New York-Style Crumb Cake
English is a strange language. There is no egg in eggplant, no ham in hamburger (as pointed out in this poem), french fries aren’t really French, and there’s no coffee in coffee cake. You’re technically supposed to eat it with a cup of Joe, but I can eat it with a glass of milk (haha?).
But if you do want a recipe with coffee in it, check out my coffee and cream pavlova recipe.
This crumb cake recipe has a slight burst of cinnamon- there’s something about cinnamon. It’s a strong spice to smell or eat plain (check out some cinnamon challenges on Youtube if you don’t believe me!), but just a pinch can synthesize all the ingredients of a cake together to form a sweet, fragrant treat. When I think of coffee cake, I think of a moist vanilla cake with a crisp streusel topping accentuated by a pinch of cinnamon, perhaps even some blueberries for that sweet and sour oxymoron.
New York-Style Crumb Cake
Ingredients
Streusel topping:
- 1 tsp ground cinnamon
- ⅓ cup granulated sugar
- ⅓ cup packed brown sugar
- pinch salt
- ½ cup butter, 1 stick melted
- 1 ¾ cups cake flour
For the cake:
- ½ cup granulated sugar
- 6 tbsp 3/4 sticks softened, unsalted butter
- 1 ¼ cup cake flour
- ¼ tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- ⅓ cup buttermilk
- powdered sugar, for dusting- totally optional, I just made a simple sugar-milk glaze
Instructions
- To make the topping, combine all the ingredients except the flour into a bowl. Add in the flour and stir till the mixture is thick and somewhat resembles a dough. Set aside.
- For the cake, Preheat the oven to 160 C or 325 F. Grease an 8×8 inch square pan with butter.
- In a bowl, cream together the butter and sugar.
- Add in the eggs and vanilla, and beat for a good 5 minutes until light and creamy. Beating the cake at this stage is what makes it fluffy and moist.
- Stir together the dry ingredients, and add in 1/2 of the mixture, beating to incorporate.
- Add in the buttermilk, and add in the remaining flour. Don’t over mix, as you’ll work the gluten in the flour and end up with a tougher cake.
- Spread the batter into the prepared pan, and break apart the crumb topping with your fingers. Spread them in an even layer atop the cake.
- Bake the cake for around 35-40 min or until a toothpick inserted comes out clean. Cool for a bit, then dust on some powdered sugar or drizzle on some easy glaze before serving. You can also top the cake with some blueberries.
Prefer something more visual? Here’s a step-by-step guide to my NY crumb cake recipe: