I like breakfast breads, muffins, coffeecake, you name it, I like it. But we don't have them a lot at our house because they just don't seem to do the trick in sustaining us until lunch...must be all the nutritional value:) Plus, they are not all that quick for a week day morning.
But Sunday, I had plenty of time before church so I quick pulled together a delicious coffeecake. The best part about this, is that it is made from cake mix, so it's really quick and easy.
I found the recipe on Picky Palate, and this hit the mark. She calls it a clone on Starbucks coffeecake while I'm just calling it New York Crumb Cake. Either way, it's delicious any time of the day! I chose to divide the cake mix in half like I usually do to scale down the size. I made it in an 8 inch square pan, and we still have plenty leftover.
New York Crumb Cake (adapted from picky palate)
1 Box Yellow Cake Mix (plus ingredients on back of box)
2 Sticks cold salted butter
2 1/4 Cups flour
1 1/2 Tablespoons cinnamon
1 ¾ Cups sugar
1 1/2 Tablespoons vanilla
Powdered sugar (for dusting)
PREHEAT oven to 350.
PREPARE cake mixe in large bowl according to directions on box. Spray 9X13 pan with non-stick spray. Pour batter into pan. Bake at 350 for 15-20 minutes or until center is just barely set.
WHILE cakes are baking, prepare crumb topping. In large bowl of electric mixer combine, butter, flour, cinnamon, sugar and vanilla until all crumbly.
IMMEDIATELY after cake is removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top. Put back in oven and bake an additional 10-15 minutes (topping will begin to look a little less wet/raw). Let cool fully then dust with powdered sugar, using a sieve.
CUT into squares and serve.