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You are here: Home / Brunch / NEW YORK STYLE CRUMB CAKE

NEW YORK STYLE CRUMB CAKE

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

June 22, 2013 by Hugs & Cookies xoxo 7 Comments

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LOOK AT THE SIZE OF THESE CRUMBS!!!!! YOU JUST KNOW IT’S GOTTA BE A DELICIOUS CAKE WITH CRUMBS AS HUGE AS THESE!!!

 

crumb cake

READY FOR THE RECIPE? IT’S A KEEPER!!!!! ADAPTED FROM COOKS ILLUSTRATED!

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

 

Directions:

1. 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.
2. To make the Cake: Preheat oven to 325 degrees. Line 9×13 pan with nonstick foil.
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. Bake for 10 minutes and then top with the large crumbs. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting foil overhang. Dust with confectioners’ sugar just before serving.

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Filed Under: Brunch, Sweet

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Melinda says

    June 23, 2013 at 3:03 pm

    looks delicious!

    Reply
  2. KAL DELLROY OH says

    June 23, 2013 at 8:04 pm

    I love the recipes from Cooks Illustrated and I am so glad you posted your adaptation of it. Can’t wait to try it.

    Reply
  3. DANIELLE says

    August 25, 2013 at 3:05 pm

    This comment has been removed by the author.

    Reply
  4. Brenda says

    July 25, 2014 at 10:32 pm

    made this for brunch, my family loved it

    Reply
  5. Becky says

    September 1, 2014 at 1:50 pm

    Thanks for sharing this recipe! I found that the cake needed a few more minutes to set before I put the crumb topping on. I also would double the crumb topping recipe to ensure I get full coffee cake coverage next time. The recipe got rave reviews!

    Reply
  6. Linda Leone says

    October 20, 2014 at 11:29 pm

    There was a step left out of the recipe, for the topping. Once it comes to room temp scoop with a small spoon and make, pea sized and larger, little balls. They don’t have to be round. I made 3 asst sizes. I suggest you maked the topping and make the little balls before you bake the cake. Hope this helps.

    Reply

Trackbacks

  1. Cinnamon Rolls and Crumb-topped Coffee Cake | Sweet Sweet Muffins says:
    September 1, 2014 at 2:13 pm

    […] also made a New York style crumb-topped coffee cake. Here is the inspiration photo from the site where I got the […]

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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