Prep 20 mins
Cook 40 mins
Classic New York-style crumb cake, based on the old German krummelkuchen. It is important to make the crumbs into large, pea-sized lumps to get the right texture. This is NOT a streusel! From "America's Test Kitchen" episode 816, "Old-Fashioned Breakfast Cakes."
- 78.07 ml white sugar
- 78.07 ml packed dark brown sugar
- 1.23 ml salt
- 3.69 ml cinnamon
- 118.32 ml butter, melted and cooled slightly (one stick)
- 414.03 ml cake flour
- 295.73 ml cake flour
- 118.29 ml white sugar
- 1.23 ml table salt
- 1.23 ml baking soda
- 88.74 ml butter, softened but still cool
- 4.92 ml vanilla
- 78.07 ml buttermilk
- 1 large egg
- 1 large egg yolk
- powdered sugar
- Place a rack in the upper-middle position of the oven. Preheat oven to 325°F.
- In a bowl, combine white sugar, brown sugar, salt and cinnamon, mixing well with your fingers until there are no lumps. Add melted butter and stir until smooth. Stir in cake flour until fully combined. Set aside at room temperature, covered with plastic wrap, to allow the gluten to relax, 10-15 minutes.
- In work bowl of a standing mixer, combine flour, sugar, salt and baking soda using the paddle. (If you don't have a stand mixer, whisk together in a large bowl.) With the mixer running on medium-low, add the butter 1 tablespoon at a time, waiting until each piece breaks down before adding the next. Continue mixing until it has a uniform sandy texture. (If working by hand, cut butter in with pastry cutter until very fine.).
- Add the vanilla, buttermilk, egg and egg yolk. Run mixer on medium-high until batter is smooth and thick, at least 1 minute, or use a handheld electric mixer. The batter will be very thick, almost like frosting.
- Spray an 8"-square baking pan with non-stick spray. Cut a piece of parchment paper 16" by 7 1/2", and lay it into the pan, allowing 2" to overhang each side. Spread the batter into the prepared pan.
- Break the crumb mixture into pieces the size of large peas or small pebbles. Spread crumbs around the outer edge of the pan first, then evenly fill in the center.
- Place pan in preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the pan comes out clean. Cool cake in pan 30 minutes. Dust top with powdered sugar, then remove cake from pan using parchment sling. Cut into 16 2" squares.
Moist, tender, lightly sweet, and light as a feather cake topped with gorgeous little bits of almost pastry-like cinnamon sweetness. This was SOOOOO good. Some of my crumb sank in places...I am sure I probably didn't get it distributed super evenly, so it was likely my fault, but even so, the taste is 5* times a million!
SOOOO GOOOOOD!!The best crumb cake EVER in my opinion!! I like that there is lots of crumbs. It took a hour to bake instead of 35-40 min and it turned out great. I made cake flour with all purpose flour + cornstarch and that worked just fine. Great cake to make last minute when you need something special for guests because all the ingredients are what one would normally have on hand. Thanks for posting it!!
I watched the video on America's Test Kitchen when they made this cake and knew I had to try it. Fortunately, I was lucky enought to find the recipe here! My only issue was that my crumb topping was a little bit dry....it was hard to form the balls without them crumbling apart which ended up with me having alot of loose crumbs instead of alot of moist little balls....but it was still OUTRAGEOUS. The cake was so moist, and the crumb topping was at least half the cake, if not more. Even my husband, who is not the world's biggest crumb cake fan, ate 3 pieces with a giant glass of milk. Well worth the effort!