My cousin used to make a coffee cake for us all the time and she always said it was soooooo easy. Of course I was just a child and never thought about baking back then but I do remember that she used the ever popular, in the 50’s & 60’s, Bisquick.
I was making a recipe I found in an old Taste of Home magazine that called for Bisquick in the recipe.
Since I make my own homemade biscuit mix I decided to use it in the recipe. The results were good and much better than some of my earlier attempts. But there was still something that wasn’t quite right.
Then I came across a New York Crumb Cake recipe from Marion at Our Life Tastes Good. It looked like the cake I remembered as a child so I had to try it. The recipe is easy, delicious and many thanks to Marion for sharing her New York Crumb Cake.
For the cake batter you have to spread the batter with a spatula to fill into the baking dish. A New York style crumb cake is all about the crumbs on top, so the batter will be in a thin layer in the baking dish.
I made a few changes, which are noted in the recipe below, to adapt to our family’s dietary needs, but the changes I made did not take away the integrity of the cake’s texture. I used brown sugar rather than granulated sugar and I used a little white whole wheat flour. You can get the original recipe on Marion’s blog Our Life Tastes Good.
Coffee Cake With Crumb Topping
- Category: Dessert
- 2 cups flour (I used 1 cup each of AP Flour & White Whole Wheat Flour)
- 1/2 cup packed brown sugar
- 1 1/2 tsp. cinnamon
- 3/4 cups melted butter
- 1/4 cup chopped walnuts (optional)
- 1/4 cup coconut flakes (optional)
- 1/4 cup mini chocolate chips (optional)
For Cake Batter
- 1 1/2 cups AP flour (I used 1 cup AP Flour & 1/2 cup White Whole Wheat Flour sifted)
- 1/2 cup sugar (I used brown sugar)
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup milk
- 1 egg
- 2 TBLS. grapeseed oil (or vegetable oil)
- 2 tsp. vanilla extract
Grease an 11 x 7 inch baking dish and set aside. Preheat oven to 325 degrees.
- For the topping, into a medium bowl add the flour, brown sugar and cinnamon then pour in the cooled melted butter. Mix together with a fork to create the crumbs. Set aside.
- To make the Cake Batter – In a medium bowl combine the flour, sugar, baking powder and salt.
- In a small bowl add in the wet ingredients, the milk, egg, oil and vanilla extract and mix well with a fork.
- Pour the wet ingredients into the flour mixture and stir well with a spatula or wooden spoon.
- Spread the batter into the greased baking dish.
- Top the batter with the crumb mixture, sprinkle on the walnuts, coconut flakes and chocolate chips if using, and bake in the pre-heated 325 degree oven for 24-30 minutes, or until a toothpick comes out clean.
I didn’t have a 9 x 13 inch baking dish so I used an 11 x 7 inch and the cake turned out perfectly o.k. with the change in size. I adjusted the measurements for the topping based on the smaller size baking dish. The baking time was shortened.
For a little extra texture and flavor I added chopped walnuts, coconut and chocolate chips. For the original plain crumb topping just eliminate the ‘add-ins’ which are noted as ‘optional’ in the my recipe above.
A very BIG Thank You to Marion at Our Life Tastes Good for sharing her recipe with us to enjoy!