I made this in New York Style-Crumb cake in muffin form not too long ago, but Cole really likes it so here I am posting a repeat recipe (heaven forbid). I did adjust this recipe (DOUBLED both the crumb and the cake) for a larger batch baked in cake-form this time. It's really easy to whip up on a Sunday night and have for breakfast (or dessert) all week long.
NEW YORK-STYLE CRUMB CAKE RECIPE (adapted from Cook's Illustrated)
⅔ cup granulated sugar (5 ⅓ ounces)
⅔ cup dark brown sugar (5 ⅓ ounces)
¾ teaspoon ground cinnamon
¼ teaspoon table salt
16 tablespoons unsalted butter (2 sticks), melted and still warm
3 ½ cups cake flour (14 ounces)
2 ½ cups cake flour (10 ounces)
1 cup granulated sugar (7 ounces)
½ teaspoon baking soda
½ teaspoon table salt
12 tablespoons unsalted butter (1 ½ sticks), cut into tablespoons, softened but still cool
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
⅔ cup buttermilk or plain lowfat yogurt
Confectioners' sugar for dusting
- FOR THE TOPPING: In a medium bowl, whisk together both sugars, cinnamon, salt, and melted butter. Fold in flour with spatula until mixture comes together in a cohesive dough. Set aside to let mixture cool to room temperature (about 10-15 minutes) and firm.
- FOR THE CAKE: Preheat oven to 325 degrees. Lightly grease a 9x13 inch baking pan.
- Whisk together flour, sugar, baking soda, and salt in standing mixer bowl to evenly combine. Using the paddle attachment with the mixer at low speed, gradually add butter one tablespoon at a time. Continue beating until mixture resembles moist crumbs with no chunks of butter remaining, 1 to 2 minutes. Whisk together eggs, yolks, vanilla, and buttermilk in a large measuring cup. Pour the liquids into the cake mixture with mixer speed on low speed. Once all liquids have been added, increase speed to medium-high speed and beat until light and fluffy, about 1 minute, scraping sides if necessary.
- Pour cake mixture into prepared baking dish, smoothing the top with a rubber spatula. Break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Careful not to press crumbs down into batter. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, about 20 minutes. Place pan on a rack and let cool for at least 20 minutes. Dust with confectioners' sugar just before serving.