NJ Coffee Cake Recipe

When I think about Fall, I think about steamy, hot coffee goodness! Then, I often start thinking about this New Jersey coffee cake recipe because what goes better with coffee than coffee cake? Particularly MY coffee cake.

I make a New Jersey style coffee cake, as you can see by the name.

I grew up eating this stuff! You can find it in bakeries and deli’s all through New Jersey, but not here in North Carolina! So, I developed my own recipe so I could have it any time I want it. My coffee cake has more crumb than cake and that is just how I like it!

Equipment

• 9×13 pan

Ingredients  

• 1 stick butter salted and softened
• 1 1/3 cup sugar
• 2 cups flour
• 2 tsp baking powder
• 2 eggs
• 3/4 cup milk 2%
• 1 1/2 tsp vanilla
• Crumb Topping
• 1 1/2 sticks margarine
• 2 cups sugar
• 1 cup brown sugar
• 6 cups Bisquick
• 5-6 tsp cinnamon
• 1/2 cup powdered sugar

Instructions 

• Preheat oven to 350 degrees.
• Line a 9×13 pan with no-stick foil.
• Cream together butter and sugar.
• While creaming, mix together flour and baking powder in a large bowl.
• Set aside.
• Add eggs into creamed mixture.
• Add milk into creamed mixture.
• Add flour and powder into wet mixture.
• Add vanilla and beat until combined.
• Pour batter into prepared pan.
• Prepare crumb topping:
• Add sugars, Bisquick and cinnamon into a large bowl.
• Cut in margarine and combine with hands until well mixed.
• Sprinkle topping over cake with hands, squeezing it together as you do. (You want the topping to be lumpy).
• Bake for 45 to 50 minutes or until cooked through in the center.
• Cool for 15-20 minutes and top with powdered sugar.
• You may have about 1/2 cup of topping left over, you do not want topping to run over the sides of the pan.

Notes

Save money and make the Bisquick! 

Bisquick

8 cups flour 1 1/4 cups nonfat dry milk powder 1/4 cup baking powder 1 tbsp salt 2 cups shortening 

Combine 1st 4 ingredients into a large bowl. Cut in shortening until course crumbs are formed. Store in an air tight container in the refrigerator. This recipe makes about 10 cups of baking mix.