How I Make The Ultimate New York Crumb Cake

Von Sip and Feast · 60 Min.

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Zubereitung

1. Make the crumb topping first: in a large bowl, combine the flour, dark brown sugar, granulated sugar, cinnamon and salt.
2. Pour in the melted butter and toss with your hands to form large crumbs, without overmixing. If the crumbs are too small, squeeze some together; if too wet, add 1 tablespoon of flour at a time, mixing gently, until they form larger crumbs. Set aside.
3. Preheat the oven to 350°F and set the rack to the middle. Line a 9x13 inch cake pan with parchment, or grease it.
4. In a large bowl, whisk the cake flour, baking soda, baking powder and salt together.
5. In a stand mixer with the paddle, or a separate bowl, beat the sugar and butter until smooth, then beat in the eggs and extra yolk one at a time until combined.
6. Add the buttermilk and vanilla and mix until smooth; a curdled look is fine.
7. Add the flour mixture to the egg mixture and mix for 30 seconds or until just combined, scraping down the sides as needed. Do not overmix.
8. Pour the batter into the prepared pan and bake for 15 minutes, or until the corners are set. The cake will not be fully cooked.
9. Cool the cake for 10 to 15 minutes.
10. Scatter the crumb topping over the cake and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
11. Cool the cake on a wire rack. Once cool, invert onto a baking sheet, flip it right side up and dust with powdered sugar.

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