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New York Crumb Cake

Servings: 12

Ingredients

Topping:

  • 1 1/2 c flour
  • 1/4 c cornstarch
  • 2/3 c brown sugar
  • 3/4 t cinnamon
  • 1/4 t salt
  • 1/2 cup butter melted and warm

Cake:

  • 1 cup flour
  • 1/4 cup cornstarch
  • 1/2 cup sugar
  • 1/4 t baking soda
  • 1/4 t salt
  • 6 T butter softened and cool
  • 1/3 cup milk or use buttermilk, omit vinegar
  • 1 t vinegar for buttermilk
  • 1 egg yolk
  • 1 egg
  • 1 t vanilla

Instructions

Topping:

  • Whisk the flour, cornstarch, brown sugar, cinnamon, and salt.
  • Pour melted butter over and rake with a fork to form clumps- some big, some small. Set aside.

Cake:

  • Line an 8 x 8 pan with parchment paper and grease.
  • Combine the flour, sugar, baking soda, and salt.
  • Mix in butter until it looks like crumbs.
  • In a measuring cup, make the “buttermilk” (or use real buttermilk). Add 1 T white vinegar to the measuring cup and fill the rest of the way to 1/3 cup with milk. Let sit 5 minutes to curdle.
  • To the measuring cup with the milk and vinegar, add the egg, egg yolk, and vanilla. Slowly add these ingredients to the butter mixture while stirring. Beat until light and smooth and fluffy, about 1 minute.
  • Spread the batter into the parchment paper in the pan- it is a thick batter. Add the crumb topping over the batter- large pieces, small pieces, all of it.
  • Bake at 325 degrees for 35 – 40 minutes.
  • When cool, dust with powdered sugar.