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This recipe was originally developed in 2010 but when re-tested in 2015, we remembered how good it was.
- 1 cup (packed) dark brown sugar
- 1½ tablespoons ground cinnamon
- 1 cup (2 sticks) unsalted butter, melted, warm
- 2½ cups all purpose flour
- 2½ cups all purpose flour
- ¾ cup (1½ sticks) unsalted butter, room temperature
- 1 teaspoon vanilla extract
Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend. Add warm melted butter and stir to blend. Add flour and toss with fork until moist clumps form (topping mixture will look slightly wet). Set aside.
Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish. Sift flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat room-temperature butter in large bowl until smooth. Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition. Add sour cream and vanilla extract and beat just until blended. Add flour mixture in 3 additions, beating just until incorporated after each addition. Transfer cake batter to prepared baking dish; spread batter evenly with rubber spatula or offset spatula. Squeeze small handfuls of topping together to form small clumps. Drop topping clumps evenly over cake batter, covering completely (topping will be thick).
Bake cake until tester inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour. Cool cake in dish on rack at least 30 minutes.
DO AHEAD Can be made 1 day ahead. Cool completely. Cover and let stand at room temperature.
Cut cake into squares and serve slightly warm or at room temperature.
Nutritional ContentOne serving contains the following: Calories (kcal) 668.3 %Calories from Fat 41.6 Fat (g) 30.9 Saturated Fat (g) 19.6 Cholesterol (mg) 122.7 Carbohydrates (g) 90.1 Dietary Fiber (g) 1.4 Total Sugars (g) 54.1 Net Carbs (g) 88.7 Protein (g) 7.0Reviews SectionNew Sunday morning treat!loveleighWashington, USA01/28/19
New York Crumb Cake
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Classic New York Crumb Cake just like the kind you would find in your favorite coffee shop, a tender cake topped with large chunks of cinnamon sugar goodness!
Like my Easy French Toast Bake and Blueberry Cream Cheese Coffee Cake, this recipe is a perfect breakfast option for a crowd!
A Few Helpful Tips for The Best Crumb Topping:
Just a couple of things to know to help you make the best NY Style Crumb Cake:
- While making the cake batter take your time with mixing the butter. You should add each piece one by one. The end result should look like moist crumbs. (Picture on the left)
- Take your time when getting the crumbs ready. You want each crumb to be the size of a pebble. Also, when placing them on top of the batter, start from outside edges and work your way into the middle. The batter is very thick, almost like frosting.(Picture on the right)
- The ratio of cake batter to the crumb mixture may surprise you. This cake is all about the crumb topping so do not be alarmed when you see the amount of batter. It is considerably less than a normal cake batter.
- When topping the cake with crumbs, there is no need to push the crumbs into the batter. They will magically incorporate with each other during the baking process.
Whether you serve it with a cup of coffee, milk, or almond milk, this easy crumb cake recipe is worth the try.
Just the Recipe: New York Style Crumb Cake
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How to Make this Delicious Crumb Cake
To begin you will need to preheat your oven and line a standard 9×13&rdquo pan with butter or oil. Next, whisk your egg, milk, canola oil, and vanilla then add in your flour, sugar, baking powder, and salt.
Now it&rsquos time to make the buttery crumb topping! To make the crumb, simply combine flour, brown sugar, cinnamon, and melted butter. Mix until a crumb texture has formed.
Sprinkle the crumbs over your cake batter and bake for 20-25 minutes or until the cake is cooked through.
The result is a moist and fluffy cake with the most buttery cinnamon sugar topping you will ever have! Enjoy with a hot cup of coffee and see what all the fuss is about.
Like True NY Style!
Have you ever been to New York and tried a slice of crumb cake? If so, your life may have been changed forever because it was THAT delicious.
I wanted to try to make a copycat recipe for delicious New York Style Crumb Cake, and here it is! After a bit of searching, testing and baking, I came to discover that this recipe was the closest to the glorious slice I’ve had in the Big Apple.
