Indulge in the rich and comforting flavors of our New York Crumb Cake, a beloved classic that never fails to satisfy. This delectable cake features a tender crumb base, infused with vanilla and buttermilk, and topped with a generous layer of buttery crumbs, cinnamon, and sugar. Baked to golden perfection, each slice offers a delightful contrast of textures and a perfect balance of sweetness. Whether enjoyed with a cup of coffee for breakfast or served as a decadent dessert, this New York Crumb Cake is sure to become a favorite in your household!
In our kitchen, New York Crumb Cake holds a special place in our hearts, reminiscent of lazy Sunday mornings and cozy gatherings with loved ones. I still remember the first time I made this cake for my family—a chilly autumn afternoon when we were craving something warm and comforting. As the aroma of cinnamon and vanilla filled the air, anticipation grew. When the cake finally emerged from the oven, adorned with a mountain of crumb topping, it was met with eager smiles and murmurs of delight. Since then, this New York Crumb Cake has become a cherished tradition, bringing joy and happiness to every occasion.
Why This Recipe Is a Must-Try: New York Crumb Cake Delight!
- Perfectly Crumbly Topping: The star of this cake is undoubtedly its generous crumb topping, made with a blend of sugars, cinnamon, and butter, creating a delightful contrast of textures and flavors with every bite.
- Moist and Tender Base: Beneath the crumbly topping lies a moist and tender cake base, infused with the richness of vanilla and the tanginess of buttermilk, ensuring a perfect balance of sweetness and flavor in every slice.
- Easy to Make: With simple ingredients and straightforward instructions, this New York Crumb Cake is a breeze to whip up, making it perfect for both novice and experienced bakers alike.
- Versatile Treat: Whether enjoyed as a breakfast indulgence, an afternoon snack, or a delightful dessert, this New York Crumb Cake is sure to please. Pair it with a cup of coffee or tea for a cozy treat any time of day.
Ingredients:
For the Crumb Topping:
- 80g (1/3 cup) granulated sugar
- 80g (1/3 cup) dark brown sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon table salt
- 113g (8 tablespoons) unsalted butter, melted and still warm
- 210g (1 3/4 cups) cake flour
For the Cake:
- 150g (1 1/4 cups) cake flour
- 100g (1/2 cup) granulated sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon table salt
- 85g (6 tablespoons) unsalted butter, softened but still cool
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 80ml (1/3 cup) liquid buttermilk
- Confectioners’ sugar, for dusting
Instructions:
- To Make the Topping: In a medium bowl, whisk together the granulated sugar, dark brown sugar, cinnamon, and salt. Add the melted butter and stir until well combined. Add the cake flour and stir with a rubber spatula or wooden spoon until the mixture resembles thick, cohesive dough. Set aside to cool to room temperature, about 10 to 15 minutes.
- To Make the Cake: Preheat the oven to 325°F (163°C). Grease an 8-inch square baking dish and line it with parchment paper, allowing excess to overhang the edges.
- In the bowl of a standing mixer fitted with the paddle attachment, mix together the cake flour, granulated sugar, baking soda, and salt on low speed until combined. Add the softened butter one piece at a time, beating until the mixture resembles moist crumbs with no visible butter chunks remaining, about 1 to 2 minutes.
- Add the egg, egg yolk, vanilla extract, and buttermilk to the mixture. Beat on medium-high speed until light and fluffy, about 1 minute, scraping down the sides of the bowl as needed.
- Transfer the batter to the prepared baking dish and spread it into an even layer with a rubber spatula.
- Break apart the crumb topping into large pea-sized pieces between your fingers and spread it evenly over the batter, beginning with the edges and working toward the center.
- Bake the cake for 35 to 40 minutes, or until the crumbs are golden and a wooden skewer inserted into the center comes out clean.
- Cool the cake on a wire rack for at least 30 minutes. Dust with confectioners’ sugar before serving.
Notes:
- For best results, use cake flour for both the crumb topping and the cake.
- Enjoy this New York Crumb Cake warm or at room temperature, with a dusting of confectioners’ sugar for an added touch of sweetness.
