New York Style Crumb Cake
If you're looking for a great crumb cake (and who isn't) you've come to the right place. This New York Style Crumb Cake has an abundance of easy to make crumbs on top of a tender cake that is just right with coffee or tea or just as a snack.
Prep Time35 minutes mins
Cook Time1 hour hr
Cooling Time15 minutes mins
Total Time1 hour hr 50 minutes mins
Course: Cake, Dessert
Cuisine: American
Keyword: Coffee Cake, Crumb Cake, New York Style Crumb Cake
Servings: 12 servings
Calories: 386kcal
Crumb Topping:
- 1 cup unsalted butter, softened (225 grams, 8 ounces or 2 sticks)
- ⅔ cup granulated sugar (130 grams or 4.5 ounces)
- ⅔ cup packed dark-brown sugar (130 grams or 4.5 ounces)
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups cake flour (not self rising) (375 grams or 13.5ounces)
Cake:
- 2 ½ cups cake flour (not self rising) (310 grams or 10.75 ounces)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar (200 grams or 7 ounces)
- ¾ cup unsalted butter, softened (170 grams, 6 ounces or 1 ½ sticks)
- 3 large eggs
- 2 teaspoons vanilla extract
- ⅔ cup low-fat buttermilk
- Powdered sugar for dusting as needed
Crumb Topping:
Combine the butter and both sugars in a mixer. Cream until very light. Combine the cinnamon, salt and flour; add all at once and beat on medium just until large crumbs form.
Scrape down the sides and the bottom for unincorporated flour. Mix briefly. Do not over mix or you will end up with a really thick cohesive mixture. Store the crumbs in the refrigerator while you make the cake.
Cake:
Preheat the oven to 325°F. Line a 9x13 inch pan with parchment. Spray under the parchment to hold it in place and spray the parchment and sides of the pan. Set aside.
Whisk together the flour, baking soda and salt in a medium bowl. Without cleaning the bowl in which the crumbs were made, beat the butter and sugar on medium speed until pale and fluffy.
Beat in eggs one at a time and then the vanilla. If it curdles, that's fine.
Add flour alternating with buttermilk, beginning and ending with flour. Beat until well combined.
Spoon batter into pan and spread evenly using an offset spatula. Spread the crumbs evenly over the batter.
Bake until golden brown and a cake tester inserted into the center comes out clean, about 45 minutes.
Transfer the crumb cake to a rack and cool about 15 minutes. Dust with powdered sugar. This crumb cake also freezes well. Just wrap it well and freeze.
This crumb cake also freezes well. Just wrap it well and freeze. To use, I would recommend unwrapping it and thawing it completely first. Rewrap it in foil and reheat it in a 350 degree oven for 15 to 20 minutes - just to warm it all the way through.
-
- Cake flour will make the best, most tender cake. Since there is 5 ½ cups between the crumbs and the cake, it take's almost a whole box of cake flour.
- The batter will, most likely, curdle after the last egg has been added. That's fine. For more information on this see my post on How to Avoid Curdled Cake Batter.
- Be sure to alternate the flour and buttermilk, starting and ending with the flour.
Serving: 1slice | Calories: 386kcal | Carbohydrates: 82g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 327mg | Potassium: 114mg | Fiber: 2g | Sugar: 41g | Vitamin A: 76IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg