New York Style Crumb Cake Recipes

NEW YORK CRUMB CAKE

Steps:

• Preheat oven to 350.
• Butter a 9x13 baking dish and set aside.
• In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
• Place the butter in your mixing bowl and cream the butter until smooth.
• Add the sugar and continue to beat until the mixture is fluffy.
• Add the eggs and beat until completely incorporated, scraping down the sides of the bowl as needed.
• Mix in the sour cream and vanilla.
• Gradually add the flour mixture, scraping down the sides of the bowl, beating until incorporated.
• Pour the batter in the prepared baking dish, and set aside.
• In a medium bowl, whisk together both sugars, salt, and cinnamon; add melted butter and continue to whisk until thoroughly combined.
• Fold in the flour until absorbed; drop chunks of the topping over the entire cake.
• Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in pan for 30 minutes.
• Cut into 24 equal pieces and serve.

NEW YORK CRUMB CAKE

Steps:

• Place rack in center of oven, and preheat oven to 325°F Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside.
• In a medium bowl, sift together 1 1/2 cups flour, the granulated sugar, baking powder, and salt; set aside.
• In a second bowl, whisk together the egg, milk, canola oil, and vanilla.
• Using a rubber spatula, fold dry ingredients into egg mixture.
• Spread batter evenly into prepared pan, and set aside.
• In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon.
• Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form.
• Top batter evenly with crumb topping.
• Bake for 35 to 40 minutes or until the cake tests done.
• Turn the pan once during baking.
• Transfer pan to a wire rack to cool.
• Dust with confectioners' sugar.
• Using a serrated knife or bench scraper, cut into 3-inch squares, and serve. Note: This cake can be stored, refrigerated, in an airtight container for up to 3 days.

NEW YORK-STYLE CRUMB CAKE

Steps:

• For the crumb topping: Mix together granulated and brown sugar, salt, and cinnamon in a small bowl. Once they are all incorporated evenly, add in the butter, and continue to whisk until combined. Stir in the flour and mix with a rubber spatula until it looks like a thick dough. Set aside and let it cool for 10-15 minutes.
• For the cake batter: Place the oven rack to the upper-middle position and preheat the oven to 325 F Degrees.
• In the bowl of a standing mixer (or a hand mixer), fitted with the paddle attachment, mix the flour, baking soda, sugar, and salt on low speed. With the mixer running on low speed, add the butter pieces one by one until there are no visible butter chunks and it has a uniformed texture. (For a visual, please look at the pictures above).
• Add the egg, egg yolk, yogurt, and vanilla and beat them until the batter is fluffy, resembling frosting, about 1 minute.
• Cut a piece of parchment paper that is slightly less wide than an 8X8-baking pan. Spray the pan with vegetable oil spray. Place the parchment paper pushing it into the corners and up the sides. Let the excess to overhang the edges. This will help you get the cake out of the pan easily after it is baked. Spray the top of the parchment paper with vegetable oil.
• Transfer the cake batter into the prepared baking pan and spread the batter into the pan evenly using a rubber spatula.
• Using your fingers, break away the crumb mixture into small pebble size pieces. Evenly spread them on top of the cake batter starting from the outside corners and working your way into the center.
• Bake it for 35 to 40 minutes, until the crumbs are golden and a toothpick inserted into the batter comes out clean.
• Cool the cake (in the baking pan) for 30 minutes. Once cooled, remove it from the pan by lifting the parchment overhang. Dust it with confectioners' sugar.
• Cut it into 9 small squares and serve.

KETO CRUMB CAKE

Steps:

• Preheat the oven to 325 degrees and grease a 9 inch round cake pan. No need to flour the pan.
• In a medium bowl, combine almond flour, coconut flour, Swerve sweeteners, cinnamon and salt. Stir in melted butter until well combined. The topping will be thick and crumbly, set aside.
• In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt. Stir in the melted butter, whole egg, egg yolk, vanilla, and cream until thoroughly combined.
• Spread the batter into your prepared pan and smooth the top so the batter is evenly distributed. Add the crumb topping using your fingers and spread the topping evenly over the cake batter.
• Bake for 40-45 minutes, until the topping is golden and an inserted toothpick comes out clean.

