New York-Style Crumb Cake

I have always been a fan of crumb cake, and after trying this recipe, you will be too.  I really like the crumb to cake ratio…yum!

There are a lot of different recipes out there for NY style crumb cake.  Some use sour cream or whole milk instead of buttermilk.  All-purpose flour is used in some recipes.  I like the texture the cake flour gives this cake.  The structure holds up to the topping while still having a light texture.  Cake or all-purpose flour can be used in the crumb topping.

This New York-Style crumb cake was a hit at my bakery.  I only sold it on weekends, and it would be gone as fast as I could put it out!!

Crumb Topping:

  • ⅓ cup granulated sugar (67 grams)
  • ⅓ cup dark brown sugar (75 grams)
  • ¾ tsp ground cinnamon
  • ⅛ tsp table salt
  • 8 tablespoons unsalted butter, melted (110 grams)
  • 1 ¾ cups cake (or all-purpose) flour (240 grams)

Cake:

  • 1 ¼ cups cake flour (170 grams)
  • ½ cup granulated sugar (100 grams)
  • ¼ tsp baking soda
  • ¼ tsp table salt
  • 6 tablespoons unsalted butter, softened (85 grams)
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp pure vanilla extract
  • ⅓ cup buttermilk (82 grams)
  • Confectioners’ sugar for dusting

Instructions:

To make the topping:

  1. Whisk sugars, cinnamon, salt, and butter in medium bowl to combine.
  2. Add flour and stir with rubber spatula or wooden spoon until mixture resembles a thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
  3.  Adjust oven rack to upper-middle position and heat oven to 325° F.
  4. Line 8X8 inch pan with parchment paper (this makes removing the cake easier).

Making the Cake:

  1. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining (1-2 minutes).                                           
  2. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
  3. Transfer batter to baking pan; using rubber spatula, spread batter into even layer.
  4. Break apart crumb topping into large pea-sized pieces between your thumb, pointer, and middle fingers and spread in an even layer over batter, beginning around the edge and working toward the center.                                               
  5. Bake for 30-35 minutes.

Cool on a wire rack for at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.  Enjoy!!

This recipe is inspired by Cook’s Illustrated (America’s Test Kitchen).
I hope you make this delicious cake, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!