New York Style Coffee Cake

Last month, I bought a huge container of sour cream. I wanted to make Honey Bee Sweet's marble cake and to attempt making many more desserts that required sour cream. With that container of sour cream I was able to make 1 batch of scones, 1 marble cake, 1 sour cream pound cake, 1 New York style coffee cake and 1 batch of chocolate glazed donut muffins. I was halfway through the container of sour cream when I didn't know what else to make. I went on google reader and found this recipe that used a bunch of sour cream. Right then and there, I decided that I would make this cake.

The cake was pretty simple. The only problem I ran into while making this cake was I ran out of eggs. A few steps into the cake making, I looked in my fridge and discovered that we only had one egg left! Luckily, my aunt and uncle live only a few blocks away, so I quickly called and asked if I could have some eggs. My grandma answered the phone and said, "Come on over." I rode my bike there, got the eggs, returned home and promptly started continuing my cake mixing. Problem solved!

I didn't have a 9x13 glass pan so I used a 8x12 glass pan. I chose to decrease the topping by 25%. Boy am I glad I did that! When the cake was baking, it rose; if I had made the full amount of topping, my cake would have spilled over. That would have been a terrible disaster... Now it's time for the recipe.

Thanks to Karly from Buns In My Oven for sharing this recipe!


New York Style Coffee Cake
Very lightly adapted from Buns In My Oven who got the recipe from Baked Explorations
(I changed the proportion of the crumb topping and the cake. I also slightly decreased the amount of sugar in the cake.)



Ingredients
Crumb Topping
3/4 cup brown sugar, semi firmly packed
6 tbsp granulated sugar
a scant 1/2 tsp of salt (I tried .4 tsp)
3 1/2 tsp cinnamon
3/4 cup butter, melted
234 grams all purpose flour or 2 cups flour minus 2 tbsp

Cake
2 1/2 cups all-purpose flour
3/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
12 tbsp butter (1 1/2 sticks)
a scant 1 1/2 cups granulated sugar (I definitely didn't use the whole amount)
2 large eggs
1 1/4 cups sour cream
1 tsp vanilla

Preheat oven to 350*F and butter the 8x12 inch pan. I used the leftover butter wrappers from all the butter that was used in this recipe and rubbed the leftover butter on the pan. A metal pan may be used, but the cake will have crispy edges.

For the crumb topping, mix the sugars, salt and cinnamon in a medium bowl.

Whisk in the melted butter until the mixture is combined.
Mix in the flour until uniform in mixture. Spread crumb topping on a sheet of parchment paper to dry.


For the cake, sift together the flour, baking powder, baking soda and salt in a medium bowl and set aside.

Cream butter to a smooth consistency, add the sugar and continue beating until light and fluffy. Beat in the eggs, one at a time, until just combined. Don't over mix!

Scrape the sides of the bowl and continue mixing for 30 seconds. Add the sour cream and vanilla extract, just beating until uniform in mixture.

Add the flour mixture that was set aside in three portions. Making sure to scrape the bowl after each addition. Again, do not over mix.

Spread the batter into the prepared glass pan.

Now, grab a fistful of the crumb topping and squish it together. Then peel off pieces and scatter on the cake.

Repeat these steps until all the topping is used up. There should be a thick layer of topping.

Bake at 350*F for 55 minutes if using a 8x12 inch pan. Perform a toothpick test to see if the cake is finished baking. Make sure to rotate the pan every 15 minutes or so while baking (rotate the pan 2 times total). Cool pan on wire rack for 30 minutes.

Serve hot and warm, or cool.

If unable to finish the cake, it may be stored in a tight container at room temperature for up to 3 days.

The cake is really soft and moist when it's hot. When it cools down, it is a bit denser but still lovely. My family loved this cake. Since it was such a big cake, I also brought some to school for my friends. A., the friend who gave me the sugar cookie recipe, said that it was the best cake ever. Other people also gave good reviews of this cake. If you like coffee cakes, this is a must try!


P.S. I also found the exact same recipe here.