This popular overseas treat promises not to disappoint! New York-style coffee cake is known for its tasty crumbly topping, and we think we got it perfect with this recipe.

SERVES 6 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the topping
115 g butter, melted
155 g brown sugar
1 tbsp coffee granules
1 tsp cinnamon
Pinch salt
220 g flour
For the cake
315 g flour
1 tsp bicarbonate of soda
¾ tsp baking powder
1 tsp salt
300 g caster sugar
170 g butter, room temperature
2 large eggs
1 cup buttermilk
1 vanilla pod, seeds only
½ cup strong filter coffee, hot
Icing sugar, to dust

METHOD
For the topping
1. Combine the melted butter, sugar, coffee, cinnamon and salt.
2. Add the flour, mixing until a soft dough forms. Refrigerate.
For the cake
1. Preheat oven to 180°C. Prep a 23 cm spring-form tin.
2. Sift the flour, bicarb, baking powder and salt together.
3. In a separate bowl, cream the sugar and butter until fluffy.
4. Add the eggs, one at a time, beating after each addition until well blended.
5. Add buttermilk and vanilla seeds, and combine. Add flour mixture slowly, folding until just incorporated after each addition
6. Pour the batter into the tin and spread gently with a knife.
7. Crumble the topping over the batter, spreading evenly. Bake for 40 minutes, or until a skewer comes out clean. Leave to cool.
8. Before serving, pour over the hot filter coffee, then dust with icing sugar.