culinary review

New York Style Coffee Cake

Last Modified: 10/14/11
First Published: 10/14/11
Views: 823
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Views: 823

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General Info
Servings: 16
Total Cost: $2.66
Cost Per Serving: $0.17
Total Calories: 3,870
Calories/Serving: 242
Sugar, White Granulated (crumbs) 1/3 Cup 66.00 Grams $0.09 255
Brown Sugar, Packed (crumbs) 1/3 Cup 72.60 Grams $0.21 274
Salt, Table (crumbs) 1/4 Teaspoon 1.50 Grams $0.00 0
Cinnamon, Ground (crumbs) 3/4 Teaspoons 1.70 Grams $0.09 5
Butter, Unsalted (crumbs) 8 Tablespoons 112.00 Grams $0.50 800
Flour, Cake (crumbs) 1 3/4 Cup 7.00 Ounces $0.37 868
Flour, Cake (cake) 1 Cup 4.00 Ounces $0.21 496
Sugar, White Granulated (cake) 1/2 Cup 100.00 Grams $0.13 387
Salt, Table (cake) 1/4 Teaspoon 1.50 Grams $0.00 0
Baking Soda, Generic (cake) 1/4 Teaspoon 1.20 Grams $0.00 0
Butter, Unsalted (cake) 6 Tablespoons 84.00 Grams $0.38 600
Extract, Vanilla Pure (cake) 1 Teaspoon 4.33 Grams $0.21 12
Buttermilk (cake) 1/3 Cup 79.20 Grams $0.13 40
Eggs, Chicken (1 egg, cake) * 50.00 Grams $0.17 78
Egg Yolks (1 yolk, cake) * 17.00 Grams $0.17 55

We first learned about the recipe watching America's Test Kitchen and wanted to give it a try. It came out really well, although I don't think you have to be so careful as they are about every detail. The cake will come out great if you follow the basic instructions. It did go very well with coffee.

The two things we did learn though are to not over-mix the crumbs and not to cook it as long as the instructions stated. I think 25-30 minutes in a decent oven it plenty.



  • 1/3 cup white sugar
  • 1/3 cup packed dark brown sugar
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • tablespoons butter, melted and cooled slightly (one stick)
  • 1 3/4 cups cake flour
  • 1 1/4 cups cake flour
  • 1/2 cup white sugar
  • 1/4 teaspoon table salt
  • 1/4 teaspoon baking soda
  • tablespoons butter, softened but still cool
  • teaspoon vanilla
  • 1/3 cup buttermilk
  • large egg
  • large egg yolk
  • Preheat oven to 325°F
  • In a bowl combine white sugar, brown sugar, salt and cinnamon, mix well. Add the melted butter and stir until smooth. Add cake flour and stir until combined. Covered with plastic wrap and set aside on the counter for 10-15 minutes. This allos the gluten to relax.
  • In a standing mixer, combine flour, sugar, salt and baking soda using the paddle. With the mixer running on medium-low, add the butter 1 tablespoon at a time, waiting until each piece breaks down before adding the next. Continue mixing until it has a uniform sandy texture.
  • Add the vanilla, buttermilk, egg and egg yolk. Run mixer on medium-high until batter is smooth and thick, at least 1 minute, or use a handheld electric mixer. The batter will be very thick, almost like frosting.
  • Butter and flour an 8 x 8 inch pan, or use a non-stick spray. Cut a piece of parchment paper, and lay it into the pan, allowing 2 inches to overhang each side. Spread the batter into the pan.
  • Break the crumb mixture into pieces and spread the crumbs around the outer edge of the pan first, then evenly fill in the center.
  • Place the pan in the oven for 25-30 minutes, or until a toothpick inserted in the center of the pan comes out clean. Cool cake in pan for about 30 minutes.

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