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a stack of two slices of coffee cake

Buttery Coffee Cake


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5 from 12 reviews

  • Author: Jenna Barnard
  • Total Time: 1 hour 40 minutes
  • Yield: 12 slices

Description

This coffee cake is inspired by the New York style version, with EXTRA crumble on top and an incredibly rich and buttery 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
  • 1/4 cup (30g) cornstarch
  • 1/2 cup (105g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 tsp ground cinnamon
  • 3/4 cup (180g) salted Kerrygold butter, melted

Coffee Cake

  • 1/4 cup (55g) salted Kerrygold butter, room temp
  • 3/4 cup (150g) granulated sugar, divided
  • 2 large eggs, room temp
  • 1 tbsp vanilla extract
  • 1 cup (230g) sour cream, room temp
  • 3/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 1/2 cups (195g) all-purpose flour
  • Powdered sugar, for dusting

Instructions

*NOTE: This recipe makes a rich and dense cake. If you prefer a fluffier cake, use 3/4 cup (180g) of sour cream instead and add 1/4 tsp baking powder.

Crumble

  1. In a medium bowl, mix together the flour, cornstarch, brown sugar, sugar, and cinnamon.
  2. 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.
  3. Place the bowl in the refrigerator while we make the cake batter.

Coffee Cake

  1. Preheat the oven to 350F and arrange the oven rack in the middle of the oven. 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.
  2. In a mixing bowl using a hand or stand mixer with the paddle attachment, add the butter and 1/2 cup of sugar. Mix on medium-high speed until creamy, light, and fluffy.
  3. Pour in the remaining 1/4 cup of sugar and mix to combine.
  4. Now mix in one egg, scrape down the bowl, and mix in the other egg along with the vanilla.
  5. Once smooth, mix in the sour cream followed by the baking soda and salt.
  6. Last, mix in the flour. When it appears to be fully mixed in, switch to a rubber spatula to gently mix the batter a couple times by hand just to ensure everything is evenly combined.
  7. Spread the batter into the prepared pan. Taking the crumble from the refrigerator, sprinkle an even layer over the cake batter and ensure absolutely no cake batter is peaking through.
  8. Bake for 50-55 minutes or until the cake has an even rise with golden brown edges.
  9. Allow the cake to cool for 30-45 minutes, then release it from the pan.
  10. Top with a dusting of powdered sugar, slice, and enjoy!

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: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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