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New York Style Crumb Coffee Cake

April 2, 2013 by Cate 26 Comments

Light and moist cake is topped with a thick layer of cinnamon crumbs. This New York style crumb coffee cake is the perfect addition to any brunch spread!

New York Style Crumb Coffee Cake | chezcateylou.com

Apparently cake is not appropriate breakfast food.  Or so I’ve been told.  But add the word coffee in front and it automatically becomes acceptable to eat cake for breakfast!   Now to be honest, this recipe for New York Style Crumb Cake is actually listed in the Cook’s Illustrated app under “dessert” rather than “breakfast.”   However I’m adding the word coffee and turning it into a breakfast recipe!Typically my breakfast is more whole grain and less whole stick of butter, so I decided this recipe would be the perfect thing to make for Easter brunch with my family.  I have always been a huge fan of crumb coffee cake.  What’s not to love about butter and sugar baked together on top of cake?!  And did I forget to mention Cinnamon??  The cake in this recipe is light and fluffy, the perfect complement to the rich, cinnamon crumbs.  Next time I will double the recipe because this was gone before the morning was over!

New york Style Crumb Coffee Cake | chezcateylou.com

The Starting Lineup.

New york Style Crumb Coffee Cake | chezcateylou.com

Making the crumbs.

New york Style Crumb Coffee Cake | chezcateylou.com

The crumbs, before they become crumbs.

New york Style Crumb Coffee Cake | chezcateylou.com

Cake batter.

New york Style Crumb Coffee Cake | chezcateylou.com

Spread the cake batter in the prepared pan.  The parchment overhang makes removing the finished cake easy!

New york Style Crumb Coffee Cake | chezcateylou.com

Before the oven. Look at those crumbs!

New york Style Crumb Coffee Cake | chezcateylou.com

The finished product!  The strawberries on the side make this healthy…

New york Style Crumb Coffee Cake | chezcateylou.com

The perfect crumb to cake ratio!

My little sister commented that this looked just like Entenmann’s, and I think she is right. But it tastes 10 times better!

Print
New York Style Crumb Coffee Cake

New York Style Crumb Coffee Cake

Light and moist cake is topped with a thick layer of cinnamon crumbs. This New York style crumb coffee cake is the perfect addition to any brunch spread!

Ingredients

    For the Crumb Topping:
  • 1/3 cup (2 2/3 ounces) granulated sugar
  • 1/3 cup (2 2/3 ounces) dark brown sugar
  • 3/4 tsp ground cinnamon
  • 1/8 tsp table salt
  • 8 Tbsp (1 stick) unsalted butter, melted and still warm
  • 1 3/4 cups (7 ounces) cake flour
  • For the Cake:
  • 1 1/4 cups (5 ounces) cake flour
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/4 tsp baking soda
  • 1/4 tsp table salt
  • 6 Tbsp (3/4 stick) unsalted butter, cut into 6 pieces, softened but still cool
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/3 cup buttermilk
  • Confectioners' sugar for dusting

Instructions

    For the Crumb Topping:
  1. Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
  2. For the Cake:
  3. Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
  4. In bowl of standing mixer fitted with paddle attachment (or you can do this with a handheld mixer), mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping as necessary.
  5. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces (use both hands to break apart the crumb dough, rolling the broken dough between your thumb and forefinger) and spread in even layer over batter, beginning with edges and then working toward center.
  6. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 - 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners' sugar just before serving.

Notes

Recipe from America's Test Kitchen

3.1
https://chezcateylou.com/new-york-style-crumb-coffee-cake/
© Chez CateyLou. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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Filed Under: CateyLouBakes Tagged With: America's Test Kitchen, Baking, Breakfast, Brunch, CateyLouBakes, Cinnamon, Coffee Cake, crumb coffee cake, crumbs, easter, Food, Recipe

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Buttermilk Biscuits »

Comments

  1. Mr. & Mrs. P (@MrandMrsPmiami) says

    April 2, 2013 at 11:44 am

    Love this Crumb cake!! Looks so simple to make as well!!!

    Reply
    • CateyLou says

      April 2, 2013 at 12:43 pm

      Thanks! It really is simple to make!

      Reply
  2. Marie-Pier | 4 Seasons at Home says

    April 2, 2013 at 1:37 pm

    Finally a cake recipe for breakfast! The cake batter looks delicious and with a bunch of fresh fruits, it’s so healthy! 😉 This will be perfect for my next brunch. Thanks for sharing!

