New York Crumb Cake
User Reviews
4.5
New York Crumb Cake
Description
The New York Crumb Cake combines a tender, lightly sweet cake infused with vanilla and buttermilk with a generous crumb topping made from butter, sugars, cinnamon, and cake flour. The crumb mixture is prepared separately to achieve a thick, cohesive texture that bakes into a crunchy topping, creating a contrast to the soft, fluffy cake beneath. Baking in a square pan allows even cooking and a substantial crumb layer.
Flavor-wise, the cake offers comforting notes of cinnamon and vanilla balanced with sweetness from brown and granulated sugars. The texture contrast between the moist cake and the crisp crumbs is the recipe’s hallmark. This cake fits well as a morning treat with coffee or as a simple dessert.
The recipe recommends using cake flour to maintain a delicate crumb and suggests variations like folding in blueberries or chocolate chips for added interest. The cake keeps well at room temperature for up to four days in an airtight container and can be frozen for up to three months when wrapped properly.
For best results, avoid substituting all-purpose flour for cake flour to prevent dryness. Also, buttermilk can be replaced with plain yogurt if necessary. Baking times may vary slightly when using glass pans or larger pans if doubling the recipe. Adding a drizzle of caramel, melted white chocolate, or cream cheese glaze can enhance the presentation and flavor.
Ingredients
For the Crumb Topping
- ½ cup dark brown sugar
- ¼ cup granulated sugar
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon table salt
- ½ cup butter unsalted, melted and still warm
- 1½ cups cake flour
For the Cake
- 1¼ cups cake flour
- ½ cup granulated sugar
- ¼ teaspoon baking soda
- ¼ teaspoon table salt
- 6 tablespoons butter unsalted, cut into 6 pieces, softened but still cool
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ⅓ cup buttermilk
- powdered sugar for dusting
Instructions
- Make the Topping: Whisk the sugars, cinnamon, salt, and butter 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.
- Make the Cake: Adjust oven rack to upper-middle position and heat oven to 325 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray and line with parchment paper or aluminum foil; allow excess to overhang edges of dish.
- Using an electric mixer on low speed, mix the flour, sugar, baking soda, and salt to combine. With mixer continuing to run at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
- Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart the crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. (Be sure not to push the crumbs into the batter, just sprinkle on top.) Bake until the crumbs are golden and a wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with powdered sugar just before serving. Leftovers can be stored in an airtight container at room temperature for up to 4 days.
Notes
- Do not substitute all-purpose flour for cake flour as it affects the cake’s tenderness.
- Plain yogurt can replace buttermilk in equal amounts if needed.
- Use a square metal baking pan for even baking; glass pans may require longer baking times.
- The crumb cake can be stored at room temperature for up to 4 days in an airtight container.
- For freezing, wrap the cooled crumb cake tightly in plastic and foil, store in a freezer bag up to 3 months, and thaw at room temperature before serving.
- Consider mixing in ½ cup mini chocolate chips or 1 cup fresh blueberries folded gently into the batter.
- Optional toppings include salted caramel sauce, melted white chocolate, or a cream cheese glaze for added flavor.
- Doubling the recipe calls for a 9x13 pan and increasing baking time to 40-45 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 57g | 19% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 88mg | 29% |
| Sodium | 150mg | 6% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 620IU | 12% |
| Calcium | 38mg | 4% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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