Hello! I’m back. Things got a little crazy over the winter. Mike and I bought a fabulous house, moved, painted, unpacked, and now are thawing out from the winter and planning our wedding (!!!). Things are good!
The best coffee cake comes from NY and tastes like this one. I’ve been feeling coffee cake, and whipped this one up quick last night and we can’t stop eating it. This is the best one I’ve ever made. The topping is perfect, and the cake is light and fluffy and almond-y, which is our favorite flavor over here. I brought a big piece of this to work for breakfast and as soon as it was gone I immediately wished I had brought more.
NY Style Coffee Cake
12 T melted butter
1/2 c white sugar
1/2 c packed brown sugar
1 heaping tsp cinnamon
2 1/2 c gluten free flour mix (I used pamelas blue one)
a pinch of salt
Mix butter, sugars, cinnamon and salt together. Stir in the flour mix, then set aside to harden while you make the cake.
2 1/2 c gf flour mix (pamelas, again)
1 t baking soda
3/4 t baking powder
1/2 t salt
1 1/2 sticks of butter, room temp
1 1/2 c sugar
1 1/3 c yogurt
1 t almond extract
Preheat oven to 350 and grease a 13×9 glass baking pan. Whisk the flour, baking soda, baking powder, and salt in a bowl and set aside. Cream the butter and sugar, then add eggs one at a time, then beat in the yogurt and almond extract. Stir in the flour in three additions, and once fully incorporated, scrape batter into pan. Crumble topping over the top of the cake in large clumps, covering the cake. Bake 1 hour, until a knife inserted in the center comes out clean. Cool before eating.