BLUE COFFEE CUPS IN NEW YORK RECIPES

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BLUEBERRY-CINNAMON COFFEE CAKE RECIPE - NYT COOKING



Blueberry-Cinnamon Coffee Cake Recipe - NYT Cooking image

Studded with bright, juicy blueberries, this spiced coffee cake has a hefty dose of cinnamon in the cake and the crumble, and a cinnamon ribbon running through the center. You can use blackberries or raspberries in place of the blueberries, or even chocolate chips for an extra-sweet treat. Serve warm slices of cake with a cup of coffee for the perfect weekend brunch or afternoon pick-me-up.

Provided by Yossy Arefi

Total Time 1 hours 15 minutes

Yield 1 (8-inch-square) cake

Number Of Ingredients 20

1/2 cup/65 grams all-purpose flour
1/4 packed cup/50 grams light brown sugar
1/4 cup/26 grams rolled oats
1 1/4 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/4 cup/57 grams unsalted butter, softened
1/4 cup/50 grams granulated sugar
2 teaspoons ground cinnamon
Nonstick cooking spray
3/4 cup/150 grams granulated sugar
1/2 cup/115 grams unsalted butter, softened
2 large eggs, at room temperature
1/2 cup/120 grams sour cream
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
1 1/2 cups plus 1 tablespoon/203 grams all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup/140 grams fresh blueberries (or blackberries or raspberries)

Steps:

  • Heat oven to 350 degrees and set a rack in the center. Spray an 8-by-8-inch square pan with cooking spray and line the pan with a strip of parchment paper that hangs over two sides.
  • Make the crumb topping: In a medium bowl, combine the flour, light brown sugar, oats, cinnamon and salt. Add the butter and squish it together with your fingertips until it’s evenly moistened, and pebble-size crumbs form.
  • Make the cinnamon swirl: In a small bowl, combine the granulated sugar and ground cinnamon; set aside.
  • Make the cake: In a large bowl, beat the sugar and butter together with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing in one egg completely before adding the next. Add the sour cream, cinnamon, vanilla and salt, and beat to combine.
  • Stop the mixer and add the 1 1/2 cups/195 grams flour, the baking powder and baking soda; mix on low speed until just combined. Toss the blueberries with the remaining 1 tablespoon flour, then gently fold them into the batter.
  • Assemble the cake: Spoon half the batter into the pan and smooth it to cover the bottom of the pan in an even layer. Sprinkle the cinnamon sugar evenly over the top of the batter. Spoon the remaining cake batter over the top and gently smooth it to cover the cinnamon sugar. Sprinkle the crumb topping over the top.
  • Bake the cake for 45 to 55 minutes until puffed and golden, and a tester inserted into the center comes out clean. Serve warm or at room temperature. Store the cake loosely wrapped at room temperature for up to 3 days.

NEW YORK CRUMB CAKE RECIPE | MARTHA STEWART



New York Crumb Cake Recipe | Martha Stewart image

New York Crumb Cake is quite a popular dessert at Foster's Markets in the Raleigh-Durham area of North Carolina. Owner Sara Foster estimates that her shops sell three to four pounds of crumb cake every day, mostly to transplanted New Yorkers.

Provided by Martha Stewart

Categories     Cake Recipes

Yield Makes one 9-by-12 1/2-inch cake

Number Of Ingredients 12

2 tablespoons canola oil, plus more for pan
4 cups all-purpose flour, plus more for pan
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons pure vanilla extract
1 cup packed light-brown sugar
1 1/2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled
Confectioners' sugar, for dusting

Steps:

  • Place rack in center of oven, and heat oven to 325 degrees. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.
  • Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
  • Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
  • Transfer baking pan to a wire rack to cool. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.

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