I’ve never understood coffee cakes that skimp on the crumb topping. That seems to me one of the most essential parts of a coffee cake. Then again, when I come across a recipe that doesn’t seem to have enough topping I just double it, so it’s not like I let those crumbless cakes interfere with my high crumb standards anyways.

This recipe takes the topping to a whole new level. It is piled on there to the extent that it ends up being about 2/3 cake and 1/3 crumb. I guess that’s what makes it New York-style? I’m from the south, so that’s just my best guess based on the title. Per usual, I tried pieces at all temperatures over the course of the
time it was on my counter (just so I could report back, obviously), and
my favorite was heated up for about 15 seconds. The cake itself is relatively dense when it’s just room temperature, though not in a bad way. Heating it makes it seem much lighter and the cake flavor came through stronger as well.  That’s just my personal preference for this recipe. That’s not to say I didn’t like it room temperature. I ate it that way day one and two, and heated it after that to combat the inevitable drying out that usually occurs as coffee cakes sit out. All-in-all, this is a delicious coffee cake, and I highly recommend everyone trying it out!

As a side note – sorry for the delay in posts. I was out of town for a few weekends, moved to a new house which meant everything was a bit chaotic in the kitchen realm for awhile, and then my computer decided to start moving at a snail’s pace, which in turn meant I couldn’t go through my pictures without wanting to smash it into a million pieces. The computer issue hasn’t been resolved, but I’ll work on my patience or stop being lazy and take it by the Apple Store. The good news is my new house has plenty of light so hopefully you’ll start getting pictures that look much better than these (…which were taken in a basement apartment that was pretty much void of sunlight).

New York Style Crumb Cake
Recipe from Kitchen Meets Girl
Ingredients

For the crumb topping:
• 1/3 cup sugar
• 1/3 cup packed dark brown sugar
• 3/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 8 tablespoon butter, melted
• 1 3/4 cup cake flour

For the cake:
• 1 1/4 cup cake flour
• 1/2 cup sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cut into 6 pieces, softened
• 1 large egg plus 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

For the glaze:
• 1 cup powdered sugar
• 2-3 tablespoons Green Mountain Vanilla Iced Latte (I just used

1. Place
   the oven rack in the middle position and preheat oven to 325 degrees.
   Spray an 8×8 pan with baking spray and then line with parchment paper,
   allowing a few inches of excess to hang over the edges of the dish.
For the topping:
2. Whisk
   both sugars, cinnamon, salt and butter in a medium bowl. Add flour and
   stir until the mixture resembles a thick dough. Allow to cool to room
   temperature, about 10 minutes.
For the cake:
3. Meanwhile,
   combine flour, sugar, baking soda and salt in the bowl of a stand mixer
   on low speed. With the mixer running, add in butter pieces one at a
   time. Beat until mixture resembles moist crumbs and no butter pieces
   remain. Add the egg and egg yolk, vanilla and buttermilk. Beat until
   light and fluffy.
4. Pour
   batter into prepared pan and spread evenly. Break apart crumb mixture
   and spread it evenly over the batter, starting at the edges and working
   in towards the center. Bake 35 to 40 minutes, or until a toothpick
   inserted into the center comes out clean. Allow to cool on a wire rack
   for 30 minutes, then remove cake from pan.
For the glaze:
5. While
   the cake is cooling, whisk together powdered sugar and the Green
   Mountain Vanilla Iced Latte. If the glaze is too thick, add in more
   liquid until desired consistency is reached. Drizzle over cooled cake.