#1 NY Coffee Cake

Let me just tell you, if you put the word New York in front of any food item you better be prepared to "BRING IT" and this coffee cake does. It is absolutely all that AND a bag of chips! This recipe comes from the book Baked Explorations by Matt Lewis, Renato Poliafito. It costs about $16 and change.

These pictures do NOTHING for the pure satisfaction that your tastebuds will thank you for!

Seriously, this is a dense and moist perfect little coffee cake!

It is this delicious scrumptious crumb topping that makes it OOH so worth it!

Ingredients:

Coffee cake: Preheat oven to 350

• 2 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons (1 1/2 sticks) butter
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 1/4 cups sour cream
• 1 teaspoon vanilla extract

Butter or spray your pan with pam. Be sure to spray sides and bottom.

For the crumb topping:

• 2 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 cup firmly packed brown sugar
• 1/2 teaspoon salt
• 1 1/2 tablespoons cinnamon
• 1 cup (2 sticks) melted butter

For the topping combine both sugars, salt, and cinnamon in a medium bowl.
Add the melted butter and combine well.
Fold in the flour until it is absorbed.
Spread onto a sheet of foil or parchment paper this will dry slightly as you make the cake.

Make the cake, sift the flour, baking powder, baking soda, and stir together in a medium bowl and set aside.
Cream the butter until it is well combined.
Scrape down the bowl and add the sugar. Beat until fluffy.
Add the eggs, one at a time, and beat until incorporated.
Scrape the bowl and mix again for 30 seconds.
 Add the sour cream and vanilla and beat just until incorporated.
Add the dry ingredients in three parts, scraping down the bowl before each addition, beaiting only until it is just incorporated.
Cake assemble, pour the batter in the prepared pan.
Scoop a handful of the topping and make a fist. The topping should hold together.
Break off in chunks and drop them over the cake.
Repeat to use all the topping. Remember, the topping layer will look very thick.

Bake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean.

Rotate the pan two times during the baking process.
Cool the entire pan on a wire rack for 30 minutes before serving.

Let cool slightly. I think it is the best when served just barely on the warm side! But, it is just as wonderful when completely cooled. I think I may have to make this again, just so I can give you a more accurate opinion.