I made this coffee cake for the Qualification Exam of a fantastic girl who works in my lab, Sam. We frequently make trips to the sitting areas in our building to practice handstands when we don’t feel like being in lab. This coffee cake is one of my favorite things of all time and I was really sad to only have one piece. Even though I was able to bring a few pieces (at least 4) home my two roommates finished them all off the next morning before I could have any more. It was a sad day.
The recipe is intended for a 8×8 pan, but wanting to make sure that I had leftovers I, in my infinite wisdom, decided to double the recipe and put it in a 3qt dish instead of the suggested 2qt as well as add 2 cups of blueberries. Good thing I excel at math of my future as an engineer might be a little dimmer. As sad as it is, I actually made this same mistake last time I made this coffee cake but once again I said to myself “No, it fits fine. It won’t expand THAT much.” But I was wrong–very, very wrong. So I ended up with a significant amount of coffee cake on the bottom of my oven and had to scoop some out into a small pyrex dish throughout the cooking dish (which my roommates also polished off that morning). This made for a pretty ugly looking coffee cake, but the end result was just as delicious as it would have been had it all stayed in the pan.
Anyway, you should definitely make this coffee cake ASAP. Just be aware that you will probably use every mixing bowl in your house to do it, but it’ll be worth it. In the words of Sam: GET IT.
For the New York Style Crumb Topping:
1/2 c packed light brown sugar
1/4 c granulated sugar
around 1-1/2 to 2 t ground cinnamon (depending on how cinnamony you want it)
1/4 t fine sea salt
1 stick unsalted butter, melted and allowed to cool slighlty
1 – 1/4 c all purpose flour
Whisk both sugars, cinnamon and salt together in a medium bowl. Add the warm melted butter and stir to blend. Add flour and toss with a fork until moist clumps of crumb topping form.
For the Cake:
1-1/2 c all purpose flour
1-1/2 t baking powder
1 c vanilla greek yogurt
1 t baking soda
1 stick unsalted butter, softened
1-1/3 c granulated sugar
2 large eggs, room temp
1 t vanilla extract
1/3 c firmly packed light brown sugar
1 t cinnamon
a pinch of fine sea salt
optional: 2c blueberries washed and dried
Preheat oven to 350° and lightly grease an 8×8 square cake pan
In a small bowl, mix together 1/3 c granulated sugar with the brown sugar and cinnamon. Set aside.
In a medium bowl, whisk together the flour with the baking powder and salt. In a separate bowl, combine the yogurt and the baking soda and stir. Set both aside.
Beat the butter until light and fluffy. Pour in the granulated sugar and continue to beat. Add the eggs one at a time beating well after each addition, scraping down the sides of the bowl if necessary. Beat in the vanilla.
Stir in the flour mixture in 3 parts alternately with the yogurt mixture, beginning and ending with the flour mixture. Add the blueberries and stir until well combined.
Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon-brown sugar mixture on top. Then, pour the rest of the batter on top of the cinnamon sugar mixture. Top off with the remainder of the cinnamon sugar mixture. With a knife, gently swirl the cinnamon sugar mixture into the batter
Over the cake batter, squeeze handfuls of the Crumb Topping Mixture (see recipe below) together to crumble into small clumps. Drop evenly over the cake batter, covering completely
Bake in preheated oven for 45-55 minutes, or until a tester comes out clean with only moist crumbs on it. Allow to cool on a wire rack.