New York–Style Crumb Cake

Submitted by: admin on April 2, 2020

Serves 8 To 10

Ingredients

CRUMB TOPPING
1⁄3 cup (2-1⁄3 ounces) granulated sugar
1⁄3 cup packed (2-1⁄3 ounces) dark brown sugar
3⁄4 teaspoon ground cinnamon
1⁄8 teaspoon salt
8 tablespoons unsalted butter, melted and warm
1-3⁄4 cups (7 ounces) cake flour
CAKE
1-1⁄4 cups (5 ounces) cake flour
1⁄2 cup (3-1⁄2 ounces) granulated sugar
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
6 tablespoons unsalted butter, cut into 6 pieces, softened but still cool
1 large egg plus 1 large yolk
1 teaspoon vanilla extract
1⁄3 cup buttermilk
Confectioners’ sugar

Instructions

  1. Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with vegetable oil spray and fit parchment/foil into dish, pushing it into corners and up sides, allowing excess to hang over edges of dish.
  2. FOR THE TOPPING: Whisk granulated sugar, brown sugar, cinnamon, salt, and butter together in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
  3. FOR THE CAKE: Using stand mixer fitted with paddle, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running, add butter 1 piece at a time. Continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add whole egg, egg yolk, vanilla, and buttermilk and beat on medium-high speed until light and fluffy, about 1 minute, scraping down bowl as needed.
  4. Transfer batter to prepared pan. Using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-size pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Let cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.

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