Photo by T. Mike Fletcher
This New York coffee cake, with its large, delicious crumbs, is our idea of an anytime treat.
New Yorkers like to think they invented the crumb cake, but it actually originated in Germany. Whatever the origin story, there is little doubt that the New York Style Crumb Cake is a wonderful and easy-to-assemble breakfast item.
Be sure to use cake flour in this recipe. You can find Swan's Down Cake Flour in the baking aisle at most St. Louis grocery stores. Purchase a two pound box, because you will need 5 1/2 cups of flour for the cake.
The recipe freezes beautifully if you would like to save some for later. I usually cut the final cake into individual pieces, wrap them, and then freeze them.
CRUMB TOPPING
Ingredients
- 2 sticks unsalted butter, softened (225 grams, 8 ounces or 1 cup)
- 2/3 cup granulated sugar (130 grams or 4.5 ounces)
- 2/3 cup packed dark brown sugar (130 grams or 4.5 ounces)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups cake flour—not self rising (375 grams or 13.5 ounces)
Instructions
- Combine the butter, granulated sugar, and brown sugar in a mixer. Cream until very light.
- Combine the cinnamon, salt, and flour. Add to the butter and sugar mixture. Beat on medium just until large crumbs form.
- Scrape down the sides and bottom of the mixing bowl to catch any unincorporated flour. Mix briefly. Do not over-mix or the mixture will get too thick.
- Store the crumbs in the refrigerator while you make the cake.
CAKE
Ingredients
- 2 1/2 cups cake flour (310 grams or 10.75 ounces) [Not self-rising flour, see note above.]
- 1 teaspoon baking soda
- 1/2 salt
- 1 cup granulated sugar (200 grams or 7 ounces)
- 1 1/2 sticks unsalted butter, room temperature (170 grams, 6 ounces or 3/4 cup)
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2/3 cup low-fat buttermilk
- Powdered sugar for dusting
Instructions
- Preheat the oven to 325°F. Line a 9-by-13-inch pan with parchment. Spray under the parchment to hold it in place, and spray the top of the parchment and sides of the pan. Set aside.
- Whisk together the flour, baking soda, and salt in a medium bowl.
- Add the butter and sugar to the bowl you used to make the crumb mixture—no need to clean the bowl. Beat on medium speed until the butter and sugar mixture is pale and fluffy. Beat in eggs one at a time, followed by the vanilla. Alternate adding flour and buttermilk, beginning and ending with flour. Beat until well combined.
- Spoon batter into pan and spread evenly using an offset spatula.
- Bake until the cake is golden brown and a cake tester inserted into the center comes out clean, about 45 minutes. Transfer the crumb cake to a rack and cool about 15 minutes. Dust with powdered sugar.
- Cut into individual pieces and serve warm—ideally, with a cup of coffee or tea.