It offers the best tasting moist cake, and the generous amount of crumb topping was perfect! Most of the crumb topping sits on top of the cake and bakes to a perfect, golden brown.
New York-Style Crumb Cake
We’ve served this rich breakfast cake since we opened, for all the New York transplants and homesick Duke students. It’s great with morning coffee. As you make this, you’ll think you have too much topping and not enough crust. Don’t worry: that is how the cake should look.
Makes 2 dozen 2½ by 3-inch pieces
For the topping
5 cups all-purpose flour
2 cups firmly packed light brown sugar
1 tablespoon plus 1½ teaspoons ground cinnamon
1 pound (4 sticks) unsalted butter, melted
For the cake
3 cups all-purpose flour
1 cup sugar
1 tablespoon plus 1½ teaspoons baking powder
½ teaspoon salt
2 large eggs
1¼ cups milk
¼ cup canola or safflower oil
1 tablespoon plus 2 teaspoons pure vanilla extract
⅓ cup confectioner’s sugar, to garnish
For the topping
Combine flour, brown sugar, and cinnamon in a bowl and stir to blend well. Stir in the butter and set aside.
For the cake
1. Preheat oven to 325 degrees.
2. Grease and lightly flour a 12 by 17 by 1-inch jelly roll pan
3. Sift together the flour, sugar, baking powder, and salt in a large bowl.
4. Combine eggs, milk, oil and vanilla in a separate bowl and whisk until well blended
5. Add the flour mixture to the egg mixture and stir just until the dry ingredients are moist and blended. Do not overmix.
6. Spread the cake batter evenly in the bottom of the jelly roll pan and set aside. The batter will barely cover the bottom of the pan. It should look sparse.
7. Sprinkle all the crumb topping evenly over the dough and press lightly into the batter.
8. Bake 35 to 40 minutes, until the cake rises and the topping bakes into the dough.
9. Remove from the oven and cool slightly in the pan. Trim the edges and cut into 2½ by 3-inch pieces. (For a smaller slice, cut the piece in half down the center or on the diagonal.) Sprinkle with confectioner’s sugar and serve immediately.
Recipe and Tips: New York Style Crumb Cake
There’s crumb cake and there’s coffee cake, and in New York never the twain shall meet. Crumb cakes get their name from their special topping—buttery pea-sized crumbs resting atop a fine-textured butter cake. You can drink coffee with crumb cake, of course, but don’t call it coffee cake, a non-specific descriptive of just about any kind of cake to enjoy with coffee.
The main difference between a New York Style crumb cake and any other kind is the size of the crumbs. To make them, you mix the topping ingredients until they gather into clumps, squeeze these clumps into uneven-sized balls, and pinch pea-sized pieces off onto the batter.
The crumb layer is thick, and in some recipes it can even equal the thickness of the cake. I like a ratio of 1 part topping to 2 parts cake, because the cake is also a big part of the show. The cake should be moist, have a fine crumb—no large bubbles in the batter—and have strong vanilla overtones. The recipe here will do just that.
Fresh Local and Best
What you didn't see in the prior picture is how I had already dug into the cake and continued to do so after the picture. It couldn't help it! It was really that good.
New York-Style Crumb Cake
Cook’s Illustrated, May 2007 via Brown Eyed Baker
Notes from Brown Eyed Baker: Don’t be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. If you can’t find buttermilk, you can substitute an equal amount of plain yogurt. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting
1. FOR THE TOPPING: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough set aside to cool to room temperature, 10 to 15 minutes.
2. FOR THE CAKE: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides allow excess to overhang edges of dish.
3. 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 to 2 minutes. Add egg, yolk, vanilla, and buttermilk beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
4. Transfer batter to baking pan using rubber spatula, spread batter into even layer. Following photos below, break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.
An Update on Baby Alexander
Alexander just had his one month check up this week, and now weighs a whopping 11lbs 4oz! He somehow managed to gain 3.5lbs over the past month. He loves to eat! It is true what they say, the apple doesn't fall far from the tree.