NEW YORK CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.
• For the crumble, in a medium bowl, stir together the brown sugar, flour, cinnamon, and melted butter together until large clumps form and butter has completely combined with the mixture. Set aside.
• For the batter, in the bowl of a stand mixer, beat together the butter and sugar on medium-high speed until fluffy and light, about 3 minutes. Add in the eggs, one at a time, beating until just combined. Add in the vanilla and sour cream, then stir in the flour, baking powder, baking soda, and salt. Be careful not to overmix.
• Spread the batter into the prepared pan evenly, then, using your hands, clump and crumble the crumb topping over the mixture, taking care to cover the batter below. Bake for approx. 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool 10-15 minutes before cutting into squares, then dust with powdered sugar if using.

NEW YORK-STYLE CRUMB CAKE

Steps:

• For the topping, in a medium bowl, combine the sugars, cinnamon, salt and melted butter. Add the flour and stir with a rubber spatula or wooden spoon until the mixture is thick and smooth. Set aside to cool to room temperature, 10 to 15 minutes.
• For the cake, adjust an oven rack to upper-middle position and preheat the oven to 325 degrees F. Cut a 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray an 8-inch square baking dish with nonstick cooking spray and fit the parchment into the dish, pushing it into the corners and up the sides; allowing the excess to hang over the edges.
• In a large bowl (or the bowl of an electric mixer), mix the flour, sugar, baking soda, and salt. With the mixer running at low speed (electric or handheld), add the softened butter one piece at a time and continue beating until the mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add the egg, egg yolk, vanilla, and buttermilk and beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
• Scrape the batter into the baking pan, spreading it into an even layer. Break apart the crumb topping that was set aside into large pea-sized pieces and spread the topping in an even layer over the batter. Bake the cake until the crumbs are golden and a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Cool on a wire rack at least 30 minutes. Remove the cake from the pan by lifting the parchment or foil overhang. Dust with confectioners' sugar, if desired, just before serving.

CRUMB CAKE

Steps:

• 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).

NEW YORK-STYLE CRUMB CAKE

Steps:

• Make the crumb topping: Mix together flour, sugars, cinnamon, and 1/2 teaspoon salt in a medium bowl. Pour warm melted butter over mixture, and mix using your hands until medium to large clumps form.
• Preheat oven to 325 degrees. Make the cake: Butter a 9-by-13-inch baking pan. Whisk together flour, baking soda, and 1/2 teaspoon salt in a medium bowl.
• Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs and yolks, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with buttermilk, beginning and ending with flour. Continue to beat until well combined.
• Spoon batter into pan, and spread evenly using an offset spatula. Spread with jam, if using. Sprinkle crumb-topping mixture evenly over top.
• Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack. Let cake cool slightly, about 15 minutes. Dust with confectioners' sugar. Serve warm or at room temperature.

NEW YORK-STYLE CRUMB CAKE - COOKS ILLUSTRATED

Steps:

• 1. FOR 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. FOR THE CAKE: Adjust oven rack to upper-middle position and heat oven to 325 degrees. 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. 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. Following photos below, break apart crumb topping into large pea-sized pieces 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. For crumb. Using both hands, break apart the crumb dough, rolling the broken dough between your thumb and forefinger to form crumbs about the size of large peas. Continue until all the dough has been broken down into crumbs. Sprinkle crumbs evenly over the cake batter, breaking apart any larger chunks.

NEW YORK CRUMB CAKE RECIPE

Steps:

• Preheat oven to 325 degrees F and adjust an oven rack to the upper middle position. Line a 8x8-inch square pan with parchment paper, with enough paper to fold over the sides. Set aside.
• Crumb Topping:
• Whisk together the granulated sugar, brown sugar, cinnamon, salt and flour. Pour melted butter over the mixture and use a rubber spatula or wooden spoon to mix thoroughly. Mixture will be thick and doughy. Set aside.
• With a hand or stand mixer, combine the flour, sugar, baking soda and salt and mix to combine. With mixer on low, begin adding the pieces of butter one at a time. Continue mixing until mixture resembles moist crumbs with no visible butter chunks remaining.
• Add egg, yolk, vanilla and buttermilk. Beat at medium for 1 to 2 minutes until the batter becomes light and fluffy, scraping down the sides of the bowl if necessary.
• Spread the batter evenly into the prepared pan. Top the batter with the crumble topping, breaking apart any big chunks into smaller pea-sized pieces. Start at the edges and work toward the center.
• Bake the cake for 35 to 40 minutes or until golden brown and toothpick inserted comes out clean and crumb-free. After baking, cool cake for at least 30 minutes.
• Remove cake from pan by lifting out of the pan by the edges of the parchment paper. Dust with powdered sugar.