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A copycat recipe for a Famous New York Bakery Treat

Famous since its invention in 1898 this is known to millions as the perfect complement to a cup of coffee.

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You'll appreciate this copycat Entenmann’s Crumb Coffee Cake recipe, a fabulously classic New York treat! It's HEAVY with cinnamony topping which sinks into the batter as it's added.

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The copycat bake is laden with the aroma of warm cinnamon. Cut into individual crumb buns and tantalizingly displayed beneath a glass cake dome, this family favorite has generations of fans.

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What You'll Need

Brown sugar Ground cinnamon Salt Unsalted butter All-purpose flour Baking powder Baking soda Granulated sugar Eggs Buttermilk Vanilla extract optional Powdered sugar for serving

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Begin by preheating your oven to 350°F and measure out all of the ingredients you'll need for this coffee cake masterpiece.

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Melt two sticks of unsalted butter in a saucepan. Use a pastry brush to grease a cake pan with a bit of the butter. Set the prepared pan in the refrigerator while preparing the cake. 

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Together with sugar and cinnamon, add the melted butter to some flour in a food processor. This is how we’re going to get that famous crumb topping! 6 to 8 pulses will get the job done.

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The buttermilk cake itself is a snap, as you'll combine dry ingredients with butter, sugar, eggs, vanilla, and BUTTERMILK! The batter - it's going to be thick. Use a spoon to spread the batter.

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Scrape the batter into a prepared cake pan and top with the cinnamon crumb topping. Remember, the crumb will be heavier than the cake batter and this is correct. BAKE! 

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Cool the cake for one hour before cutting into generous squares. Then lift each square individually to either serve or to wrap in plastic film to keep from going stale.

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Serve with piping hot coffee and kick back with a newspaper or the crossword. This cake screams weekend! Oh, and you'll probably want a second cup...

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Visit the oh so southern recipe blog Not Entirely Average for fabulous recipes and an enticingly well-stocked kitchen shop!