    Reply
  3. foods for the soul says

    April 2, 2013 at 3:39 pm

    I’m with you. It seems strange that I can say “coffee” in front of “cake” and immediately be allowed to eat it for breakfast. (Maybe I’ll say “coffee chocolate cake” sometime and see if that works too…) But I absolutely adore crumb-topped coffee cakes, and yours looks divine! Save a slice or two for me when you bake it again! :]

    Reply
    • CateyLou says

      April 4, 2013 at 8:44 am

      I love your idea of “coffee chocolate cake” for breakfast 🙂

      Reply
      • foods for the soul says

        April 4, 2013 at 3:21 pm

        Thanks! Maybe we should try it out sometime. I’m sure we could add fruit so it wasn’t entirely unhealthy…

        Reply
  4. Averie @ Averie Cooks says

    April 2, 2013 at 5:16 pm

    This looks totally do-able! I do love CI recipes but sometimes they go on and on for a ‘simple coffeecake’ but this looks so quick. And those big CHUNKS of streusel..YES!!! I have looked at this recipe before but now I need to make it!

    Reply
    • CateyLou says

      April 4, 2013 at 8:43 am

      Averie you are so right! Sometimes the CI recipes just have so many steps. I think that’s why I was drawn to this one, simple but delicious!

      Reply
  5. oneenglishteacher says

    April 2, 2013 at 9:20 pm

    I’m really liking the philosophy that I can add the word coffee before anything and turn it into breakfast. I wholeheartedly embrace it 🙂 This coffee cake looks delicious!

    Reply
  6. Mary Murphy says

    April 2, 2013 at 9:32 pm

    I think you’re trying to kill my diet. One of my favorite memories of summer camp in Texas (not New York) is the coffee cake that was to die for. This looks a lot like it. Will try when I’m having a weak moment.

    Reply
    • CateyLou says

      April 4, 2013 at 8:42 am

      Ha, that’s why I made this when I was home in St. Louis – so that I wouldn’t eat the whole thing!!

      Reply
  7. SaffronSkye says

    April 2, 2013 at 10:35 pm

    I really like your process pictures. Sometimes I feel like I’m making food wrong because I don’t know what it’s supposed to look like…. And the blue and white dishes are lovely!

    Reply
    • CateyLou says

      April 4, 2013 at 8:40 am

      Thank you so much!

      Reply
  8. PastryCrumbs says

    April 2, 2013 at 10:39 pm

    Hey, stop it! You’re making my mouth water 🙂
    This looks absolutely delicious and the strawberries definitely make it super healthy! In fact, if we put this on a plate with some bananas & blueberries then I’m sure we could afford to eat the whole thing! 😉
    Great job.

    Reply
    • CateyLou says

      April 4, 2013 at 8:39 am

      Thank you! I’m glad you share my views on fruit making this healthy 🙂

      Reply
  9. kt says

    April 3, 2013 at 12:14 pm

    I love those ginormous crumbs! I wonder if those would translate well into breakfast-cupcakes?

    Reply
    • CateyLou says

      April 4, 2013 at 8:38 am

      Kt, I definitely think these would make a delicious breakfast cupcake! Call it a muffin so that you don’t feel guilty eating it for breakfast…

      Reply
  10. Jackie @ Domestic Fits.com says

    April 3, 2013 at 10:50 pm

    look at those giant crumbs! Love it, looks perfect 🙂

    Reply
    • CateyLou says

      April 4, 2013 at 8:37 am

      Thanks, Jackie! I just couldn’t help myself when making the crumbs, I wanted them to be huge!

      Reply
  11. birdsongbread says

    April 4, 2013 at 8:09 am

    I nominated you for the Liebster Award. Go to http://www.birdsongbread.wordpress.com for more information. See post “Almost Famous.”

    Reply
  12. daisyandthefox says

    April 12, 2013 at 8:37 pm

    cake for breakfast any day! 😀 woo – love it!

    Reply
  13. Carol | a cup of mascarpone says

    April 18, 2013 at 8:08 am

    I adore a classic crumb coffee cake…and yours looks absolutely fabulous, CateyLou!!!

    Reply
    • CateyLou says

      April 18, 2013 at 8:24 am

      Sometimes the classics are the best, aren’t they?!

      Reply
  14. Eva says

    January 15, 2014 at 6:48 am

    I like the idea that you make crumbs with brown sugar. I´ve never tried this before, but I´m sure it tastes great. I think I´ll have to bake this cake, just to find out and make sure (and probably eat way too much cake again).

    Reply
    • Cate says

      January 17, 2014 at 8:37 pm

      Thanks, Eva! I think you will really like the brown sugar in the crumbs!

      Reply

Trackbacks

  1. Overnight Oats | Chez CateyLou says:
    June 25, 2013 at 10:31 am

    […] I have a healthier recipe for you. Because as much as I wish every breakfast could be coffee cake and pancakes, most mornings it is an english muffin and berries or some oatmeal. I love steel cut […]

    Reply

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