Simple Homemade New York Crumb Cake
Indulge in a delightful homemade New York Crumb Cake, featuring a rich, buttery crumb topping and a fluffy cake base. Perfect for a sweet weekend treat!
Equipment
- Stand Mixer
- 8-inch square baking dish
- Parchment Paper
- Wire Rack
- Rubber Spatula
- Wooden Spoon
Ingredients
For the Crumb Topping
- 1/3 cup granulated sugar 2 ⅔ oz
- 1/3 cup dark brown sugar 2 ⅔ oz
- 3/4 tsp ground cinnamon
- 1/8 tsp table salt
- 8 tbsp unsalted butter 1 stick or 4 oz, melted and still warm
- 1 3/4 cups cake flour 7 oz (see helpful note below!)
For the Cake
- 1 1/4 cups cake flour 5 oz
- 1/2 cup granulated sugar 3 ½ oz
- 1/4 tsp baking soda
- 1/4 tsp table salt
- 6 tbsp unsalted butter ¾ stick or 3 oz, cut into 6 pieces, softened but still cool
- 1 large egg
- 1 large egg yolk
- 1 tsp pure vanilla extract
- 1/3 cup liquid buttermilk not dried buttermilk powder
- Confectioners’ sugar for dusting
Instructions
- Combine the granulated sugar, dark brown sugar, cinnamon, and salt in a medium bowl. Pour in the melted, warm butter and stir until well combined. Next, add the cake flour and mix with a rubber spatula or wooden spoon until a thick, cohesive dough forms. It might look a bit dry, and that’s perfectly normal! Set this delicious crumb mixture aside to cool for 10 to 15 minutes while you prepare the cake.
- Preheat your oven to 325°F (160°C) and adjust an oven rack to the upper-middle position. Take a 16-inch piece of parchment paper or aluminum foil and fold it lengthwise to a 7-inch width. Spray an 8-inch square baking dish with nonstick spray, then fit the parchment inside, letting the excess overhang the edges – this makes removing your cake super easy!
- In the bowl of a stand mixer fitted with a paddle attachment (or use a large bowl with a hand mixer), combine the cake flour, ½ cup granulated sugar, baking soda, and salt. Mix on low speed until everything is just combined. With the mixer still running on low, add the softened butter, one piece at a time. Continue beating for 1 to 2 minutes until the mixture resembles moist crumbs and there are no visible butter chunks. Now, add the large egg, egg yolk, pure vanilla extract, and liquid buttermilk. Increase the speed to medium-high and beat for about 1 minute until the batter is light and fluffy. Give the bowl a quick scrape if needed to ensure everything is incorporated.
- Carefully transfer the cake batter into your prepared baking dish and use a rubber spatula to spread it into an even layer. Now for the fun part: gently break apart the cooled crumb topping into large, pea-sized pieces using your thumb, pointer, and middle fingers. Pro Tip: Start by spreading the crumbs evenly around the edges of the batter, then work your way towards the center. This smart trick helps prevent the heavy crumbs from sinking into the delicate cake batter as it bakes! Whatever you do, don't pat the crumbs down – we want them light and airy.
- Bake your crumb cake for 35 to 40 minutes, or until the crumbs are beautifully golden and a wooden skewer inserted into the center of the cake comes out clean. Let the cake cool on a wire rack for at least 30 minutes. Once cooled, use the parchment overhang to easily lift the cake out of the pan. Just before serving, lightly dust with confectioners’ sugar for that classic finish. Enjoy your wholesome, homemade New York Crumb Cake!
Notes
Helpful Cake Flour Note: If you don't have cake flour on hand, you can easily make your own! For the total 3 cups needed in this recipe (1 ¾ cups for the topping + 1 ¼ cups for the cake), simply remove 9 tablespoons of all-purpose flour from 3 cups and replace them with 9 tablespoons of cornstarch. Sift this mixture together 5 times to create a wonderfully light and airy substitute.
Nutrition Information (per serving):
Calories: 375
Total Carbs: Not specified
Net Carbs: Not specified
Fats: Not specified
Protein: Not specified
Calories: 375
Total Carbs: Not specified
Net Carbs: Not specified
Fats: Not specified
Protein: Not specified
