Growing up I remember my mother bringing home crumb cake, or coffee cake. She would drink her coffee and I’d sip some tea and feel quite grown up. My favorite part was, and still is, the crumbs on top. I’d always try and sneak a few crumbs off the top when no one was looking.

I’ve made crumb cake once before but it didn’t turn out that well. After reading Cook’s Illustrated I know why. I used powdered buttermilk instead of the real thing, tsk tsk!  After realizing this mistake I decided to give it another go, using their recipe.

This cake was so light and fluffy. It’s the perfect complement to the dense, sugary crumbs. After coating the top of my cake with crumbs I had a lot leftover and felt that the cake had had enough. After baking I realized I could have applied the whole thing so don’t be gun-shy. It definitely didn’t harm my cake and I used those leftover crumbs to top some pumpkin bread!

New York-Style Crumb Cake

Crumb Topping

• 1/3 cup granulated sugar
• 1/3 cup dark brown sugar
• 3/4 tsp ground cinnamon
• 1/8 tsp salt
• 8 Tbsp unsalted butter, melted and still warm
• 1 3/4 cups cake flour

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Cake

• 1 1/4 cake flour
• 1/2 cup granulated sugar
• 1/4 baking soda
• 1/4 salt
• 6 Tbsp unsalted butter, cut into 6 pieces, softened but still cool
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla extract
• 1/3 cup buttermilk
• confectioner’s sugar for dusting

For the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to  combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

For the cake: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.

Source: Cook’s Illustrated