David Lebovitz’s Coffee Cake

January 23, 2016

When it comes to food, few things are more simple and comforting as a nice slice of warm coffee cake with a glass of cold milk.  The recipe below belongs to David Lebovitz, the immensely talented professional cook, baker, blogger and cookbook author who currently resides in Paris, France.  In his blog post, he describes this coffee cake as “A yogurt-enriched batter gets covered with a brown sugar topping, which melds into the cake while baking.  When done, you have yourself a nice square of crumble-topped cake with a whisper of cinnamon”.

In short, this cake is perfect.  I insist that you give it a try.

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First, make the topping.  Flour, brown sugar, cinnamon and salt are combined with melted butter and vanilla.

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Mix until well-combined and crumbly.  I ended up using my hands as the wooden spoon just didn’t cut it.  Set aside.

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Next up, the cake batter.  Softened butter is creamed with granulated sugar.  This is perhaps my favorite part in all recipes.  1 egg and 1 egg yolk are then added.

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In a separate bowl, whisk together the flour, salt, baking powder and baking soda.  Mix the yogurt with vanilla extract.

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Stir in half of the dry ingredients, followed by the yogurt mixture, then end with the rest of the dry ingredients.  Don’t overmix!

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Drop batter into a prepared 9″ pan.  I used shortening followed by a light dusting of flour, but you can also line the bottom with parchment.  Spread batter as even as possible making sure it reaches into the corners.  Next, strew the topping over the cake batter, gently pressing down as you go.

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Ready for the 325 degree oven for about 45 minutes.

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Take the pan out of the oven and let cool before slicing.

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Slice and enjoy!

 

Coffee Cake

Recipe from David Lebovitz (April 2015)

Yield:  One 9-inch square cake, about 9 servings

 

Ingredients:

 

Topping

  • 1 1/2 c. all-purpose flour
  • 2/3 c. light brown sugar, lightly packed
  • 1 tbs. ground cinnamon
  • 1/4 tsp. salt
  • 1/2 c. unsalted butter, melted
  • 1 1/2 tsp. vanilla extract

 

Cake

  • 1/2 c. unsalted butter, at room temperature
  • 3/4 c. granulated sugar
  • 2 c. all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 c. plain whole milk yogurt OR sour cream
  • 1 large egg
  • 1 egg yolk
  • 2 tsp. vanilla extract

 

Method:

  1. To make the topping, mix together the flour, brown sugar, cinnamon and salt.  The add the melted butter and vanilla.  Mix until well-combined and crumbly.  Set aside.
  2. Butter (or use shortening) a 9-inch square cake pan and dust it with flour.  Tap out any excess.  Preheat oven to 325 degrees F.
  3. To make the cake batter, in a medium bowl, whisk together the 2 c. flour, salt, baking powder and baking soda, until well combined.  Set aside.
  4. In a small bowl, combine yogurt and vanilla.  Set aside.
  5. In a large bowl, cream 1/2 c. softened butter and granulated sugar with an electric hand mixer until light and fluffy.  Add egg and egg yolk, mix well.
  6. Stir in half of the dry ingredients, then the yogurt and vanilla and lastly stir in the remainder of the dry ingredients.  Mix until until the dry ingredients are just moistened.  Don’t overmix.
  7. Drop the batter into the prepared pan and spread evenly, making sure batter reaches into the corners.  Batter will be thick.
  8. Going by handfuls, strew topping over the cake batter, gently pressing down as you go.
  9. Bake on middle rack of the oven for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.  Let cake cool before slicing into squares.
  10. Storage: The cake can be kept at room temperature for up to 4 days, well-wrapped.  It can also be frozen for up to 2 months.

Enjoy!

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2 Responses to “David Lebovitz’s Coffee Cake”

  1. Elizabeth Says:

    Definitely making this tomorrow morning! Thanks for the recipe, lady!


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