New York Style Coffee Cake

This sure has been a week straight out of a Disney fairytale, hasn't it? The prince got his princess, the bad guy died. And while I can't celebrate the death of a person, it does give me a sense of peace to know that he can't do any more harm.

I made this cake to gorge on while watching the Royal wedding, and loved it so much, I'm made it again, just so I could share with you guys. Its from the guys at my most loved bakery ever, Baked NYC's Baked Explorations. I blindly trust every recipe they put out. This one was no different. It was truly delicious. Even while preparing the batter, I knew it would be awesome, it was one of the silkiest-smoothest batters ever! I may have eaten quite a few spoonfuls of it ;)

The cake when baked, was so fluffy and moist, this is going high up on my sure-fire winners list. The crumb was a little too much for me, even though I love it, I'd suggest you reduce it to 3/4th.

If you're ever sad, and watching something like the Royal wedding happen, bake this cake, sit down with a fork, and I ensure you, you will cheer up. That said, I wasn't really sad, I'm all about Harry :)

New York Style Coffee Cake

Adapted from Baked Explorations [India]

For the crumb topping:

1 cup [240 g] firmly packed brown sugar
1/2 cup [110 g] granulated sugar
1/2 tsp salt
1 1/2 tbsp cinnamon
2 sticks [226 g] melted butter
2 1/2 cups [300 g] all-purpose flour

For the cake:

2 1/2 cups [330 g] all-purpose flour
3/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 sticks [170 g] butter
1 1/2 cups [330 g] granulated sugar
2 large eggs
1 1/4 cups [290 g] sour cream
1 tsp vanilla extract

Instructions -

1. Preheat oven to 350 F [180 C]. Butter the sides and bottom of a glass 9×13 pan. You can use a metal pan, but the edges may get a bit crispy.
2. To make the crumb topping - mix both sugars, salt, and cinnamon in a medium bowl. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed. Spread out a large sheet of parchment paper on the counter and spread this mixture out on the parchment paper to dry while you make the cake mixture.
3. To make the cake - Sift together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
4. Cream the butter until it is smooth, and ribbonlike with a mixer. Add the sugar, and beat till fluffy. Add the eggs one at a time, beating between each addition. Now add in the sour cream and vanilla, and beat till incorporated. Pour in the flour mixture in about 3 parts, beating just until incorporated. Once the batter looks silky smooth, it is ready :)
5. Pour the batter in the prepared pan. Using your hands, scoop up a handful of the crumb topping, make a fist so that it holds together, then break off in chunks and drop over the cake. Repeat until all the topping is used up. [I didn't do it this time around, so my topping will look a little different from yours. It's not a step I recommend skipping, the topping might be too crumbly otherwise]. You will have a thick layer of topping.
6. Bake for about 45 minutes, or until a wooden skewer inserted comes out clean. Cool on wire rack, and serve alongside some coffee or tea.
7. The cake will last for 3 days, covered at room temperature. It's been one day since I made it, and there's only a tiny bit left.