Whitneys Crumb Cake Recipes

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NEW YORK CRUMB CAKE



New York Crumb Cake image

New York Crumb Cake is quite a popular dessert at Foster's Markets in the Raleigh-Durham area of North Carolina. Owner Sara Foster estimates that her shops sell three to four pounds of crumb cake every day, mostly to transplanted New Yorkers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-by-12 1/2-inch cake

Number Of Ingredients 12

2 tablespoons canola oil, plus more for pan
4 cups all-purpose flour, plus more for pan
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons pure vanilla extract
1 cup packed light-brown sugar
1 1/2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled
Confectioners' sugar, for dusting

Steps:

  • Place rack in center of oven, and heat oven to 325 degrees. 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, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together 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. Sprinkle crumbs over batter.
  • Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
  • Transfer baking pan to a wire rack to cool. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.

WHITNEY'S CRUMB CAKE



Whitney's Crumb Cake image

I practically had to sell my soul to get this recipe from my daughter's friend. It is definitely one of the best crumb cakes ever!

Provided by Thea Pappalardo

Categories     Cakes

Time 1h

Number Of Ingredients 12

CAKE
1 box yellow cake mix
1 box instant vanilla or lemon pudding mix
4 eggs
1 c water
1/4 c vegetable oil
CRUMB TOPPING
2 c flour
1 c sugar
1 Tbsp cinnamon
1 c butter, room temperature
confectioners' sugar for dusting

Steps:

  • 1. Preheat oven to 350. Grease and flour 13x9" pan.
  • 2. In a large bowl, beat the eggs. Add the remaining ingredients and mix on low speed until combined. Increse to high spped and beat for additional 2 minutes. Pour into prepared pan. Bake for 40 minutes.
  • 3. While the cake is baking, prepare crumb topping by combining flour, sugar and cinnamon. Add butter and mix well by hand. (I use my hands to do this-a little messy but effective.)
  • 4. Crumble this mixture over the cake and bake for an additional 10 minutes. When cake is cool, dust with confectioners sugar.

NEW YORK CRUMB CAKE



New York Crumb Cake image

I adopted this recipe from the Recipezaar account. The previous owner said this recipe comes from Martha Stewart. It's a delicious cake!!

Provided by Courtly

Categories     Breads

Time 1h5m

Yield 1 9x13 pan, 16 serving(s)

Number Of Ingredients 12

2 tablespoons canola oil
4 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons pure vanilla extract
1 cup light-brown sugar, firmly packed
1 1/2 teaspoons ground cinnamon
1 cup unsalted butter, melted and cooled
confectioners' sugar, for dusting

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.

OLD FASHIONED CRUMB CAKE



Old Fashioned Crumb Cake image

A simple, moist mellow spiced crumb cake that is perfect for brunch or any other time. Long time family favorite.

Provided by WALLEN

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 35m

Yield 12

Number Of Ingredients 9

1 cup white sugar
1 ½ cups all-purpose flour
½ cup butter, cut into pieces
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon baking soda
1 pinch salt
1 cup buttermilk
1 egg, lightly beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
  • Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
  • To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
  • Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 29.8 g, Cholesterol 36.7 mg, Fat 8.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 187.2 mg, Sugar 17.7 g

NEW YORK STYLE CRUMB CAKE



New York Style Crumb Cake image

This is my favorite recipe for classic New York-style crumb cake. The cake is buttery and moist and you'll definitely enjoy the thick crumb topping!

Provided by Sally

Categories     Breakfast

Time 1h50m

Number Of Ingredients 16

1 cup (200g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 Tablespoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks; 230g) unsalted butter, melted
2 and 1/2 cups (313g) all-purpose flour (spoon & leveled)
2 and 1/2 cups (313g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3 large eggs, at room temperature
1 cup (240g) full-fat sour cream, at room temperature*
2 teaspoons pure vanilla extract
optional: confectioners' sugar for topping

Steps:

  • Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan or line with parchment paper. You can use a glass, ceramic, or metal baking pan. The bake time is similar for each, but use a toothpick to test for doneness. Metal baking pans cook cakes faster. Set pan aside.
  • Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter, then gently mix the flour using a fork. Keep the mixture as large crumbles, do not over-mix. If over-mixed, this will turn into a thick paste. Set aside.
  • Whisk the flour, baking soda, baking powder, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that's ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not over-mix. The batter will be thick, creamy, and sticky.
  • Spread the batter evenly into prepared baking pan. Top with crumb topping. Using a rubber spatula or the back of a large spoon, press the crumb topping tightly down into the cake so it sticks.
  • Bake for 45-55 minutes. Baking times vary, so keep an eye on yours and begin checking at 45 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
  • Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 30-45 minutes before cutting. If desired, dust with confectioners' sugar before slicing and serving. Use a sifter/fine mesh sieve.

CRUMB CAKE



Crumb Cake image

Moist New York style Crumb Cake with a delicious, thick brown sugar topping! Better than any bakery, you'll fall in love with this classic breakfast cake recipe!

Provided by Aimee Shugarman

Categories     Breakfast and Brunch

Time 1h

Number Of Ingredients 15

1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 1/4 cup cake flour
1 teaspoon cinnamon
1/8 teaspoon kosher salt
1 1/4 cup cake flour
1/2 cup granulated sugar
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup unsalted butter, softened
2 large eggs
2 teaspoon vanilla extract
1/3 cup buttermilk
powdered sugar, for topping

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).

Nutrition Facts : Calories 358 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 94 milligrams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

BEST MOIST CRUMB CAKE



Best Moist Crumb Cake image

This incredible crumb cake is deliciously moist and buttery and covered in a thick blanket of crispy crumb topping. Every bite of this cake is a match made in heaven with its rich cake layer and signature sweet-cinnamony streusel.

Provided by Lily Ernst

Categories     dessert

Time 50m

Yield 9

Number Of Ingredients 15

1 1/2 cups (190g) all-purpose flour
1/3 cup (65g) granulated sugar
1/3 cup (65g) lightly packed brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup (114g) unsalted butter, melted
1/2 cup (114g) unsalted butter, softened
1/2 cup (100g) granulated sugar
2 large eggs
1/3 cup sour cream
2 tsp vanilla extract
1 1/4 cup (155g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
powdered sugar for dusting

Steps:

  • Preheat oven to 325F. Grease and line an 8×8″ square baking pan with parchment paper. Set aside.
  • In a large mixing bowl, toss together all the dry ingredients for the crumb topping. Then stir in the melted butter just until all is moistened and chunky.
  • In a large mixing bowl, cream together the butter and sugar. Mix in the eggs, one at a time, then mix in the sour cream and vanilla extract. The mixture might look curdled, but not to worry, it will come together when you add in the dry ingredients.
  • Slowly stir in the flour, baking soda, and salt until just combined. The batter will be thick.
  • Spoon the cake batter into the prepared baking pan. Evenly crumble the streusel on top.
  • Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let cool and dust with powdered sugar before serving.

Nutrition Facts : Calories 212 calories, Sugar 18.7 g, Sodium 22.4 mg, Fat 11.3 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 26.3 g, Fiber 1.1 g, Protein 3.2 g, Cholesterol 25.1 mg

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