New York Crumb Cake

5 from 10 votes

This New York style crumb cake brings together a light and delicious cake with a crumbly cinnamon and sugar topping. It's the perfect companion to a cup of coffee!

Prep Time20

Cook Time40

cooling time10

Total Time1 10

Course: Dessert

Cuisine: American

Servings: large pieces

Author: James Delmage

Ingredients

For the crumb topping

1 1/2 cups (339g) unsalted butter melted
4 1/2 cups (585g) all-purpose flour
1/4 teaspoon fine sea salt
1 packed cup (200g) dark brown sugar
1/2 cup (100g) granulated sugar
1 1/2 tablespoons (12g) cinnamon

For the cake

2 1/2 cups (325g) cake flour spooned & leveled, can sub all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup (200g) granulated sugar
11 tablespoons (156g) unsalted butter room temperature
3/4 cup (168g) buttermilk room temperature
3 large eggs room temperature
1 egg yolk room temperature
2 teaspoons vanilla extract
powdered sugar for dusting

Instructions

For the crumb topping

In a large bowl, combine the flour, dark brown sugar, granulated sugar, cinnamon, and salt.
Pour the melted butter into the bowl and toss with hands to make large crumbs. Do not overmix! If the crumbs are too small, make larger crumbs by squeezing some of the smaller ones together. If the crumbs are too wet, add 1 tablespoon of flour at a time and gently mix with your hands to form larger crumbs.
Set the crumb mixture aside.

For the cake

Preheat the oven to 350f and set the rack to the middle level. Line a 9x13 inch cake pan with parchment paper, or grease and set aside.
In a large bowl whisk together the cake flour, baking soda, baking powder, and salt.
In a separate bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the sugar and butter until smooth, then add the eggs and extra yolk, one at a time and beat together until combined.
Add the buttermilk and vanilla, and mix until smooth. Do not worry if the mixture looks curdled.
Add the flour mixture to the egg mixture and mix for 30 seconds or until just combined. Scrape down the sides with a spatula as needed. Avoid overmixing.
Pour the cake batter into the prepared sheet pan and bake for 15 minutes or until the corners are set. The cake will not be fully cooked.
Allow the cake to cool for 10-15 minutes before topping.
Top the cake with the crumb mixture. Bake for 25-30 minutes or until a toothpick comes out clean after inserting into the center of the cake.
Place the cake on a wire rack to cool and once cool dust with powdered sugar.

Video

Notes

Makes 15 large pieces, but can be cut into much smaller pieces if you like.
This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
This recipe is written for a 9x13 cake pan, however, you can go "New York bakery style" and bake it in a cake-style half sheet pan (13x18) by simply doubling the recipe.
Leftover crumb cake can be stored covered in the refrigerator for up to 5 days.

Nutrition

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