Stay in Touch
Get sneak previews of special offers & upcoming events delivered to your inbox.
Sign in
07-04-2013 05:14 PM
New York-Style Crumb Cake
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12 servings
Make sure you use cake flour for this recipe - all-purpose flour will yield a dry and tough cake. A few people have commented that their crumbs have sunken into the cake - the key to keeping the crumbs on top is to gently lay them out on top of the batter - do not push them down. This recipe yields an 8x8-inch crumb cake but you can easily double the recipe using a 9x13-inch pan.
Ingredients
For the crumb topping:
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)
For the cake:
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
Instructions
To make 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.
To make the cake: Adjust oven rack to upper-middle position and heat oven to 325° F. 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.
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.
Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces between your thumb, pointer, and middle fingers 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.
Notes
source: Cook's Illustrated May 2007
07-24-2015 06:52 PM
I made this recipe yesterday! OMgoodness! It's exactly what I remember... maybe even better!
If you grew up with this cake and were wondering, as I was, whatever happened to it... here it is!
Thanks for posting it, FHG,
07-30-2015 05:45 PM
thanks for the recipe & thanks for the picture!! I wll be making this this weekend!
07-31-2015 02:35 PM
Thank you,thank you, thank you! I can't tell you how many different versions of this I've made to try to find the right one. This comes at a perfect time as we are having company this week. HC, your photo looks scrumptious.
07-31-2015 03:04 PM
This is just how I remember a very favorite coffee cake. Will make it soon. Thanks for sharing the recipe....and the picture that brings back happy memories of Sunday breakfasts. Nice!
07-31-2015 03:22 PM
@Sammijo10 wrote:Thank you,thank you, thank you! I can't tell you how many different versions of this I've made to try to find the right one. This comes at a perfect time as we are having company this week. HC, your photo looks scrumptious.
I have to be honest - that picture was from the recipe website, not my kitchen. I have to say, though, that mine came out just as nice and it was EXACTLY like I remember it.
Thanks FHG!
08-02-2015 09:03 AM
Thank you, FunkyHulaGirl, for sharing another of your good recipes. This one is going into my files.
08-03-2015 12:19 PM
I purchased cake flour yesterday to make this. Thanks for the recipe.
Get sneak previews of special offers & upcoming events delivered to your inbox.
*You're signing up to receive QVC promotional email.
Find recent orders, do a return or exchange, create a Wish List & more.
Privacy StatementGeneral Terms of Use
QVC is not responsible for the availability, content, security, policies, or practices of the above referenced third-party linked sites nor liable for statements, claims, opinions, or representations contained therein. QVC's Privacy Statement does not apply to these third-party web sites.
© 1995-2024 QVC, Inc. All rights reserved. | QVC, Q and the Q logo are registered service marks of ER Marks, Inc. 888-345-5788