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.

https://cooking.nytimes.com/recipes/1024623-coffee-cake 11/11/25, 11:52 AM

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

https://cooking.nytimes.com/recipes/1024623-coffee-cake 11/11/25, 11:52 AM

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.

Zucchini mushroom orzo

 

ZUCCHINI AND MUSHROOM ORZO

Add zucchini and mushrooms to orzo and you have a creative and tasty side dish. The onions, garlic, fresh parsley and Parmesan cheese make it even more delicious. You can even add chicken or shrimp to it and have a complete meal that is so easy to prepare. 

• Author:Olga's Flavor Factory
 
• Prep Time:20 mins
 
• Cook Time:25 mins
• Total Time:45 mins
 
• Yield: 4-6
 
• Category:Sides

INGREDIENTS

SCALE

• 8 oz orzo pasta
• 1 Tablespoon butter or oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 8 oz fresh mushrooms, sliced ( I used white button mushrooms, but you can use any mushrooms that you like)
• 1 medium zucchini, about 8 oz, chopped
• salt, ground black pepper, to taste
• 1/4 - 1/2 cup finely grated Parmesan cheese

INSTRUCTIONS

1. Bring a medium-large pot of salted water to a boil and cook the orzo according to how you like it, more on the al dente side, if that's what you prefer, or make it soft and mushy, if you're like my husband, haha. You'll be eating it, so cook it however you like, not necessarily by the package instructions.
2. While the water is coming to a boil and the pasta is cooking, prep and cook the rest of the ingredients. If you time things right, everything will finish cooking at the same time, and how cool is that? I love when things work out like that in the kitchen.
3. In a medium skillet, heat the butter until it melts and then add the chopped onion, seasoning with salt and pepper. Cook for 3-5 minutes, until the onions are soft and tender.
4. Add the mushrooms and garlic to the skillet, also seasoning with salt and pepper and cook for another 5-8 minutes. At first, the mushrooms will get watery, but eventually, all the extra liquid will cook off and the mushrooms will start to get golden.
5. When the mushrooms start to get some color on them and turn golden brown, add the chopped zucchini and also season with salt and pepper to taste.
6. Keep cooking the zucchini for just 3 minutes or so, just until it loses its rawness, but that's all. Zucchini cooks really fast, and if you keep it on the heat too long, it will get watery and mushy.
7. At this point, the pasta should be cooked. Drain the orzo and add all the cooked vegetables and mushrooms to the pot, mixing to combine.
8. Add the Parmesan cheese. You can add just a 1/4 of a cup, or if you want to make it really cheesy, add a full 1/2 cup; it's totally up to you. Add the chopped parsley and also mix to combine.
9. Serve hot.

NOTES

Leftovers reheat really well, so all you have to do is microwave it or add just a teaspoon or two of oil or butter, add the orzo and cook on medium heat until the orzo is hot all the way through. You can add a splash of water or broth to thin it out a bit and to help it reheat faster.

Instead of the orzo, you can use any other type of pasta or even rice.

Lentil Kale salad

 

Lentil Salad

Prep Time: 20minutes mins

Cook Time: 20minutes mins

Total Time: 40minutes mins

Serves 4 to 6

This lentil salad recipe is a perfect make-ahead lunch or healthy side dish! It's filled with fresh veggies, feta, olives, and a zingy lemon dressing. It keeps well for up to 4 days in the fridge.

Ingredients

Dressing

• ¼ cup extra-virgin olive oil
• ¼ cup fresh lemon juice
• 3 garlic cloves, grated
• 1 teaspoon Dijon mustard
• 1 teaspoon Italian seasoning, or za'atar
• 1 teaspoon sea salt
• ¼ teaspoon ground cumin
• Freshly ground black pepper

For the Salad

• 2½ cups cooked French green lentils, from 1 cup uncooked
• 3 Persian cucumbers, thinly sliced into half-moons
• ¾ cup yellow grape tomatoes, halved
• ½ cup diced red onion
• 4 lacinato kale leaves, stemmed, leaves torn
• 4 red radishes, thinly sliced
• Heaping ½ cup crumbled feta cheese
• Heaping ½ cup green olives, pitted and halved
• ¼ cup chopped fresh parsley
• ¼ cup fresh mint leaves

Instructions

• Make the dressing: In a large bowl, whisk together the olive oil, lemon juice, garlic, mustard, Italian seasoning, salt, cumin, and several grinds of pepper.
• Assemble the salad: Add the lentils, cucumbers, tomatoes, red onion, kale, radishes, feta, and olives to the bowl with the dressing and toss to coat. Add the parsley and mint and toss again. Season to taste and serve.

Chocolate pudding cake

 

Chocolate Pudding Cake Recipe

This self-saucing Chocolate Pudding Cake is soft and moist, with a gooey chocolate pudding layer on the bottom. Serve it warm with ice cream!

Prep Time10minutes mins

Cook Time35minutes mins

Total Time45minutes mins

Course: Dessert

Cuisine: American

Total Cost: ($5.84 recipe / $0.97 serving)

Servings: 6 servings (approx 3-inch square of cake each)

Author: Jess - Budget Bytes

Ingredients

Cake Ingredients

• ½ Tbsp instant coffee $0.93
• ¼ cup light brown sugar $0.13
• ¼ cup granulated sugar $0.18
• 1 cup flour $0.39
• 1 tsp baking powder $0.04
• 1 tsp baking soda $0.01
• ¼ cup cocoa powder $0.73
• ½ cup semi-sweet chocolate chips $0.99
• 1 tsp vanilla extract $0.65
• ¾ cup half & half $0.98

Topping Ingredients

• ½ cup brown sugar $0.26
• ¼ cup granulated sugar $0.18
• 2 Tbsp cocoa powder $0.36
• ⅛ tsp salt $0.01
• 1 cup boiling water $0.00

Instructions

• Preheat oven to 350. Combine instant coffee, light brown sugar, granulated sugar, flour, baking powder, baking soda, cocoa powder, and semi-sweet chocolate chips in a mixing bowl and mix to combine.
• In a separate bowl, combine vanilla extract and half & half. Stir the wet mixture into the dry mixture with a spoon until combined. Pour it into a buttered or sprayed cake pan.
• Then, combine the topping ingredients: brown sugar, granulated sugar, cocoa powder, and salt in a separate bowl.
• Generously sprinkle all the sugar cocoa topping over the cake. Don't mix it in!
• Then, pour the boiling water over the top (don't mix it in!)
• Transfer the cake pan to the oven for 35 minutes. Serve warm.