Homemade Entemann’s NY Coffee Cake- AKA, Vacation Coffee Cake

The last few summers we have joined my brother, Sir Ryan and his family for a stay at the beach.  A perfectly relaxing getaway filled with sun bathing, wave catching, pool peeing, and beer drinking card playing.   Traditions run strong in this family, and one that comes with this annual trip is Sir Ryan’s love of coffee cake and the yearly appearance of the Entemann’s Box.  This year I thought I would try my hand at it, I was sure I bring it better than a box.  The cake came out great, moist and fresh, perfectly crumbly.   The guys loved having it to start their early morning fishing trips!

Vacation Breakfast!

Sir Ryan and my husband Sir Wes went fishing every morning.  Sir Sully joined them one morning for a bit.  The senior boys each caught one fish only, but they enjoyed themselves as true fishermen do.

The Guy’s Early Morning Fishing Trip

New York-Style Crumb Cake
source: Cooks’ Illustrated free iPhone app and Cooks’ Illustrated May 2007

Don’t be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. If you can’t find buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.

For the Crumb Topping:
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)

For the Cake:
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting

Thank you Entemann’s, you’ve inspired!!

To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

To make the cake: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low-speed to combine. With mixer running at low-speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces between your thumb, pointer, and middle fingers and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.

Homemade New York Coffee Cake

The only thing Sir Sully caught was a wave, to his dismay.

We had a great time at the beach this year, with a new breakfast tradition and a couple of fisherman!  Maybe next year we will be lucky enough to have fish for dinner!


Butterscotch Pecan Coffee Cake

Butterscotch Pecan Coffee Cake

This little recipe will make you look forward to getting out of bed!  It is such a simple, quick recipe, with ingredients that are easy to keep on hand in your pantry.  This is one of the best things Queenie (my mom) made when we were growing up- I wish I could remember which neighbor or friend she got the recipe from, but for now I will credit her for the inspiration.   We grew up outside of Philly, where we had real weather compared to where I live now, in Orlando.  This Butterscotch Pecan Coffee Cake was perfect for both a chilly fall day treat and a snow day snack, unbelievably moist and delicious!

Coffee Cake Mise en Place

Butterscotch Pecan Coffee Cake

  • 1 box Yellow Cake Mix
  • 1- 3.4 oz box Instant Vanilla Pudding Mix
  • 1- 3.4 oz box Instant Butterscotch Pudding Mix
  • 4 eggs
  • 1 cup vegetable oil
  • 1 tsp almond extract
  • 1 cup water

Crumble Topping

  • 2 tbsp butter, softened
  • 1 cup brown sugar
  • 1 cup chopped nuts (Use what ever you have lying around)
  • 1 tsp cinnamon

    The first layer of batter

Adding the crumble topping to the first layer of batter

Preheat oven to 350°, be sure to adjust oven racks so the center rack is free to use and that there is no rack above as the cake will rise quite a bit.  Mix all the cake ingredients together in a bowl.  Mix all the crumble topping together in a separate bowl.  Pour half of the cake batter into a greased (pan spray is fine) 9×12 baking pan, and sprinkle half of the crumble on top.  Pour remaining batter into pan and sprinkle with the remaining crumble.  Bake for 45-60 minutes, until the center is cooked.

Sweet goodness, right out of the oven!!!!!!

Because the cake is so moist, it will taste great all week long,…. if it lasts!

Butterscotch Pecan Coffee Cake

Go ahead and try this old philly neighborhood recipe!