New York Crumb Cake
User Reviews
5
New York Crumb Cake
Description
New York Crumb Cake combines two distinct parts: a moist cake and a crumbly topping, both made with attention to texture and flavor. The crumb topping, composed of a mix of melted butter, brown sugar, granulated sugar, cinnamon, and sea salt, is hand-mixed to maintain large crumbs and avoid overmixing, giving a sweet, buttery, and spiced layer. The cake itself blends cake flour, baking soda, baking powder, butter, buttermilk, eggs, and vanilla for a tender crumb that complements the topping.
During baking, the crumb topping crisps while the cake remains soft beneath, delivering a pleasing combination of textures. This cake is typically baked in a 9x13 inch pan, producing substantial slices suitable for sharing or storing.
Serving this cake at breakfast or as a snack pairs well with coffee or tea. The sweet and lightly spiced topping adds interest without overpowering the cake. The recipe notes suggest adjustments for convection ovens and larger pans if doubling the batch.
Leftovers keep well refrigerated for up to five days, allowing for pre-cut servings and storage. This makes it practical for batch baking or feeding a group over several days.
Ingredients
For the crumb topping
- 1 1/2 cups (339g) butter melted, unsalted
- 4 1/2 cups (585g) all-purpose flour
- 1/4 teaspoon salt fine sea salt
- 1 packed cup (200g) dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 1/2 tablespoons (12g) cinnamon
For the cake
- 2 1/2 cups (325g) cake flour spooned & leveled, can sub all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt fine sea salt
- 1 cup (200g) granulated sugar
- 11 tablespoons (156g) butter room temperature, unsalted
- 3/4 cup (168g) buttermilk room temperature
- 3 large egg room temperature
- 1 egg room temperature, yolk
- 2 teaspoons vanilla extract
- powdered sugar for dusting
Instructions
For the crumb topping
- In a large bowl, combine the flour, dark brown sugar, granulated sugar, cinnamon, and salt.
- Pour the melted butter into the bowl and toss with hands to make large crumbs. Do not overmix! If the crumbs are too small, make larger crumbs by squeezing some of the smaller ones together. If the crumbs are too wet, add 1 tablespoon of flour at a time and gently mix with your hands to form larger crumbs.
- Set the crumb mixture aside.
For the cake
- Preheat the oven to 350f and set the rack to the middle level. Line a 9x13 inch cake pan with parchment paper, or grease and set aside.
- In a large bowl whisk together the cake flour, baking soda, baking powder, and salt.
- In a separate bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the sugar and butter until smooth, then add the eggs and extra yolk, one at a time and beat together until combined.
- Add the buttermilk and vanilla, and mix until smooth. Do not worry if the mixture looks curdled.
- Add the flour mixture to the egg mixture and mix for 30 seconds or until just combined. Scrape down the sides with a spatula as needed. Avoid overmixing.
- Pour the cake batter into the prepared sheet pan and bake for 15 minutes or until the corners are set. The cake will not be fully cooked.
- Allow the cake to cool for 10-15 minutes before topping.
- Top the cake with the crumb mixture. Bake for 25-30 minutes or until a toothpick comes out clean after inserting into the center of the cake.
- Place the cake on a wire rack to cool and once cool dust with powdered sugar.
Notes
- This recipe yields about 15 large pieces but can be cut smaller to yield more servings.
- For convection oven use, reduce cooking temperature by 25°F and start checking for doneness early.
- The recipe is designed for a 9x13 inch pan but can be doubled and baked in a 13x18 cake-style half sheet pan for a bakery-style presentation.
- Store leftover cake covered in the refrigerator for up to five days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15large pieces
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 71g | 24% |
| Protein | 8g | 16% |
| Fat | 29.6g | 46% |
| Saturated Fat | 17.9g | 90% |
| Cholesterol | 146mg | 49% |
| Sodium | 264mg | 11% |
| Potassium | 456mg | 10% |
| Fiber | 1.3g | 5% |
| Sugar | 33.3g | 67% |
| Calcium | 194mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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