New York Style Crumb Cake

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Recipe submitted by Joanne Keck

Soft cake with delicious crumb topping. Recipe from Cooks Illustrated via Pinterest. Yummy.
Note: don’t substitute regular flour for cake flour — won’t have the soft texture.

Crumb topping:
1/3 cup granulated sugar (2 2/3 oz)
1/3 cup dark brown sugar (2 2/3 oz)
3/4 t. cinnamon
1/8 t. table salt
8 T. unsalted butter (1 stick) melted and still warm
1 3/4 c. cake flour (7 oz)

1 1/4 c. cake flour (5 oz)
1/2 c. granulated sugar (3 1/2 oz)
1/4 t. baking soda
1/4 t. table salt
6 T. unsalted butter (3/4 stick) cut into 6 pieces, softened but still cool.
1 large egg
1 large egg yolk
1 t. vanilla extract
1/3 c. buttermilk
Confectioner’s sugar

To make topping: Whisk sugars, cinnamon, salt and butter to combine. Add flour and stir with spatula or spoon until mixture resembles thick, cohesive dough; set aside to cool to room temp, 10-15 minutes.

Cake: Adjust oven rack to upper middle position and heat oven to 325 degrees. Cut 16 inch length of parchment paper or aluminum foil and fold lengthwise to 7 inch width. Spray 8 inch square baking pan with nonstick spray and fit parchment into pan, pushing it into corners and up sides; allow excess to overhang edges of pan. In bowl of mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer on low, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1-2 minutes. Add egg, yolk, vanilla and buttermilk; beat on med speed until light and fluffy , about 1 min. Transfer batter to baking pan and spread batter evenly. Break apart crumb topping into large pea-sized pieces between your fingers and spread in even layer over batter. Bake 35-40 minutes. Cool on wire rack at least 30 minutes. Lift out of pan. Dust with confectioner’s sugar just before serving.

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