You’ll find it in your baking aisle but it is different from all purpose flour. Using Swans Down cake flour (1st time). Note: click on times in the instructions to start a kitchen timer while cooking. It was the dessert of choice to bring to someone’s house when you were going for coffee and usually it was an Entemann’s cake. Required fields are marked *, Thank you Sabrina, Baked it, followed your recipe to the “T”. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. I attempted to make this. (FYI, I followed the recipe exactly and used the correct 8×8 pan) I plan on baking another one tomorrow. Hi Sabrina, I just pulled the cake out of oven, so will taste test tomorrow. I measured it out correctly at 7 ounces, but for your needs go ahead and just use 1 3/4 cups. 8×8 is the size you’ll want to use for this recipe. Hopefully it will turn out ok. How did it turn out?? Mix until light and fluffy, another 1-2 minutes. I don’t mean the current Classic Coffee Cake that they’ve transitioned to. I am uncertain about that last ingredient in the topping. I think my Mother liked her cake a little sweeter, so next bake will add a tiny bit more sugar to cake and crumb topping, maybe a touch more of my vanilla extract, they are all a bit different. RESPONSE. Curiously, coffee cake contains zero coffee itself. Next time, ensure you’re using a spoon to fluff the flour out into the measuring cup and not scooping it out. I used an 8 x 8 inch square foil pan with a plastic dome cover purchased on Amazon. Delicious, classic NY Crumb Coffee Cake just like the kind you would find in your favorite coffee shop, a tender cake topped with large chunks of cinnamon sugar goodness! I mean the old school giant squares of cake with the most amazing large crumb topping pieces. This is a REGULAR FLOUR not a cake mix In a box… TOTALLY DIFFERENT! The texture is moist and with a gorgeous tender crumb. In another small bowl, combine sugar, flour, and cinnamon. Beat the batter on medium speed until you get a smooth batter. Your step by step is perfect to ensure a great cake. Sorry for the confusion. pinterest link facebook link twitter link instagram link rss link. Whisk together and add in cake flour until combined. Thanks! You Have Reached Your Personal Print Limit On These Coupons You can print each coupons a maximum of two times. THERe seens be a be discrepancy on one. Would like another piece but getting late. But my cake part was rigid lol. I must be one of the old time Dinner, then Dessert guys. I’ve made other crumb toppings that had similar ingredients but only 1 1/4 cups flour. The sour cream gives body and the baking soda and vinegar give a crumb that is unparalleled by baking powder. New York Crumb Cake is a copycat recipe of the old NY Crumb Cake Starbucks used to sell years ago. 8×8 baking pan with Cover: Keeping this cake moist is important and this covered baking pan is great. I really mixed the batter a lot,so it was very fluffy. Are u using actual all purpose flour to make the cake. The flavor is sweet and with a light lemon flavor, without being overpowering. “1 3/4 cups cake flour 7 ounces” is confusing. This would be a great cake to bring for my monthly ladies group at church.  What did I do wrong? ALL GROCERIES STORES /WALMART HAVE IT.. HOPEFULLY THAT COVERS YOUR ??? I would eat this all day! The texture improves and moisture remains. With this basic muffin recipe, I’ve made chocolate chip muffins and cream cheese blueberry muffins. Swap the cinnamon and sugar for pumpkin pie spice. One tweek … I only used 3/4 – 1c cake flour in the crumb topping and the cake flour should be loosely spooned into the measuring cup for both cake and crumb mixture. Will bake tonight and fall asleep a very happy dessert person. 8×8 is what you’ll want to use for this recipe. Seriously. Can’t wait to make this. 😉 I hope you enjoy the recipe! And yes tomorrow morning with one of my delicious lattes. Thanks for helping me get through. Please excuse my typos. Cindy began contributing to Simply Recipes in 2017. You seriously used a 9×13 pan with this recipe? doing that size at the temp/time indicated literally burns everything. The cake portion of the recipe is a very simple one, but the topping is special. Very disappointed in this cake. And I know exactly where you worked- right across from my law school. Easter was different this year with everyone staying home (#socialdistancing) I had a lot more time on my hands since there was no big dinner to be created and no uber-cleaning to be done. This cake was a hit at our prayer meeting last night. I am almost 80 years old and this really looks like my Mother’s cake. Swans or king Arthur are actually flour like the flour you buy in traditional packaging only CAKE FLOUR IS PACKAGED IN A LARGE SQUARE 32 OZ BOX.. Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. To freeze the cake, wrap it in plastic, followed by foil. I don’t mean the current Classic Coffee Cake that they’ve transitioned to. Like my Easy French Toast Bake and Blueberry Cream Cheese Coffee Cake, this recipe is a perfect breakfast option for a crowd! I like the cake even without the coffee.  Thank you for sharing it with every one! I would recommend making your crumb topping in smaller pieces and put it immediately into the oven. Use a fork to mash the butter into the mixture until completely combined and crumbly. To freeze the cake, let it cool completely, then wrap it in a layer of plastic followed by foil. I would love your feedback! I had to use nearly two sticks and still didn’t get the consistency shown. Sometimes I feel like I overdo it with pictures, but I am glad you like them! I made this today, and I used a 9×13 glass pan. Can you really make a cake using a box of cake mix and a can of soda? Or an actual cake in the box type?