Why is it called coffee cake?

This classic cake gets its name not from what's in it (because there's no coffee involved in making coffee cake), but from what it's best served with. Coffee cake tastes delicious with a cup of warm coffee.

Can this coffee cake recipe be doubled?

Unfortunately I don't think this recipe would hold up well if doubled. The reason being, double the recipe would bake in a 9x13 dish but since the crumble layer is so heavy, I think the middle of the cake would really struggled to bake through.

Can I use more flour in place of the cornstarch?

The cornstarch is there to lighten the texture of the crumble topping. I don't suggest replacing this as it can change how the crumble bakes.

Can this cake be made gluten free?

Absolutely - just swap the all-purpose flour with a cup-for-cup gluten-free baking flour. I like Bob's Red Mill (the blue bag) or King Arthur measure for measure. Use the same weight listed in the recipe.

How do I adjust the salt if I use unsalted butter?

If using unsalted butter, add 1/4 tsp of kosher salt to the crumble and add a total 1/2 tsp of kosher salt to the cake batter.

Why did my cake sink in the middle?

This can happen if the cake isn't in the oven for long enough. To tell when it's done, it should be evenly puffed and golden on the high points. Tap the center with your finger and if it bounces back, it's ready. If it feels squishy, keep baking.

Why is my crumble so thick and tough?

This happens when you use too much flour. When measuring, spoon the flour into your cup and level it off for light and fluffy cups. But as always, I suggest weighing your ingredients for accuracy.

How long does coffee cake keep?

Since this coffee cake is so moist, it stays that way for a quite a few days. This cake will still taste good for up to 5 days.

How do you store coffee cake?

Keep the coffee cake in a container at room temperature or in the refrigerator - it's delicious either way!

Moist & Buttery Coffee Cake - Butternut Bakery

Description

This coffee cake is inspired by the New York style version, with EXTRA crumble on top and an incredibly buttery and moist cake on the bottom. It’s so decadent but not overly sweet – just coffee cake perfection.

Ingredients

Crumble

1 2/3 cup (215g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
1/4 cup (30g) cornstarch
1/2 cup (100g) light brown sugar, packed
1/2 cup (100g) granulated sugar
1 tsp ground cinnamon
3/4 cup (168g) salted Kerrygold butter, melted

Coffee Cake

1/4 cup (56g) salted Kerrygold butter, room temp
2 tbsp oil (vegetable, canola, or melted coconut)
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk
1 tbsp vanilla extract or vanilla bean paste
1/2 cup (120g) sour cream
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp kosher salt (1/2 tsp if using unsalted butter)
1 cup (128g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
Powdered sugar, for dusting

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Instructions

Crumble

In a medium bowl, mix together the flour, cornstarch, brown sugar, sugar, and cinnamon (add a pinch of kosher salt if using unsalted butter).
Pour in the butter and mix, ensuring all of the crumble is evenly hydrated with no patchy dry spots. It should be very thick and clumpy.
Place the bowl in the refrigerator while we make the cake batter.

Coffee Cake

Preheat the oven to 350F and grease and line an 8×8 pan with parchment paper. Allow the paper to reach up and over the sides for easy removal once the cake is baked.
In a large bowl, use a fork to mash and mix together the butter, oil, and sugar. Once combined, switch to a whisk and thoroughly mix until creamy and lightened in color. Now whisk in the egg, egg yolk, vanilla, and sour cream. Once smooth, whisk in the baking soda, baking powder, and salt to distribute. Last, whisk in the flour until you reach a creamy cake batter.
Spread the batter into the prepared pan. Remove the crumble from the refrigerator – it should be nearly solidified together so use your hands to break it up into a fine crumb. Sprinkle a thick and even layer over the batter.
Bake for 30 to 35 minutes or until the cake has an even rise and the center doesn’t move when the pan is nudged.
Allow the cake to cool for about an hour, then release it from the pan, top with a dusting of powdered sugar, slice, and enjoy!

Equipment

8×8 Baking Pan

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Notes

BUTTER – Since butter plays a huge role in this coffee cake, it’s important to use a rich and flavorful butter. Kerrygold is my favorite as it’s SUPER creamy with a strong butter flavor.

Prep Time: 20 minutes
Cooling Time: 1 hour
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American