course after we finish. We should be crossing that finish line around 9:30 I suspect! Hopefully anyway… It will be a perfect treat with a nice hot cup of joe. I can taste it right now! You must just try it for yourself…
Here’s the recipe!
FOR THE CRUMB TOPPING, COMBINE:
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1 stick unsalted butter, melted and slightly cooled
- 1 1/2 cups all purpose flour
FOR THE CAKE, WHISK:
- 1 1/4 cups all purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 6 tbs. unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 cup sour cream
- powdered sugar to sprinkle on top after baking
Preheat oven to 325 degrees. Coat an 8×8 inch baking dish with butter and flour.
For the crumb topping, combine brown sugar, granulated sugar, cinnamon, salt. Add melted butter and stir to combine. Stir in 1 1/2 cups flour until mixture forms moist clumps. Set aside.
For the cake, whisk together all ingredients (flour, baking powder, salt and baking soda) in a bowl. Set aside.
Cream softened butter and 1 cup granulated sugar in a separate bowl with a mixer on medium speed until light and fluffy, 3-5 mins. Beat in eggs, one at a time, then vanilla, beating just until incorporated. Add sour cream and beat just until blended.
Beat in flour mixture in three additions on low speed just until incorporated.
Transfer batter to prepared dish, smooth top. Starting at the edges, drop pea sized clumps/pieces of the brown sugar topping, covering the top layer evenly. Completely cover cake with crumbs (topping will be thick).
Bake cake until topping is golden brown and a toothpick inserted into center of cake comes out clean, 45-50 mins. Let cake cook completely, sprinkle with powdered sugar. Cut into 9 (1 inch) squares.
Let me know what you think?! As I said before, this isn’t my recipe. It is taken directly out of Cuisine at Home. The only credit I can take is that I baked it just as the directions stated and it came out beautifully and delicious! This is a first, as I’m not that great at baking. I love to “cook” but baking is whole different thing. I’m still learning!