New York Style Coffee Cake

Every time I make the lemon yogurt cake, I always have yogurt leftover. I never knew what I could the yogurt for since it does not fit with my diet, but this time I was determine to find something and I found this recipe on Pinterest and the website that it is on is fakeginger.com. This was a first to make this and everyone loved it. The yogurt makes the cake soft and delicious.

New York Style Coffee Cake

Ingredients:

Crumb Topping:
1 C firmly packed brown sugar
1/2 C granulated sugar
1/2 tsp salt
1 1/2 tbsp cinnamon
1 C (2 sticks) melted butter
2 1/2 C flour

Cake:
2 1/2 C flour
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
12 tbsp (1 1/2 sticks) butter
1 1/2 C granulated sugar
2 large eggs
1 1/4 C plain whole-fat yogurt
1 tsp vanilla extract

Directions:
1. Preheat oven to 350 degrees. Butter the sides and bottom of a glass 9X13 pan.
2. To make the crumb topping, mix both sugars, salt, and cinnamon in a medium bowl. Add the melted butter and whisk to combine. Fold in the flour until it is absorbed. Spread out a large sheet of parchment paper on the counter and spread this mixture out on the parchment paper to dry while you make the cake mixture.
3. To make the cake, sift the flour, baking soda, baking powder, and salt together in a medium bowl and set aside.
4. Cream the butter until it is smooth and ribbon-like in the bowl of a stand mixer fitted with the paddle. Scrape down the bowl and add the sugar. Beat until fluffy. Add the eggs, one at a time, and beat until incorporated. Scrape down the bowl and mix again for 30 seconds. Add the yogurt and vanilla and beat just until incorporated. Add the dry ingredients in three parts, scraping down the bowl before each addition, beating only until it is just incorporated.
5. To assemble the cake, pour the batter in the prepared pan. Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and top them over the cake, Repeat to use all the topping. Remember, the topping layer will look very thick.
6. Bake the cake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for 30 minutes before serving.
7. The cake will last for 3 days, tightly covered, at room temperature.

http://fakeginger.com/2011/04/21/new-york-style-coffee-cake/

Enjoy!