Growing up in the New York metropolitan area, coffee cake to me was a dense cake base
topped with big brown sugar and cinnamon crumbs. Most bakeries and delis offered some
version of this type of coffee cake. Coffee is not an ingredient in the cake. It was called that
simply because it was meant to be served with a cup of coffee. My favorite coffee cake came
from a neighborhood bakery that spread a thin layer of raspberry jelly underneath the crumbs.
This recipe is very similar to that coffee cake. So brew up a big pot of coffee and sit down with
your mom or a special friend to share a simple but sweet little treat.
3-1/2 cups cake flour
2/3 cup granulated sugar
2/3 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) melted unsalted butter
2-1/2 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, room temperature
1 cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract
2/3 cup buttermilk
10 ounces your favorite jam or jelly
Confectioners' sugar for dusting
To make the crumb topping:
In a bowl, combine the flour, both sugars, cinnamon and salt. Pour the melted
butter over the mixture. Use your hands to mix and combine to form medium-
size clumps. Set aside.
To make the cake:
Preheat oven to 325 degrees F. Butter a 9 x 13-inch baking pan.
In a bowl, combine the flour, baking soda, and salt.
In another bowl, beat the butter and sugar together until light and fluffy.
Beat in eggs and egg yolks, then add the vanilla. Beat in flour mixture in 3
additions, alternating with the buttermilk. Beat until well combined.
Spread the cake batter evenly in the prepared baking pan.
Spread the jam evenly over the batter. Sprinkle the crumbs over the top.
Bake about 1 hour or until golden brown and a tester inserted in the center
comes out clean. Allow the cake to cool in the pan for about 15 minutes.
Dust the top with confectioners sugar. Serve warm or at room temperature.