New York Cinnamon Coffee Cake

So, the best part about coffee cake, bar none, is the cinnamon streusel topping. So, this coffee cake is basically cinnamon streusel with a little bit of cake... and it is so good, I ate like six pieces at once.

When it's all warm and gooey, ahhhh, I just decided I am making it again this weekend...

I mean... look at all that cinnamon...

My brother, Teddy, used to make that Krusteaz Cinnamon Swirl Cake/Bread thing all the time. He was actually pretty good at making it (he likes to think he could make it better than me). It was so moist and had a layer of that gooey cinnamon swirled all throughout the middle. I think we had Costco size boxes of the mix because we made it so much. However, now we have moved on to homemade coffee cake and this is definitely so much better. 

New York Cinnamon Coffee Cake

Adapted from Diethood

Yields about 16 pieces of cake

• 2 1/2 cups All Purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 3/4 cup Unsalted Butter, softened
• 1 1/2 cup Sugar
• 2 Large Eggs
• 1 cup Greek Yogurt (you can substitute plain lowfat yogurt or sour cream)
• 2 teaspoons Vanilla

Preheat your oven to 350F. Butter a 9x13 pan or line with parchment paper.

Begin by whisking together the flour, baking powder, baking soda, and salt in a small bowl. In the bowl of a stand mixer with the paddle attachment, blend the butter and sugar. Add one egg at a time blending well after each addition. Scrape down the sides and blend in the yogurt and vanilla. Gradually add the flour mixture until just combined. Spread in the pan evenly.

Now time for Streusel! (No Cuisinart required!)

• 1 cup Dark Brown Sugar
• 1/2 cup Sugar
• 1 teaspoon Salt
• 2 tablespoons Cinnamon
• 1 cup Unsalted Butter, melted
• 2 1/2 cups All Purpose Flour

Whisk together sugars, salt and cinnamon. Add the melted butter and whisk together until thoroughly combined. Gradually add the flour until it is fully combined. 

Drop small pieces of the streusel over the whole cake (there is ALOT of streusel). 

Bake for about 40-45 minutes, the cake should no longer jiggle in the middle and a toothpick should come out clean.

Cool for at least a half hour unless you're like me and you dive in and burn the roof of your mouth.