New York-Style Crumb Cake – America’s Test Kitchen
So I don’t know about you, but I’m a huge crumb cake fan. The cake is good, but the crumb is just amazing. Oh and let’s not forget the powdered sugar. I can remember eating this at least once a week when I was a kid. I didn’t complain for ice cream or cookies whenever this was in the house.
Crumb cake is definitely a childhood favorite. Not only is it easy to make, but it’s also easy to eat. As I type this up I’m wishing I had a piece right now. Unfortunately it didn’t last too long in this house. Usually I’ll just nibble recipes I try just to get a taste, but this I couldn’t help eating two pieces. That’s what a gym membership is for right? Let’s not comment on the hours I spent on the treadmill working this off. Instead let’s talk about the butter.. Yes. Use GOOD butter. This cake took one block of the most amazing butter in the world. Not only is Kerrygold butter amazing just plain on toast, but for baking I find it’s the best.
Okay I’m positive you’ll want to make this, so I’ll tell you how!
I slightly adapted the ingredients which are labeled in bold with the adaption made.‘
New York-Style Crumb Cake (America’s Test Kitchen)
1/3 Cup White Sugar
1/3 Cup Dark Brown Sugar, Packed
1/4 Teaspoon Salt
3/4 Teaspoon Cinnamon
8 Tablespoons Butter, Melted and cool
1 3/4 Cups Cake Flour
1 1/4 Cups Cake Flour
1/2 Cup White Sugar
1/4 Teaspoon Salt
1/4 Teaspoon Baking Soda
6 Tablespoons Butter, softened
1 Teaspoon Vanilla
1/3 Cup Milk + 1/2 Tablespoon Vinegar (Calls for 1/3 Cup Buttermilk)
1 Large Egg
1 Large Egg Yolk
Powdered Sugar for dusting
Preheat oven to 350°F.
Crumb: In a bowl combine sugars, salt, and cinnamon. Mix well to ensure there are no lumps.
Add melted butter and stir until smooth. Stir in cake flour and mix until combined. Cover with plastic wrap and set aside.
Cake: In a stand mixer, (or bowl with hand mixer) combine flour, sugar, salt and baking soda. Place the mixer on med-low speed, and add the butter 1 Tablespoon at a time. Add the vanilla, milk, egg, and yold and run until the batter is smooth and thick, about a minute. Line an 8″square baking pan with parchment paper and allow 2″ to overhang on each side. (This helps you removed the cake once it’s done)
Spread the cake batter into the pan, then crumble pea size amounts of the crumb mixture on the top.
Bake for 35-40 minutes, or until a toothpick has minimal to no crumbs.
Cool in pan for 30 minutes. Dust with powdered sugar.
Disclaimer: I purchased the Kerrygold butter used in this recipe and was not compensated in any way to mention them in this post. I blog about products I love, and love sharing all my great finds with you.