Second, a starting step is to let the sour cream and baking soda sit for an hour. The baking time is over an hour, and the cooling time is an hour. Once you begin, you are a minimum of 3 ½ hours from being able to begin eating the cake. So, if you are going to serve this for breakfast in bed you have two choices: get up very, very early, or prepare it the day before and hide it from everyone. This cake tastes every bit as wonderful on Day 2 as on Day 1. Put the alarm clock aside.
Position a rack in the lower third of the oven. Heat the oven to 350°F. Generously butter a 10 inch angel food cake pan, line the bottom with baking parchment, then butter the parchment and set aside.
Remove the cake from the oven and let stand on a cooling rack for 25 to 30 minutes. Holding the top, lift the cake from the outer ring and place it on a cooling rack. Let stand for another 20 to 30 minutes. To remove the cake from the tube section, cut a 2-inch hole in the center of a 12-inch piece aluminum foil and place it directly over the top of the cake, cupping the foil around the side to hold the topping in place. Cover with a cooling rack, invert the cake, and carefully lift off the tube section and the parchment paper. Cover with another rack, and invert again. Remove the aluminum foil and cool right side up.
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Hi Lisa, This is a cake that really is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature. It does freeze nicely if you want to go that route. See the very bottom of the recipe for freezer-friendly instructions. Hope that helps!
Hi June, This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature. It does freeze nicely too. See the very bottom of the recipe for freezer-friendly instructions. Enjoy!
I just finished baking this blueberry streusel coffee cake. This is absolutely amazing. I had to try a piece while it was still warm. Loaded with blueberries and moist cake with yummy streusel! I already put into my Pinterest. Thank-you for sharing this recipe. I will be making this many many more times!
Excellent blueberry coffee cake.I have done quite a few of your recipes and have not been disappointed. Now, I actually look for your recipes as I know they will be very tasty.Did not change anything, followed your instructions.
We always knew it was going to be a good day when we woke up on Fall mornings and could smell this cake being freshly baked. There is nothing more comforting than the smell of sweet cinnamon and vanilla wafting through the air!
And, it was like everyone in our town knew it was being baked! There would almost always be a house full of people whenever my mom made this delicious cake. She would almost always have to send some home with friends and family!
The great thing about this cake is how well it keeps! You can keep it stored in a covered cake plate for about 4-5 days, in the fridge for about a 7-9 days, or even freeze the whole cake (or individual slices!) for a couple months!
If you choose to freeze this cake, remember to set the cake out on the counter and allow to thaw at room temperature, If you froze individual slices, you could do the same thing, or feel free to place a slice in the microwave for about 30 seconds to 1 minute!
So, a cake to go with this. There are so many choices I could choose - a mince pie, Christmas Cake, plum pudding. But I'm going to keep it simple here - a piece of (un-iced) Christmas Cake with a slab of Yorkshire crumbly cheese and a glass of port by the fire. Heaven
Kahn said Carolyn Strickland, the previous owner and namesake of the cafe, came up with the recipe after visiting a breakfast spot near the beach. Strickland was reminded of a warm coffee cake her grandmother made when she was a young child.
I am always on the hunt for a great crumb cake recipe and since crumb cake is a pretty big thing to this [former] New York girl, finding just the right recipe is really important to me (see these blueberry and chocolate chip versions for other delicious attempts).
For this recipe, you need a total of 3 cups of cake flour for the crumb topping and the cake. So, make the cake flour first and then divide it up for the called-for amounts in the crumb topping and cake recipes.
As you can expect, any cake made without artificial preservatives will go stale fairly quickly. Preservatives extend shelf life of food, so most mass-produced crumb cake you can find in the grocery store will last weeks on the shelf before going stale.
This New York crumb cake is the absolute BEST recipe out there! It even beats out the Entemann's Ultimate Crumb Cake, according to discerning New Yorkers! With big crumbs and soft, buttery cake, this crumb cake will become an old family favorite in no time.
The crumb topping has to be in error. There is entirely too much flour. Should it be 3/4 c rather than 1 and 3/4 cup? I made the cake exactly as written, using cake flour as suggested, and the crumb topping was flavorless and tasted too much of flour. Nothing like Starbucks! I will keep searching for the perfect crumb cake!
I just ate a piece while it was still warm, and it had the perfect texture. The cake was soft and moist, and crumbs were plenty! At first I freaked out a little about how much crumbs I had, but the ending crumb-to-cake ratio is perfect. Thanks so much for sharing!!
Just made this last night after seeing it on pinterest. Love this crumb cake!!! So good! I followed the directions exactly. I did cook mine for 50 min to make sure it was done. Still came out moist and delicious! Thanks for posting this recipe!
1. used Earth Balance for all of the butter2. Cut about 6 oz. thick-sliced bacon into little chunks; placed in a cold skillet, then cooked them slowly over moderate heat until they crisped and released all their oil (takes about 20 mins); drain bacon on paper towels and reserve the fat3. Used soy milk + lemon juice for the buttermilk4. Replaced a bit of the butter in the cake with all of the cooled bacon fat5. Mixed cooked bacon into streusel
Hello! I have tried this recipe a few times and every time, my crumbs sink into the cake and the cake envelops the topping. I have been checking my oven temp with a thermometer & have tried cooling the crumbs before dropping them onto the batter, breaking them up smaller and dropping them on 10 min into baking. I have been following the recipe to a T and measuring & mixing carefully and have quality pans. This seems to be a common problem based on comments for this recipe on different blogs and I have not been able to find an answer. Is this something you have any thoughts on? Why does a crumb topping sink? Thank you SO much!!
I just saw the episode of American Test Kitchen that they make this coffee cake and I am so happy I ran across this recipe on Pinterest! We have the week off for mid-winter break so I plan on making this as is for the family.
I do not have cake mix. For the crumb topping of 1 3/4 cake flour how much all purpose flour do I have to take out and add in cornstarch. The cake mixture says take out 4 tsp flour replace with 4 tsp cornstarch. When you read online for substitute it has Tablespoons instead of teaspoons.
To remove the cake, carefully run a knife around the inside of the pan and around the tube center of the pan. Lift the center out so the cake is still on the removable bottom. Lift the cake over the tube center or let the removable bottom drop and transfer the cake to a plate. Slide the parchment out.
Cocoa powder is made by grinding up cocoa beans, with the cocoa butter removed. There are several main types of cocoa powder: natural, Dutched, and black or dark. I keep all types of cocoa in my pantry and for this chocolate crumb cake I used a combination of natural and Dutched cocoa.
To freeze crumb cake, cut it into slices and wrap each one in plastic wrap. Place them into a ziplock freezer bag and force out any extra air before zipping closed. Be sure to wrap well to prevent freezer burn which will dry the cake out. When ready to enjoy, remove from the freezer and allow to thaw at room temperature for an hour or two before serving.
Spread half the cake batter in the bottom of prepared pan and spread smooth. Sprinkle with half of cinnamon-sugar mixture and 1 cup of chocolate chips. Dollop remaining cake batter over filling in spoonfuls. Use a rubber or offset spatula to gently spread it over the filling and smooth the top. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips.
Any thoughts on a cake that might be able to take more fruit but have an equally beguiling crumb, scent and taste?? Or has anyone experimented with add-ins other than chocolate? Thanks for such a nice recipe!
MMmmmm yum! I made this cake this evening and it was wonderful. I did not have sour cream, so I substituted lowfat yogurt. Unfortunately the yogurt was vanilla flavor instead of plain. I was worried about it being too sweet, so I added instant espresso powder (1/4 cup) to the sugar/chocolate chip mixture and I think that helped. 2b1af7f3a8