New York Style Crumb Cake

NYcr-top

In the 1960s, we used to buy some wonderful streusel-topped squares at a little bakery in Oakley (suburb of Cincinnati). Everyone loved the thick topping and I’ve never found a streusel quite like the one from the old German bakery. This one comes very close, although I believe the bakery squares were made with yeast rather than being a quick bread. This is truly a quick bread to put together to get really good results. The cake is soft and tender and the topping is crunchy and sweet. We used it today as our Sunday dessert. The recipe was adapted from one on Fake Ginger.

New York Style Crumb Cake

Crumb topping:

  • 1/2 cup firmly packed light brown sugar
  • ¼ cup granulated sugar
  • 1/4 teaspoon salt
  • ¾ tsp. cinnamon
  • ½ cup (1 stick) melted butter
  • 1-1/4 cups all-purpose flour

Cake:

  • 1-1/4 cups all-purpose flour
  • 1/4 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 6 Tblsp. butter, softened
  • 3/4 cups granulated sugar
  • 1 egg
  • ½ cup plus 2 Tblsp. sour cream
  • ½ tsp. vanilla extract

Preheat the oven to 350 degrees.

Butter the sides and bottom of a 9×9 pan.

Make the crumb topping first:

Mix both sugars, salt, and cinnamon in a medium bowl. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed. Spread out a large sheet of parchment paper on a flat pan and spread this mixture out on the parchment paper to dry while mixing the cake.

NYcr-parchTo make the cake:

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.

In the large bowl of an electric mixer, cream the butter and sugar until fluffy. Add the egg and beat until incorporated. Scrape down the bowl and add the sour cream and vanilla, beating until just incorporated.

Add the dry ingredients 1/3 at a time, beating only until incorporated and scraping down the bowl each time.

Spread the batter in the prepared pan. The dough is quite stiff and by wetting your fingertips with water, you can spread the dough evenly in the pan.

NYcr-cakepn

Use your hand to scoop up a handful of topping and make a fist. The topping should hold together. Break off in pea-sized chunks and drop them all over the cake. Use all of the topping, sprinkling the crumbs on the top of the cake evenly.

NYcr-topp

Bake the cake in a preheated 350 degree F oven for approximately 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

Cool in the pan on a wire rack for 30 minutes before serving.

NYcr-bkd

Yield: 6-9 servings  [/recipe]

NYcr-bot

Published by

quilt32

Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

11 thoughts on “New York Style Crumb Cake”

  1. Reminds me of a coffee cake we used to get from Mt.Washington Bakery, back in the day.:)

  2. …that would go perfectly with the cuppa tea I’m sipping right now! Wow… so yummy looking!

  3. Another culinary gem from you. You do the most interesting variety of foods! The list of ingredients make it sound very easy. I especially appreciate the picture of what the top should look like.

  4. I made it!! It tasted very yummy. My husband, who has a sweet tooth, asked me to double the cake portion next time, but same size pan. He wants more cake, as usual! Thanks Lillian. This is the 3rd recipe of yours that I’ve actually made. They all come out great.

  5. Oh Wow, I remember those days when I was young. Coming home from church and having fresh coffee cake!! Mom brewing a fresh pot of coffee, dad and I sitting at the table talking and smelling the aromas! Great memories!! Thanks, Lillian.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s