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!

“Latte” Coffee Cake

 

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Don’t you just love it when your local barista makes that beautiful heart on top of your latte.  It’s like beautiful art that’s almost too pretty to drink…almost:).

I made this coffee cake last weekend.  I was craving cake with a good crumb topping and this treat was created (inspired by Tasty).   I shared a piece with my dear neighbor.   She sent me a text the next day and said it was a keeper.  Not only is she a great neighbor and friend, turns out, she is also a willing participant and taste tester.  Thanks Carol:)!

Ingredients for crumb topping:

  • 1/2 cup + 2 Tablespoons granulated sugar (125 grams)
  • 1/2 cup (melted and cooled) unsalted butter (113 grams)
  • 1 tablespoon espresso powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour (190 grams)

Instructions for crumb topping:

Combine the granulated sugar, melted butter, espresso powder, and salt in a medium bowl.  Stir until smooth.

 

Add the flour and stir with a fork until mixture is crumbly.  Refrigerate topping until ready to use.

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Ingredients for Cake:

  • 2 1/4 cups all-purpose flour (280 grams)
  • 2 1/2 teaspoons baking powder
  • 1 cup granulated sugar (200 grams)
  • 1 tablespoon espresso powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (melted and cooled) unsalted butter (113 grams)
  • 1/4 cup + 2 tablespoons sour cream, room temperature (77 grams)
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature
  • Confectioners’ sugar for dusting (optional)

Instructions for Cake:

Coat a 9″ springform pan with baking spray and line with parchment paper.  Coat parchment paper with baking spray.

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Preheat oven to 325° F.

In a large bowl, whisk flour, baking powder, granulated sugar, espresso powder, and salt until combined.

In a separate bowl, whisk together the coffee, melted butter, sour cream, vanilla and eggs until combined.

Pour the butter mixture over the flour mixture and gently whisk, just until combined.

Pour cake batter into the prepared springform pan.

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Sprinkle the chilled crumb topping over the top.

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Bake for an hour and 15 minutes.  Insert a toothpick into the center of the cake and remove from the oven if it comes out clean.  If cake isn’t done, bake at 5 minute intervals until toothpick comes out clean.

Transfer the cake to a wire rack to cool.  When cake has cooled for an hour, unmold the cake and transfer to dessert plate.  Dust top with confectioners’ sugar (optional).  I topped mine with the traditional latte “heart”.  Enjoy!!

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Looks good enough to drink…I mean, eat:)

I hope you make this delicious “latte” coffee cake.  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures:).