NY-Style Crumb Cake

This crumb cake tastes just like Entenmann’s and is perfect with a cup of coffee or tea

NY-Style Crumb Cake

Ingredients
FOR THE CRUMB TOPPING:
  1. ⅓ cups White Sugar
  2. ⅓ cups Dark Brown Sugar (packed)
  3. ¾ teaspoons Ground Cinnamon
  4. ⅛ teaspoons Salt
  5. 8 Tablespoons Unsalted Butter, melted
  6. 1-¾ cup Cake Flour (do Not Use All Purpose Flour)

FOR THE CAKE BATTER:
  1. 1-¼ cup Cake Flour (do Not Use All Purpose Flour)
  2. ½ cups White Sugar
  3. ¼ teaspoons Baking Soda
  4. ¼ teaspoons Salt
  5. 8 Tablespoons Unsalted Butter, Softened
  6. 1 whole Egg
  7. 1 whole Egg White
  8. 1-½ teaspoon Vanilla Extract
  9. ⅓ cups Buttermilk
  10. Powdered Sugar, For Dusting

Preparation
  • Make the crumb topping first. Combine the sugars, cinnamon, and salt in a mixing bowl. Add the melted butter and stir to combine. Stir in the cake flour, until the dough is thick and cohesive (I usually use my hands for this step). Set aside and allow to cool to room temperature. The crumb will be ready by the time you are done mixing the cake batter.
  • Make the cake batter next. Start by preheating the oven to 325 F, Spray a 9×9 baking pan with baking spray (or grease and flour the pan) and set aside.
  • Combine the flour, sugar, baking soda, and salt in a large bowl. Cut the butter into the flour mixture with a pastry cutter, until it resembles coarse peas with no visible chunks of butter remaining. Add the egg, egg white, vanilla, and the buttermilk. Beat with a hand mixer on medium-high speed until the batter is light and fluffy. Pour the batter into the cake pan and smooth into a nice, even layer.