Crumb cake, one of my absolute favorite baked goods. In my eyes, the makings of a good crumb cake come down to the ratio of crumb to cake.
Personally, I feel that it should be about 50/50, half cake half crumb. That means some seriously huge crumbs. So, clearly, when I looked for a crumb cake recipe I look for what they like to call “New York Style” crumb cake. This recipe is all that and a buttload of crumbs more. It is seriously, unreal, and so easy, what more can you ask for?!?
Anywho, this is my go-to recipe for everything from brunches to housewarmings. You name it, this recipe is the perfect fit. Also, word to the wise, I highly recommend ALWAYS doubling it. There is no such thing as too much crumb cake. You’re welcome.
Huge A** Crumb Cake
The ultimate crumb cake recipe packed high with sturdy, delicious, crumb topping and the best (and moistest, is that a word?) cake around.
Equipment
- 8×8 Baking Dish
- Stand or Hand Mixer (not necessary but helpful)
- Large Mixing Bowl
Ingredients
Crumb Topping
- ⅓ cup Granulated Sugar
- ⅓ cup Brown Sugar
- ¾ tsp Ground Cinnamon
- ⅛ tsp Salt
- 8 tbsp Unsalted Butter (1 stick) melted
- 1¾ cups All-Purpose Flour
Cake
- 1¼ cups All-Purpose Flour
- ½ cup Granulated Sugar
- ¼ tsp Baking Soda
- ¼ tsp Salt
- 6 tbsp Unsalted Butter softened
- 1 large Egg
- 1 large Egg Yolk
- 1 tsp Vanilla Extract
- ⅓ cup Buttermilk
- Powdered Sugar for dusting
Instructions
Crumb Topping
- Whisk sugars, cinnamon, salt, and butter in a medium bowl. Once combined add flour and stir with a wooden spoon until the mixture resembles dough; set aside to cool to room temperature, about 10 minutes.
Cake
- Adjust oven rack to upper-middle position and heat oven to 325 degrees. Spray 8-inch square baking dish with nonstick cooking spray.
- Use a stand mixer fitted with a paddle attachment to mix flour, sugar, baking soda, and salt on low speed to combine. With the mixer running on low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, about 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping if necessary. Make sure not to over-beat.
- Transfer batter to baking pan; using a rubber spatula, spread batter into even layer. Next add crumb topping by breaking it apart, over the cake batter, with your hands, into large pea-sized pieces, and spread in an even layer over batter.
- Bake until the crumbs are golden and when a toothpick is inserted into the center of the cake it comes out clean, about 35 to 40 minutes. Cool on wire rack at least 30 minutes. Dust with confectioners' sugar just before serving.
Notes
*I often double the recipe and bake in a large 13×9-inch baking dish. If doubling, increase the baking time to about 45 minutes.
Recipe adapted from Brown Eyed Baker
