By JuicyBurger

Buttery Coffee Cake

Name: Buttery Coffee Cake
Ingredients: 1 2/3 cup (215g) all-purpose flour, spooned and leveled; 1/4 cup (30g) cornstarch; 1/2 cup (100g) light brown sugar, packed; 1/2 cup (100g) granulated sugar; 1 tsp ground cinnamon; 3/4 cup (168g) salted Kerrygold butter, melted; 1/4 cup (56g) salted Kerrygold butter, room temp; 2 tbsp oil (vegetable, canola, or melted coconut); 1/2 cup (100g) granulated sugar; 1 large egg + 1 egg yolk; 1 tbsp vanilla extract or vanilla bean paste; 1/2 cup (120g) sour cream; 1/4 tsp baking soda; 1/4 tsp baking powder; 1/4 tsp kosher salt (1/2 tsp if using unsalted butter); 1 cup (128g) all-purpose flour, spooned and leveled; Powered sugar, for dusting

This coffee cake is inspired by the New York style version, with EXTRA crumble on top and an incredibly buttery and moist cake on the bottom. It's so decadent but not overly sweet - just coffee cake perfection.

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Ingredients

1 2/3 cup (215g) all-purpose flour, spooned and leveled
1/4 cup (30g) cornstarch
1/2 cup (100g) light brown sugar, packed
1/2 cup (100g) granulated sugar
1 tsp ground cinnamon
3/4 cup (168g) salted Kerrygold butter, melted
1/4 cup (56g) salted Kerrygold butter, room temp
2 tbsp oil (vegetable, canola, or melted coconut)
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk
1 tbsp vanilla extract or vanilla bean paste
1/2 cup (120g) sour cream
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp kosher salt (1/2 tsp if using unsalted butter)
1 cup (128g) all-purpose flour, spooned and leveled
Powered sugar, for dusting

Instructions

In a medium bowl, mix together the flour, cornstarch, brown sugar, sugar, and cinnamon (add a pinch of kosher salt if using unsalted butter).
Pour in the butter and mix, ensuring all of the crumble is evenly hydrated with no patchy dry spots. It should be very thick and clumpy.
Place the bowl in the refrigerator while we make the cake batter.
Preheat the oven to 350°F and grease and line an 8×8 pan with parchment paper. Allow the paper to reach up and over the sides for easy removal once the cake is baked.
In a large bowl, use a fork to mash and mix together the butter, oil, and sugar. Once combined, switch to a whisk and thoroughly mix until creamy and lightened in color. Now whisk in the egg, egg yolk, vanilla, and sour cream. Once smooth, whisk in the baking soda, baking powder, and salt to distribute. Last, whisk in the flour until you reach a creamy cake batter.
Spread the batter into the prepared pan. Remove the crumble from the refrigerator – it should be nearly solidified together so use your hands to break it up into a fine crumb. Sprinkle a thick and even layer over the batter.
Bake for 30 to 35 minutes or until the cake has an even rise and the center doesn’t move when the pan is nudged.
Allow the cake to cool for about an hour, then release it from the pan, top with a dusting of powdered sugar, slice, and enjoy!