New York Style Crumb Cake
Jan 18, 2021 1:15:05 GMT -5
Post by maybetoday on Jan 18, 2021 1:15:05 GMT -5
New York Style Crumb Cake
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
Crumble topping
½ cup unsalted butter, melted
¼ cup granulated sugar
¼ cup light brown sugar, packed
1 ¼ cup cake flour
1 tsp cinnamon
⅛ tsp kosher salt
Cake
1 ¼ cup cake flour
½ cup granulated sugar
¼ tsp kosher salt
¼ tsp baking soda
½ cup unsalted butter, softened
2 large eggs
2 tsp vanilla extract
⅓ cup buttermilk
powdered sugar, for topping
Instructions
For the crumble topping, combine the melted butter with the dry ingredients using your hands, until pieces crumble and stick together when pressed. Set aside.
For the cake batter, in a bowl, combine the flour, sugar, salt, and baking soda.
Add butter to the batter. Then add the eggs, buttermilk, and vanilla, and beat until combined.
Spread batter into a 9-inch greased and floured baking dish (or use my homemade cake release).
Add crumb topping to the top of the cake. Pinch pieces of the crumb topping in your hand and drop them on the cake batter. You’ll want some larger pieces mixed with smaller crumbs.
Bake in a 325 degree oven for about 45 minutes. Cool in pan before serving.
Sprinkle with powdered sugar before serving (after cooling).
Notes
Buttermilk: I love the tang of buttermilk in baked goods. You can swap it out for sour cream or plain Greek yogurt if you prefer. Do NOT use anything low-fat.
Softened Butter: To keep the batter thick, but smooth, start with softened, room temperature butter.
FRESHNESS. Avoid dry cake by storing in an airtight container for up to 4 days. Heat slices in microwave for 15 seconds before serving for extra flavor!
link
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
Crumble topping
½ cup unsalted butter, melted
¼ cup granulated sugar
¼ cup light brown sugar, packed
1 ¼ cup cake flour
1 tsp cinnamon
⅛ tsp kosher salt
Cake
1 ¼ cup cake flour
½ cup granulated sugar
¼ tsp kosher salt
¼ tsp baking soda
½ cup unsalted butter, softened
2 large eggs
2 tsp vanilla extract
⅓ cup buttermilk
powdered sugar, for topping
Instructions
For the crumble topping, combine the melted butter with the dry ingredients using your hands, until pieces crumble and stick together when pressed. Set aside.
For the cake batter, in a bowl, combine the flour, sugar, salt, and baking soda.
Add butter to the batter. Then add the eggs, buttermilk, and vanilla, and beat until combined.
Spread batter into a 9-inch greased and floured baking dish (or use my homemade cake release).
Add crumb topping to the top of the cake. Pinch pieces of the crumb topping in your hand and drop them on the cake batter. You’ll want some larger pieces mixed with smaller crumbs.
Bake in a 325 degree oven for about 45 minutes. Cool in pan before serving.
Sprinkle with powdered sugar before serving (after cooling).
Notes
Buttermilk: I love the tang of buttermilk in baked goods. You can swap it out for sour cream or plain Greek yogurt if you prefer. Do NOT use anything low-fat.
Softened Butter: To keep the batter thick, but smooth, start with softened, room temperature butter.
FRESHNESS. Avoid dry cake by storing in an airtight container for up to 4 days. Heat slices in microwave for 15 seconds before serving for extra flavor!
link
