New York Style Crumb Cake Recipe
New York Style Crumb Cake Recipe
If you like crumbs as much as cakes, then you will love this New York style crumb cake! Moist, delicious bakery-style cake topped with a lot of cinnamon sugar and powdered sugar.
This is a recipe between breakfast and dessert. It is similar to a coffee cake, and it goes perfectly with hot drinks such as hot cocoa.
Love the real New York style!
Have you ever been to New York and tried a slice of crumb cake? If so, your life may have changed forever because it is so delicious.
I want to try to make a copycat recipe for the delicious New York style crumb cake, it’s coming! After some searching, testing, and baking, I found that this recipe was the closest to the delicious slices I had eaten at Big Apple.
It provides the most delicious moist cake, and the large amount of crumb topping is perfect! Most of the crumb topping is on the top of the cake and bake to perfect golden brown.
How to make New York style crumb cake
Prepare. Preheat the oven to 325 degrees and adjust the oven rack to the upper middle position. Line an 8 x 8 inch square pan with parchment paper, with enough paper to fold the sides. Set aside.
Ingredients. Stir together granulated sugar, brown sugar, cinnamon, salt and flour. Pour the melted butter on the mixture and mix thoroughly with a rubber spatula or wooden spoon. The mixture will become thick and soft. Set aside.
Batter. Using a manual or stand mixer, mix and mix the flour, sugar, baking soda, and salt. Turn the mixer on very low and start adding butter a block at a time. Continue mixing until the mixture becomes moist breadcrumbs with no visible lumps of butter, about 1-2 minutes.
Add eggs, egg yolks, vanilla and buttermilk. Beat for 1-2 minutes on medium heat until the batter is light and fluffy. If necessary, scrape off the sides of the bowl.
gather. Spread the batter evenly in the prepared pan. Put the crumbs on the batter and divide the large pieces into pea-sized pieces. Start from the edge and work towards the center.
bake. Bake the cake for 35-40 minutes or until golden brown and insert a toothpick to remove it without any debris. After baking, let the cake cool for at least 30 minutes.
Remove the cake from the pan through the edge of the parchment paper. Sprinkle with powdered sugar.
Variety
In addition to the thick crumb topping, another unique aspect of the New York style crumb cake is that it contains no nuts, swirls or any other mixtures. However, don’t let it stop you from adding anything that you think will make it delicious. You can try:
- Cinnamon Chips
- Mini chocolate chips
- Caramel drizzle
- blueberry
Cake flour: If you don’t have it on hand, you can easily make it yourself.
- Add 2 tablespoons of cornstarch to a 1 cup measuring cup.
- Fill the rest with all-purpose flour.
- Sift them together and use them in recipes.
Recipe tips
- Don’t over mix Otherwise you may get a mushy texture instead of crumbs.
- Make sure the butter, eggs, and milk are all in Room temperature Make it blend more smoothly with other ingredients.
- After adding bread crumbs to the batter, you will want Lightly press So you can help them stick together well.
- double Recipes and baking 9Ă—13 inch pan And increase the baking time to 40 to 45 minutes.
- Glass and ceramic pans generally require more time to bake than metal pans.If you are using Glass or ceramic, Reduce oven temperature 25 degree And add about There are still 10 minutes. The glass pan also takes longer to cool, which means that as the pan cools, the recipe will continue to cook a bit.
- If the top of the breadcrumbs turns brown before the cake layer is cooked, place A piece of tent tin foil Over the peak.
Storage tips
Shop Put the cake in an airtight container. If stored properly, it can be stored at room temperature for 2-3 days, or in the refrigerator for 4-5 days.
arrive freeze For cakes, wrap the slices in plastic, and then wrap them in aluminum foil. Freeze for up to 3 months.
For more delicious breakfast cake recipes, please check:
Course dessert
American cuisine
Preparation time 10 minutes
Cooking time 35 minutes
Total time 45 minutes
9 servings
Calories 431 kcal
Author Little Luna
Bread crumb topping
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 3/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup melted butter
- 1 3/4 cups cake flour
cake
- 1 1/4 cups cake flour
- 1/2 cup granulated sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons butter cut into pieces, softened but cooled
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1/3 cup buttermilk
- Powdered sugar for dust removal
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Preheat the oven to 325 degrees and adjust the oven rack to the upper middle position. Line an 8 x 8 inch square pan with parchment paper, with enough paper to fold the sides. Set aside.
-
Noodles: Stir together granulated sugar, brown sugar, cinnamon, salt and flour. Pour the melted butter on the mixture and mix thoroughly with a rubber spatula or wooden spoon. The mixture will become thick and soft. Set aside.
-
Cake: Using a manual or stand mixer, mix and mix the flour, sugar, baking soda, and salt. Turn the mixer on very low and start adding butter a block at a time. Continue mixing until the mixture becomes moist breadcrumbs with no visible lumps of butter, about 1-2 minutes. Add eggs, egg yolks, vanilla and buttermilk. Boil on medium heat for 1-2 minutes until the batter is light and fluffy. If necessary, scrape off the sides of the bowl.
-
Spread the batter evenly in the prepared pan. Put the crumbs on the batter and divide the large pieces into pea-sized pieces. Start from the edge and work towards the center. Bake the cake for 35-40 minutes or until golden brown and insert a toothpick to remove it without any debris. After baking, let the cake cool for at least 30 minutes. Remove the cake from the pan through the edge of the parchment paper. Sprinkle with powdered sugar.
Make sure to use cake flour instead of all-purpose flour. Using all-purpose flour, you will end up with a dry and hard cake. The cake flour ensures that the batter is light, fluffy and moist.
This recipe is partially adapted from “Cooks Illustrated”.
Thank you very much Irene! I need to try this recipe soon. Get more amazing recipes from her and head to the delightful E-Made!
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