Classic New York Style Crumb Cake
This Classic New York Style Crumb Cake features a moist, tender cake base generously topped with a thick layer of buttery, cinnamon-spiced crumbs, perfect for breakfast or dessert.
Equipment
- oven
- 9x13 inch baking pan
- large bowl
- whisk
- electric mixer
- wire rack
Ingredients
Crumb Topping
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter, melted (2 sticks)
Cake Base
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (1 stick)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or 1/2 tablespoon lemon juice/white vinegar + milk to make 1/2 cup)
Instructions
Prepare Oven and Pan
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang for easy removal.
Make the Crumb Topping
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt. Add the melted butter and mix until large, irregular crumbs form, avoiding overmixing.
Combine Dry Cake Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for the cake base.
Cream Butter and Sugar
- In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
Add Eggs and Vanilla
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Alternate Dry and Wet Ingredients
- Gradually add the dry ingredients to the wet in three additions, alternating with the buttermilk in two additions, beginning and ending with dry; mix on low speed until just combined without overmixing.
Assemble the Cake
- Pour the cake batter into the prepared 9x13 inch baking pan and spread it evenly.
Add the Crumbs
- Generously sprinkle the prepared crumb topping over the cake batter, ensuring even distribution of the chunky crumbs.
Bake
- Bake for 35-45 minutes, until a wooden skewer inserted into the cake comes out clean and the crumb topping is golden brown and crisp.
Cool
- Let the cake cool completely in the pan on a wire rack before cutting and serving, allowing the crumbs to set properly.
Notes
For best results, ensure your buttermilk and eggs are at room temperature. Do not overmix the cake batter, as this can lead to a tough cake. When making the crumb topping, a fork or your hands will help create varied crumb sizes. This cake is delicious served warm or at room temperature, and pairs wonderfully with a cup of coffee.