I don’t have a lot of experience making New York Style Crumb Cake, but I can recall having eaten some that was very, very good. It had a soft and velvety crumb along with sweet and slightly salty topping. To try to recreate the one in my memory, I made the Cook’s Illustrated version. Unfortunately I was out of dark brown sugar and had to use light. I also used yogurt instead of buttermilk. The results were great, but I need to make the recipe again at some point. This is the one and only picture I took. Will update soon!
New York Style Crumb Cake
- Stand mixer with paddle
- 8 tablespoons unsalted butter 114 grams
- 1/3 cup granulated sugar 75 grams
- 1/3 cup dark brown sugar 75 grams
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 3/4 cups cake flour 200 grams
- 1 1/4 cups cake flour 130 grams
- 1/2 cup granulated sugar 100 grams
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter 3/4 stick, cut into pieces (170 grams)
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup buttermilk
- Confectioners’ sugar for dusting
- In a 3 quart saucepan, gently melt the butter. Remove from heat. Add both sugars, salt and cinnamon and stir until blended. Add the flour and stir to make a soft, thick, brown dough. Set it aside to cool to room temperature while you make the cake batter.
- Preheat oven to 325 degrees. Grease an 8 inch square pan and line with parchment paper if desired.
- In the bowl of a stand mixer fitted with the paddle, mix flour, sugar, baking soda, and salt.
- With mixer running at low speed, add softened butter one piece at a time; beating on low until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes.
- Add egg, yolk, vanilla, and buttermilk and stir to mix. Increase mixer speed to medium high and beat until light and fluffy.
- Scrape batter into prepared pan.
- To assemble topping, break apart pieces of the dough in the saucepan so that you have pea sized chunks. 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. Before serving, dust with confectioners sugar. You can serve from the pan or if you used parchment, you can remove from the pan.