New York Style Double Crumb Cake
By Lizzie on February 26, 2018
Hey friends!! I hope your weekend was wonderful! I had lots of family in from New York and spent quite a bit of time in the kitchen before and while they were visiting. I love having company and entertaining. It gives me a chance to try out lots of new recipes and get honest opinions about how they taste.
Being an original New Yorker…yes, I was only born there and didn’t live there long, BUT..in so many ways, I feel like New York is home to me. I am in love with the culture, theater, food, shopping, diversity, and how you can walk out your door and literally find anything you could possibly want! When my husband and I go to visit, we really enjoy finding new restaurants, bakeries and specialty food markets, and eat as much as we possibly can 🙂 As you can guess, bakeries are always my favorite places to go and eat everything that looks yummy! I always come home inspired to create new and exciting treats.
One thing that I absolutely love is New York style crumb cake! I found myself daydreaming about it the other day, so I decided to create one with a super thick topping. To me, that is the best part of the cake, so I doubled up on it and the outcome is SO scrumptious!! It was so good, I made two in two days 🙂 Sprinkling lots of powdered sugar on top really gives it the perfect sweet bite. Just make sure not to over bake it because it really does make a difference in the taste!! Let me know how much you love it..
Wonderful ingredients make for the best desserts!
The batter is really thick and can be mixed by hand.
Butter an 8″x8″ pan and spread the batter with an offset spatula.
Look at this yummy topping!
Crumble the topping over the cake batter.
Turn the cooled cake out onto a wire rack with wax paper underneath.
Sprinkle lots and lots of powdered sugar on top
Isn’t it pretty??
Cut into squares and serve!
The perfect bite!
New York Style Double Crumb Cake
Makes: 8"x8" cake Prep time: 30 minutes Bake time: 23 minutes
1 and 1/2 cups all purpose flour
1/2 cup granulated sugar
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1 extra large egg
1/2 cup whole buttermilk
2 tablespoons vegetable or canola oil
2 teaspoons pure vanilla extract
2 and 1/2 cups all purpose flour
1 cup packed light brown sugar
2 teaspoons cinnamon
1 cup melted unsalted butter
powdered sugar for dusting cooled cake
Preheat your oven to 350 degrees. Generously butter an 8″x8″ pan and set aside.
In a large bowl, whisk together all the dry ingredients for the cake. In a smaller bowl, mix the oil, egg, vanilla and buttermilk together. Add the wet ingredients to the dry and mix with a spoon until blended. The batter will be very thick. Spread in your prepared pan with an offset spatula.
To make the topping, melt the butter and set aside. In a medium sized bowl, mix together all of the rest of the topping ingredients. Pour in the melted butter and mix with a fork until large crumbles form. Crumble the topping on top of the cake batter.
Bake for 10 minutes, then rotate the pan. Bake for another ten minutes then test the center of the cake with a toothpick. It is really important not to over bake the cake. Bake for another 2 to 4 minutes, depending on your oven.
Cool the cake in the pan for 10 minutes, then take it out and place it on a wire rack with wax paper underneath.
When the cake is completely cool, dust heavily with powdered sugar.
Cut into squares and serve the same day! If you have any leftover, place each piece in wax paper and foil and freeze. Take out of the freezer, unwrap, and place in the microwave to warm it up. I feel pretty strongly about eating this cake the same day that it is baked. My husband and I ate almost the whole cake between the two of us the day I baked it, so I had to make another one the next day 🙂
Simply scrumpcious!! These look really good Lizzie =)
Thanks so much, sweet Jett..xoxo
I love that double crumble topping. I also love that you include so many pics of the recipe in progress. Glad I found your blog. Thanks for sharing.
Thank you so much, Elizabeth!! So happy you subscribed!! Lots more yummy recipes to come ❤️❤️❤️
As a former NYer and former bakery owner, I was happy to come across this recipe for when the boredom of retirement motivates me to put something in the oven. The first few times I made this I followed the recipe to the T and found it slightly dry for my taste. Increasing the oil by 1/2 Tbs and the butter milk by 1 ounce and adding 3-4 minutes of bake time gave it a perfect texture without making it too “cakey”. The additional liquid provides the added benefit of allowing me to shake and tap the pan to move the batter to the edges eliminating the need for spreading with an offset spatula. I should add that I bake at sea level and use a 10″ round for this recipe which is ~14 square inches more than an 8×8 square and provides a finished height of 1.75 inches which I find very mouth friendly. If you want to go round without changing the area, use a 9″ pan which is a near eqivalent to an 8×8 so no variation to depth.
Hi Bill! Thanks so much for the tip on my crumb cake recipe! I wonder if as you said, baking at sea level makes a difference in the outcome of the cake. I appreciate your support and information. I would love to know more about your bakery!!