This recipe started as the Cook’s Illustrated version, but I didn’t have buttermilk and I didn’t feel like using the mixer. I think some finely chopped walnuts would be a splendid addition to the topping. Here we go:
New York Crumb Cake
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- ¾ tsp cinnamon
- 1/8 tsp salt
- 8 TBSP (1 stick) butter, melted & still warm
- 1-3/4 cup cake flour
- 1-1/4 cups cake flour
- ½ cup granulated sugar
- ¼ tsp baking soda
- ¼ tsp salt
- 6 TBSP (3/4 stick) butter, cut into 6 pieces, softened, but still firm
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla
- 1/3 cup sour cream
- Confectioners’ sugar for dusting
- Whisk sugars, cinnamon, salt & butter together in a medium bowl.
- Add flour and stir with spoon until mixture is the consistency of cookie dough. Set aside while you prepare the cake.
- Preheat oven to 325 degrees. Line an 8” or 9” square pan with non-stick foil, or use regular foil and spray with vegetable oil + flour non-stick spray.
- In a large food processor bowl, pulse the flour, sugar, baking soda and salt together about 5 times.
- Add the chunks of butter, and pulse until mixture resembles moist crumbs no bigger than a pea.
- Add egg & yolk, vanilla, and sour cream, and process about 30 seconds. Stop & scrape down sides of bowl, and pulse again if necessary until all ingredients are combined in a smooth batter.
- Spoon batter into prepared pan & spread evenly.
- Take the ball of topping, and break apart into pea-size pieces. Sprinkle evenly over top of batter, starting at edges and working towards center. DO NOT press topping into cake!!!
- Bake at 325 degrees for 35 to 40 minutes, and crumbs are golden and test skewer comes out clean.
- Cool at least 30 minutes then lift cake out of pan with foil edges. Dust with confectioners’ sugar before serving if desired.
No dusting for me- I was too lazy and too hungry!