NY Style Coffee Cake typically comes with a thick rich crumb topping and one of the most famous brands in Drake’s Coffee Cakes. Newman E. Drake baked his first pound cake in Brooklyn in 1888 and sold them by the slice. Drake’s popularity grew and the Drake’…
What you'll need
Ingredients
Crumb Topping
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
¾ teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 ¾ cups cake flour (7 ounces) (do not substitute)
Muffins
1 1/4cups cake flour (5 ounces) (do not substitute)
½ cup granulated sugar (3 1/2 ounces)
¼ teaspoon baking soda
¼ teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
The method
Directions
01
Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
02
Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line standard-sized muffin pan (cups have 1/2 cup capacity) with baking-cup liners.
03
In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
04
Using 1/4-cup measure or ice cream scoop, divide batter evenly among muffin cups; using small rubber spatula, spread batter into even layer. Following photos below, break apart crumb topping into large pea-sized pieces and spread in even layer over batter (about 1/4 cup of crumbs per muffin), beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of muffin comes out clean, about 20 minutes. Cool muffins in pan for 5 minutes, then transfer to wire rack at least 20 minutes. Dust with confectioners' sugar just before serving.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Drake's Thick Crumb Coffee Cake Muffins
Prep
Cook
Yield
NY Style Coffee Cake typically comes with a thick rich crumb topping and one of the most famous brands in Drake’s Coffee Cakes. Newman E. Drake baked his first pound cake in Brooklyn in 1888 and sold them by the slice. Drake’s popularity grew and the Drake’…
Ingredients
Crumb Topping
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
¾ teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 ¾ cups cake flour (7 ounces) (do not substitute)
Muffins
1 1/4cups cake flour (5 ounces) (do not substitute)
½ cup granulated sugar (3 1/2 ounces)
¼ teaspoon baking soda
¼ teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Cook Like James · The method
Directions
1
Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
2
Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line standard-sized muffin pan (cups have 1/2 cup capacity) with baking-cup liners.
3
In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
4
Using 1/4-cup measure or ice cream scoop, divide batter evenly among muffin cups; using small rubber spatula, spread batter into even layer. Following photos below, break apart crumb topping into large pea-sized pieces and spread in even layer over batter (about 1/4 cup of crumbs per muffin), beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of muffin comes out clean, about 20 minutes. Cool muffins in pan for 5 minutes, then transfer to wire rack at least 20 minutes. Dust with confectioners' sugar just before serving.
Cook Like James
Drake's Thick Crumb Coffee Cake Muffins
Prep
Cook
Yield
NY Style Coffee Cake typically comes with a thick rich crumb topping and one of the most famous brands in Drake’s Coffee Cakes. Newman E. Drake baked his first pound cake in Brooklyn in 1888 and sold them by the slice. Drake’s popularity grew and the Drake’…
Ingredients
Crumb Topping
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
¾ teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 ¾ cups cake flour (7 ounces) (do not substitute)
Muffins
1 1/4cups cake flour (5 ounces) (do not substitute)
½ cup granulated sugar (3 1/2 ounces)
¼ teaspoon baking soda
¼ teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Directions
1
Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
2
Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line standard-sized muffin pan (cups have 1/2 cup capacity) with baking-cup liners.
3
In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
4
Using 1/4-cup measure or ice cream scoop, divide batter evenly among muffin cups; using small rubber spatula, spread batter into even layer. Following photos below, break apart crumb topping into large pea-sized pieces and spread in even layer over batter (about 1/4 cup of crumbs per muffin), beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of muffin comes out clean, about 20 minutes. Cool muffins in pan for 5 minutes, then transfer to wire rack at least 20 minutes. Dust with confectioners' sugar just before serving.
