Coffee cake NYTIMES

 Coffee Cake

By Lidey Heuck

Updated Nov. 21, 2023

Christopher Testani for The New York Times. Food Stylist: Simon

Andrews.

Total Time 1 hour 5 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Rating (990)

Cinnamon-sugar crumble does double duty for this classic cake, serving as

both a topping and a thick ribbon running through the middle. This coffee cake

is light and fluffy, thanks to a cup of buttermilk in the batter. For added crunch,

add a cup of finely chopped walnuts or pecans to the crumble mixture. The

cake will keep at room temperature, wrapped well, for several days, but the

crumb topping will be the most crisp on the day the cake is made.

INGREDIENTS

PREPARATION

Yield: One 9-by-13-inch

cake (12 to 16

servings)

Step 1

Heat the oven to 350 degrees. Grease a 9-by-13-

inch pan with butter, then line the bottom with

parchment paper, leaving an overhang on two

sides; dust the exposed sides with flour.

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Page 1of 3FOR THE CAKE

1 cup/226 grams

unsalted butter (2 sticks),

at room temperature, plus

more for greasing the pan

2½ cups/325 grams all-

purpose flour, plus more

for dusting

1¼ cups/250 grams

granulated sugar

3 large eggs, at room

temperature

1 tablespoon vanilla

extract

2 teaspoons baking

powder

½ teaspoon baking soda

1 teaspoon kosher salt

(such as Diamond Crystal)

1 cup/240 milliliters

buttermilk, at room

temperature

FOR THE CRUMBLE

1¾ cups/228 grams all-

purpose flour

1½ cups/300 grams light

brown sugar, lightly

packed

¾ cup/170 grams

unsalted butter (1½

sticks), at room

temperature

1 tablespoon ground

cinnamon, plus more for

Step 2

Make the crumble: Combine the flour, sugar,

butter, cinnamon and salt in a medium bowl. Mix

well with your hands until the mixture forms

crumbles (they may not be uniform in size), and

set aside.

Step 3

Make the cake: In the bowl of a stand mixer fitted

with the paddle attachment (or in a large bowl if

you are using a hand mixer), combine the butter

and sugar. Mix on medium-high speed until light

and fluffy, about 3 minutes. Reduce the speed to

low and add the eggs, one at a time, scraping

down the sides of the bowl with a spatula after

each addition. Add the vanilla extract and mix

until just combined.

Step 4

In a medium bowl, whisk together the flour,

baking powder, baking soda and salt. With the

mixer on low, gradually add the dry ingredients

and the buttermilk in three parts, beginning and

ending with the flour mixture. Use a spatula to

make sure the batter is well mixed.

Step 5

Spoon half the batter into the prepared pan,

smoothing it into an even layer. Scatter 2½ cups of

the crumble evenly over the cake, then sprinkle

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Page 2 of 3sprinkling

½ teaspoon kosher salt

(such as Diamond Crystal)

the crumble evenly over the cake, then sprinkle

lightly with more cinnamon. Spoon the rest of the

cake batter over the crumble layer in big

spoonfuls. Gently spread with a spatula to cover,

then top with the remaining crumble.

Step 6

Bake until the crumble is browned and a toothpick

inserted into the center of the cake comes out with

just a few crumbs on it, 35 to 40 minutes. Cool for

at least 30 minutes, then run a knife around the

edges of the cake and remove it using the

parchment paper overhang. Cut into squares and

serve. (You can also serve the cake directly from

the pan.) The cake will keep, well wrapped at

room temperature, for up to 3 days.