Coffee cake for my hunny :)

So my boyfriend lives in Virginia.. and I live in Florida.. I feel the need to send him goodies every once in a while since I know he isn't a big baker or cook. He loves coffee cake and the last time I sent him some it was mediocre at best. I had to redeem myself. (as I always do huh babe? ;)) I made a New York style coffee/crumb cake. My boyfriend's request was simple: make it with a lot of crumb topping. I searched on my favorite website Foodgawker.com and came across a starbucks style recipe courtesy of http://fakeginger.com/. At first when I started mixing all the ingredients I thought I was reading things wrong because the recipe called for SO much sugar and flour. But in the end it was one of the best coffee and crumb cakes I've ever had. The only thing I did differently was that I used whole wheat flour instead of white flour. Only because I ran out of white flour. I sent it overnight to the bf and to quote him, "this coffee cake is on point". Mission accomplished.

Here is the recipe:
New York Style Coffee Cake (fakeginger.com)
adapted from Baked Explorations

For the crumb topping:
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 tablespoons cinnamon
1 cup (2 sticks) melted butter
2 1/2 cups all-purpose flour
For the cake:
2 1/2 cups whole wheat flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter
1 1/2 cups granulated sugar
2 large eggs
1 1/4 cups plain (vanilla or honey flavor work too) yogurt 
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Butter the sides and bottom of a glass 9×13 pan. (I used a regular 9x13 metal cake pan and it was just fine)You can use a metal pan, but the edges may get a bit crispy.

To make the crumb topping, mix both sugars, salt, and cinnamon in a medium bowl. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed. Spread out a large sheet of parchment paper on the counter and spread this mixture out on the parchment paper to dry while you make the cake mixture.

To make the cake, sift the flour, baking powder, baking soda, and salt together in a medium bowl and set aside.

Cream the butter until it is smooth and ribbon-like  in the bowl of a stand mixer fitted with the paddle. Scrape down the bowl and add the sugar. Beat until fluffy. Add the eggs, one at a time, and beat until incorporated. Scrape the bowl and mix again for 30 seconds. Add the yogurt and vanilla and beat just until incorporated. Add the dry ingredients in three parts, scraping down the bowl before each addition, beating only until it is just incorporated.

To assemble the cake, pour the batter in the prepared pan. Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and drop them over the cake. Repeat to use all the topping. Remember, the topping layer will look very thick.
Bake the cake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for 30 minutes before serving.

Enjoy :)