New York-Style Crumb Cake (America's Test Kitchen)

Name: New York-Style Crumb Cake (America's Test Kitchen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup white sugar; ⅓ cup packed dark brown sugar; ¼ teaspoon salt; ¾ teaspoon cinnamon; 8 tablespoons butter, melted and cooled slightly (one stick); 1 ¾ cups cake flour; 1 ¼ cups cake flour; ½ cup white sugar; ¼ teaspoon table salt; ¼ teaspoon baking soda; 6 tablespoons butter, softened but still cool; 1 teaspoon vanilla; ⅓ cup buttermilk; 1 large egg; 1 large egg yolk; powdered sugar

Servings: persons

⅓ cup white sugar
⅓ cup packed dark brown sugar
¼ teaspoon salt
¾ teaspoon cinnamon
8 tablespoons butter, melted and cooled slightly (one stick)
1 ¾ cups cake flour
1 ¼ cups cake flour
½ cup white sugar
¼ teaspoon table salt
¼ teaspoon baking soda
6 tablespoons butter, softened but still cool
1 teaspoon vanilla
⅓ cup buttermilk
1 large egg
1 large egg yolk
powdered sugar

1
["Place a rack in the upper-middle position of the oven.", "Preheat oven to 325F.", "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"

1123

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ⅓ cup white sugar, ⅓ cup packed dark brown sugar, ¼ teaspoon salt, ¾ teaspoon cinnamon, and more.

Yes, New York-Style Crumb Cake (America's Test Kitchen) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!