This isn't just any coffee cake; it's a recipe passed down through generations, carrying the warmth and comforting aroma of New England kitchens. My grandma's coffee cake is legendary in our family, and I'm thrilled to share the secrets behind its irresistible crumb topping and moist, flavorful cake. This recipe isn't just about baking; it's about preserving family memories and sharing a piece of culinary heritage.
What Makes a New England Coffee Cake Unique?
New England coffee cakes often stand out for their simplicity and reliance on quality, readily available ingredients. Think robust flavors, a focus on texture (that amazing crumb!), and a homey, unfussy presentation. While variations exist, the emphasis remains on creating a comforting, delicious cake perfect for any occasion—from Sunday brunch to a cozy afternoon tea. My grandma's version is particularly special thanks to a few key ingredients and techniques I'll detail below.
Grandma's Secret Ingredients & Techniques
The magic of this recipe lies not in exotic ingredients, but in the careful balance of familiar flavors and a few subtle tricks:
- Brown Sugar: The heart of the moistness and rich caramel notes in the cake.
- Sour Cream: Adds incredible richness and moisture to the cake, preventing it from drying out.
- Buttermilk: Another secret weapon for a tender crumb. The acidity reacts with the baking soda, creating lift and a delightful texture.
- The Crumb Topping: This isn't just a sprinkle; it's a generous layer of buttery, nutty, sugary goodness that's baked to a golden perfection.
The Recipe: My Grandma's New England Coffee Cake
Yields: 12 servings Prep time: 20 minutes Cook time: 35-40 minutes
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup sour cream
For the Crumb Topping:
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
Instructions:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for the cake.
- Wet Ingredients: In a large bowl, cream together the softened butter and both sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Crumb Topping: In a separate bowl, combine the flour, brown sugar, and cinnamon for the crumb topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Assemble & Bake: Pour the cake batter into the prepared pan. Sprinkle the crumb topping evenly over the batter.
- Bake: Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool & Serve: Let the coffee cake cool in the pan for 10-15 minutes before serving. Enjoy warm with a cup of coffee or tea!
Frequently Asked Questions (FAQ)
Can I use other types of sugar?
While granulated and brown sugar create the perfect balance of sweetness and moisture, you could experiment. Using all granulated might result in a slightly drier cake, while using all brown sugar could make it very moist and intensely caramel-flavored.
What if I don't have buttermilk?
You can substitute buttermilk by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes before using.
Can I make this ahead of time?
This coffee cake is best enjoyed fresh from the oven, but you can bake it a day ahead and store it at room temperature, tightly covered.
How do I store leftover coffee cake?
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze this coffee cake?
Yes! Wrap the cooled coffee cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
This recipe is more than just instructions; it's a connection to family history and the simple joys of baking. I hope it brings you as much happiness as it has brought to my family for generations. Enjoy!
