A coffee cake with a mile-high crumb topping that everyone will love, not to mention the decadent brown sugar glaze!
Wow, New Year’s Eve is tomorrow. Tomorrow, guys.
Do you all have fun plans? Jason and I are spending it with family and we plan to make lobster for the very first time. I’m not sure if I’ll be able to withstand the whining though – that’s why Jason will have to take care of the cooking that night.
Either way, I can’t wait to devour that fresh, buttery lobster meat.
And this coffee cake of course.
This coffee cake is from Emeril Lagasse, which is part of this week’s #SundaySupper installment of our kicked-up New Year’s potluck featuring his recipes.
I figured this would be the perfect New Year’s Eve food – mainly because you can start off the new year right, devouring the leftovers with your morning cup of coffee.
Oh and those giant crumbs you see there? Yeah, those are a must. I could just eat these starting with the crumbs first.
How else would you eat it?
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, at room temperature
- 1 ¼ cups brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt
For the crumb topping
- 1 cup brown sugar, packed
- ½ cup sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 cup 2 sticks unsalted butter, melted
- 2 ½ cups all-purpose flour
For the brown sugar glaze
- ½ cup brown sugar, packed
- ½ teaspoon vanilla extract
- Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
- To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use.
- In a large bowl, combine flour, cinnamon, baking soda and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, one at a time, until well combined. Beat in vanilla until well combined.
- With the mixer on low speed, add Greek yogurt and dry ingredients alternately in 3 parts, beginning and ending with the dry ingredients, beating just until incorporated.
- Scoop the batter evenly into prepared baking dish. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
- Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
- To make the glaze, combine brown sugar, vanilla and 2 tablespoons water. Whisk until smooth.
- When the cake is done, cool for 10 minutes and drizzle the glaze evenly over the top.
- Serve warm.
