New York-Style Crumb Cake

Try this New York-Style Crumb Cake recipe from Martha Stewart for dessert
New York-Style Crumb Cake

Martha Stewart Living

This New York-Style Crumb Cake recipe has a delicious strudel-like crumb topping for adding  texture and sweetness. Serve with coffee as an afternoon snack or enjoy with fresh whipped cream and berries for dessert.

Reprinted from Martha Stewart’s Cakes. Copyright © 2013 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter, a division of Random House LLC.

10
Servings
836
Calories Per Serving
Deliver Ingredients

Ingredients

For the crumb topping:

  • 3 1/2 Cups cake flour (not self-rising)
  • 2/3 Cups granulated sugar
  • 2/3 Cups packed dark brown sugar
  • 1 1/2 Teaspoon ground cinnamon
  • 1/2 Teaspoon coarse salt
  • 1 1/4 Cup unsalted butter, melted

For the cake:

  • 3/4 Cups unsalted butter, room temperature, plus more for pan
  • 2 1/2 Cups cake flour (not self-rising)
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon coarse salt
  • 1 Cup granulated sugar
  • 2 large whole eggs plus 2 large egg yolks
  • 1 Teaspoon vanilla extract
  • 2/3 Cups buttermilk
  • Confectioners’ sugar, for dusting

Directions

For the crumb topping:

Mix together flour, granulated sugar, brown sugar, cinnamon, and salt in a medium bowl. Pour warm melted butter over mixture; using your hands, mix until medium to large clumps form.

For the cake:

Preheat oven to 325 degrees F. Butter a 9-by-13-inch baking pan, line with parchment with overhang on both long sides, and butter parchment. Whisk together flour, baking soda, and salt in a medium bowl.

With an electric mixer on medium speed, beat butter and granulated sugar until pale and fluffy, about 2 minutes. Add eggs and yolks, 1 at a time, beating well after each addition; mix in vanilla. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk; beat until well combined.

Transfer batter to prepared pan; spread evenly with an offset spatula. Sprinkle crumb-topping mixture evenly over batter. Bake until golden brown and a cake tester comes out clean, about 1 hour. Transfer pan to a wire rack to cool slightly, about 15 minutes. Dust with confectioners’ sugar. Transfer cake, with parchment, to wire rack. Serve warm or at room temperature. (Cake can be stored at room temperature, covered, up to 5 days.)

 

Nutritional Facts

Total Fat
19g
27%
Sugar
43g
48%
Saturated Fat
6g
25%
Cholesterol
113mg
38%
Carbohydrate, by difference
155g
100%
Protein
10g
22%
Vitamin A, RAE
99µg
14%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
675mg
68%
Choline, total
108mg
25%
Fiber, total dietary
20g
80%
Folate, total
159µg
40%
Iron, Fe
5mg
28%
Magnesium, Mg
40mg
13%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
267mg
38%
Riboflavin
1mg
91%
Selenium, Se
30µg
55%
Sodium, Na
1007mg
67%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
32g
1%
Zinc, Zn
1mg
13%

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Rum Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.