you're making mealtime meaningful.
It wasn’t until recently that I discovered the difference between coffee cake a crumb cake. I feel silly now, but in case you were confused as well, it’s all in the crumb topping. Both coffee cake and crumb cake have the same soft, creamy yellow cake base. Coffee cake has a sprinkle of streusel on top, while crumb cake focuses on sweet, buttery, melt-in-your-mouth topping.
Let me tell you, this recipe does not disappoint! With sugar, brown sugar, cinnamon, and warm butter, this crumb cake is everything delicious and comforting. See how easy it is to make in the video below!
You’ll start by preheating the oven to 325° and adjusting the oven rack to the upper-middle position. To make the crumb topping, whisk sugars, cinnamon, salt, and butter in a medium bowl. Add flour and stir until the mixture resembles thick, cohesive dough. Set aside to cool to room temperature, 10 to 15 minutes.
Now it’s time to make the cake. Line an 8 x 8 baking dish with parchment paper, spraying with non-stick spray. In a bowl of a standing mixer fitted with the paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine.
With the mixer running at low speed, add butter one piece at a time and continue beating until the mixture resembles moist crumbs (1-2 minutes).
Next, add egg, yolk, vanilla, and buttermilk to the bowl and beat on medium-high speed until light and fluffy (about 1 minute). Transfer batter to baking pan and spread with a rubber spatula into an even layer. Break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward the center.
Bake 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.
If you’re looking for a sweet, delicious crumb cake recipe, this is the one for you!
New York Crumb Cake
Yield(s): Makes 12 servings
30m prep time
40m cook time
you're making mealtime meaningful.
Crumb topping
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 8 tablespoons unsalted butter, melted and still warm
- 1 3/4 cups cake flour
For the cake
- 1 1/4 cups cake flour
- 1/2 cup granulated sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cut into 6 pieces, softened but still cool
- 1 large egg
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1/3 cup buttermilk
- Confectioners’ sugar for dusting
Preparation
- Preheat oven to 325° F, adjusting the oven rack to the upper-middle position.
Crumb topping
- Whisk sugars, cinnamon, salt, and butter in a medium bowl.
- Add flour and stir until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
Cake
- Line an 8 x 8 baking dish with parchment paper, spraying with non-stick spray.
- In a bowl of a standing mixer fitted with the 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 and continue beating until mixture resembles moist crumbs (1-2 minutes).
- Add egg, yolk, vanilla, and buttermilk to the bowl and beat on medium-high speed until light and fluffy (about 1 minute).
- Transfer batter to baking pan and spread with a rubber spatula into an even layer.
- Break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward the center.
- Bake 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.
Recipe adapted from Smells Like Home.