…. I think (and I am totally speculating here) that it’s meant to be served with coffee, sort of in the tradition of tea. 🙂, Help! Looking forward to my morning coffee and your cake. So sorry about that. I’m so glad you enjoyed it! Will definitely make this. To ensure that distinctive stripe, we layer about half of the batter into the bottom of the pan, sprinkle the cinnamon layer over the top, then the remaining batter, and finally, a thick cover of crumble topping. You can use less if you’d like but that’s the correct amount that I used. As i scrolled through the entire recipe, it states to bake it in a 8×8″ pan. Sprinkle crumb topping over top of the coffee cake in the oven. The double layer helps to prevent it from drying out in the freezer. Add cardamom and a little zest for an interesting twist. This isn’t exactly an old fashioned crumb cake recipe, but it is a delicious option you’ll love in place of the standard coffee cake. But, I tested this recipe, and it’s true! Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Th. And this addition is perfect for Valentine’s Day or any time you need to curb that sweet tooth. Like this recipe? I made the tray just for myself and froze the remaining 8 pieces so I could enjoy them with my morning coffee. … Someone very close to me went to that law school too! Oh, I love coffee cake with crumb topping. Add the mixture to the dry ingredients. I totally thought the recipe was 9×13. Looked like my Mother’s version. you indicated to use a 9×13 pan but in the actual recipe you refer to a smaller size pan……Can you please clairify. When you say to use cake flour – do you mean all purpose flour ? What did I do wrong? I am a trained Private Chef of almost 10 years. Sorry for the confusion! Yield: 9 generous servings, Amount per serving: 431 calories, Calories: 431g, Carbohydrates: 57g, Protein: 6g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 87mg, Sodium: 150mg, Potassium: 71mg, Fiber: 1g, Sugar: 27g, Vitamin A: 615g, Calcium: 35g, Iron: 0.6g.    Caroline. Preheat the oven to 350°F and butter or spray a 9x13 inch pan. I hope you enjoyed it. Aww thanks! Add the softened butter and beat on medium-low speed for 2-3 minutes, or until all of the butter is mixed in and the mixture resembles moist sand. This is one of those cakes that just gets better after a day or two on the counter. I wasn’t able to find a link to the same one I used so I just put the 9×13 as an example. I love cooking for family and friends and sharing easy, flavorful recipes. Hopefully this helps! Truly tastes just like Starbucks. So which pan should i use? I had the last piece this morning. Here's a custom formula that makes enough batter to fill up a medium loaf pan. Trying it now for breakfast in the morning. confused here. That was a seriously fun job! In a stand mixer, add flour, sugar, baking soda, and salt, Add in your remaining cake ingredients, egg, egg yolk, vanilla, and buttermilk. I did mine in a loaf pan and had to cook it about 15 minutes longer than the time listed. The crumble and the rich cake batter are perfectly satisfying without embellishments, but a dollop of barely sweetened whipped cream is always welcome! Read my disclosure policy. I was sad reading the post after it was all gone. I’m sure it will be even better! Is that a lot of flour? She wanted my address to mail me a almond torte that she wanted me to try to recreate. 🙂, Loved it. Some of the crumble floats on top of the batter in spots and buckles in others, in a way that sort of resembles a sugarscape of cinnamon-scented hills and valleys that are nearly impossible to resist peeling off and eating straight from the pan—or maybe that’s just me! As a taller single layer cake, cook on lower temperature. Which one is correct? I look forward to seeing you around the site! Cool cake in the pan on a wire rack for 25 minutes. Remember the banana yellow suit?! The icing is just amazing. Keep it on the counter. Use very cold butter, this will preserve the large chunks. Thank you! I made it and it was fantastic. My apologies! It will be an experiment, so we’ll see if it pays off. Top the final layer of batter with the crumble mixture.  My crumbs all sank. Eight coffee cakes later, the verdict by all who tried it is that it’s the best coffee cake out there. I have to have this! To defrost the cake, set it on the counter until it reaches room temperature—if you have that kind of patience! The cake batter includes sour cream, which not only adds richness but also helps maintain a tender crumb. Add 1/3 cup of finely chopped walnuts or pecans to the topping or batter. This recipe calls for an 8×8 pan. Is it 1-3/4 cups cake flour or 7 ounces cake flour? you might want to take the 9×13 off this recipe completely. A thick slice of moist pumpkin bread Starbucks®-style is the perfect companion for your morning cup of joe! Sign up for daily recipes and receive a Free E-Cookbook! The crumb topping is sinking into the cake. This is THE crumb cake you will want to make for any and all brunches or treats you bring into the office. Last week I got a text from a friend of mine. There’s nothing like coffee and crumb cake for breakfast! A common theme of coffee cakes is the incorporation of streusel, and for many of us (at least in the US), it means a rich yellow cake spiced with cinnamon and topped with as much crumble as the cake can handle! I’m thinking the issue would come from not measuring the flour correctly, like maybe there was too much flour added. Many other pumpkin bread recipes produce sad, squat loaves - but not this clone. Thank you! Wish I could post a picture. This cake is wonderful with a cup of coffee!
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