New York Style Coffeecake

2
Linda Mericle

By
@bakermom2

For years I had seen these kind of New York coffeecakes in magazines or behind glass counters in bake shops. This big streusel factor eluded me. So I spent years streusel hunting! With the help of some great bakers, baking books and magazines,I made breakthroughs and now have two top favorite streusels that I top pretty much everything with from muffins, buns, bars, cakes, etc. I was so surprised to find out the cake part was actually yeasted dough! I expected dry and tough and instead got moist and tender. Enjoy!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12 or so
Prep:
40 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • ALL PURPOSE SWEET DOUGH

  • 3 1/2 c
    flour
  • 1 tsp
    salt
  • 3 Tbsp
    sugar
  • 21/2 tsp
    yeast
  • 2 Tbsp
    instant potato flakes, dry
  • 1 1/4 c
    warm milk or 1/2 milk, 1/2 water
  • 1/4 c
    melted butter
  • 1
    egg
  • CRUMB TOPPING (STREUSEL)

  • 2 stick
    butter, melted
  • 3/4 c
    brown sugar
  • 3/4 c
    white sugar
  • 2 tsp
    cinnamon
  • 1/2 tsp
    salt
  • 4 c
    cake flour, scant

How to Make New York Style Coffeecake

Step-by-Step

  1. If you want to use a bread machine, dough only cycle, you can. Or mix in a standing mixer or by hand.
  2. If you are using a bread machine, you usually put the liquids in, then the dry ingredients. This works for the mixing bowl as well. Put the lukewarm milk in a large bowl or standing mixer bowl with egg and melted butter. Whisk to mix.
  3. In another bowl, add the dry ingredients such as flour, potato flakes, yeast, salt and sugar. Add to the wet ingredients and, using a wooden spoon or danish whisk, mix until just cohesive. Then, if using a standing mixer, get out the dough hook and start mixing. Knead by machine about 2-3 minutes,adding tablespoons of flour as needed if its too sticky, then turn out onto floured surface, give it a couple of turns by hand forming into a nice tacky ball. Since this is a coffeecake, it does not need the thorough kneading a loaf of bread would.
  4. If mixing by hand, mix for another few minutes, adding water or flour as needed to make a nice tacky dough. Once it comes together, you can turn it out onto a floured surface and start kneading for 4-5 minutes.Now it will form a nice tacky ball.
  5. Cover with a damp cloth or plastic and let rise (or proof) for about 1 hour.
  6. Plan the pan. Round stoneware? 9x12 Pyrex? Or metal? Grease or butter the pan. Spread the dough into the pan.Now this sounds easier than it sometimes is.It might try to fight back. Have a small dish of oil on hand. Dip your fingers into the oil and push at or 'dimple' the dough to get it into the edges or corners. Let it rest for 10 minutes and continue. Eventually you will get there! Cover and let rise 1-11/2 hours until puffed 1-1 1/2"
  7. While thats doing its thing, let make streusel! Or should I call them crumbs? Several recipes call them crumbs for this type of cake. I have made many streusels (or crumbs) over the years. It was a search for the perfect streusel. What I found out is: there is no 1 perfect streusel! It depends on what you are making. But I've narrowed it down to 2 favorites. And you can either squeeze the mixture together to form bigger clumps, like in this recipe, or sprinkle it on in smaller clumps (or should I say crumbs) for other recipes, such as morning buns or muffins. But for now, lets make a streusel (crumb-ahhh!) topping! While not essential, I learned the best streusel is made with cake flour.(FYI)
  8. By the way, this is twice as much streusel as I normally make. This cake needs a generous amount to pull off its amazing presentation and flavor.
    Put the melted butter in a medium bowl. Add in the sugars, salt and cinnamon and whisk until blended. Now add the cake flour, 3 1/2 cups to start, then adding more until you've got a nice clumpy texture. Mix with a wooden spoon or fork until cohesive. You may use all 4 cups flour and you may not. If using all purpose flour, you will use less. But still look for a nice clumpy texture, not too wet. Set aside. Preheat oven to 350.
  9. When ready to bake, break up the streusel into clumps all over the cake. Use it all up! It may seem like a lot, and it is, but its worth it. Pile it on evenly over the cake.
  10. Put into the oven and bake 30-40 minutes, until crumbs are turning a nice golden brown. Let cool and, if you want, dust with powered sugar to the pretty factor!
  11. So really, whats the difference between streusel and crumbs? Help me here. I know you can put a layer of streusel in a coffeecake and its not big crumbles like whats going on top of this cake. So does this mean the layers of dark sugar, butter, nut, flour combo in cakes would be streusel? And the light dusting of the same on muffins would be streusel? Then that would mean these big boulder size crumbles of streusel would actually be crumbs? (having nothing to do with the stuff on your napkin after eating toast or cake. Thats a whole other kind of crumb.) Well a rose by any other name...right? Its all wonderful! Enjoy!

Printable Recipe Card

About New York Style Coffeecake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American




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