Add the egg one at a time, beating well after each addition. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.īeat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Spray an 18-by-13-inch rimmed baking sheet with cooking spray. Do not overmix or it will turn into a paste.įor the cake: Preheat the oven to 350 degrees F. Add the flour and mix with the fork until it has been evenly distributed and small to medium clumps have formed. Drizzle in the butter and mix with a fork until just combined. Overall, this is truly an awesome crumb cake and I am thrilled to have found such an authentic-tasting recipe.For the crumb: Combine the brown sugar, granulated sugar, cinnamon and salt in a medium bowl. Holds very well covered and at room temperature. I also use buttermilk because it gives the cake more "oomph" and better texture, rise and set. Also, if you're at elevation, increase the vanilla and cinnamon a bit. Cooking time closer to 30-32 minutes for me. I press them lightly into the cake because I'm at a high elevation (7000 feet) and the cake rises quickly. You want to lay down big chunks of crumb. As to the crumbs, if you are using unsalted butter (as I usually do) then add 1/2 tsp of salt to the crumb mixture. It's a thin cake layer with a LOT of crumbs. Having read through the comments, here are a few of my own: the cake batter is definitely enough for a 9 x 13 pan. I am making my fourth and fifth batch of this cake today (in a week.no shame here) because it is that. Now we're in New Mexico where crumb cake just doesn't exist. Powdered sugar: A sprinkling of powdered sugar after baking tops off this decadent and delicious cake!īorn and raised on Long Island husband from Staten Island/NJ.(Yes, we’re using two sticks of butter…and it’s worth it!) We are not skimping on it in this recipe. Butter: Butter binds all of the crumb topping ingredients together.Cinnamon: Cinnamon is a key flavoring for a crumb topping mix.Its thick granules also provide a crumbly texture when mixed with flour. Brown sugar: Brown sugar lends sweetness to the crumb topping.Flour: All-purpose flour is the foundation of crumb topping.Vanilla extract: Vanilla extract adds a rich flavor to crumb cake.I used canola oil, but any light-flavored vegetable oil will work as well. Oil: Oil adds moisture to the cake and helps ingredients mix together.I used 2%, whole milk or 1% will also work well in this recipe.
Flour: All-purpose flour works best for crumb cakes.Chances are good that you have everything you need to make this incredible New York crumb cake.
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