New York Crumb Cake from The Cookie That Changed My Life

"There are few things in this world that all New Yorkers agree on, but one of those things is that crumb cake should be equal parts cake to crumb. This crumb cake is just that. It's based on the crumb cake that you see in individual square servings, wrapped in plastic wrap, and sold at every corner deli in New York City."

- Nancy Silverton

If I had to pick which dessert I've eaten the most in my life, I would definitely say New York crumb cake. Growing up, it was everywhere, from our favorite bakeries, to the bakery section of the grocery store, and let's not forget Entenmann's for being clutch provider of crumb cake to the masses.

I really thought this would taste like all the other crumb cakes I've had. It didn't.

The crumbly topping actually melts in your mouth when you bite into it. The cake is perfectly moist, and you get the perfect balance of cinnamon and sugar with every serving, though some bites highlight the topping and others, the delicious cake underneath. The flavor is also more potent than any of the other cakes I remember.

If you're looking for a dessert experiment that highlights the difference between homemade vs off-the-shelf, or must-have vs to-die-for, it's this New York crumb cake. And yes, we should've known by the title of the cookbook.

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Kat ran the kitchen for this one. She's been having some orthodonture-related discomfort, and baking takes her mind off of it. She frequently daydreams about owning her own bakery or getting me to buy one, so she was looking forward to this.

The Cookie That Changed My Life

This New York crumb cake comes from The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours by Nancy Silverton.

This recipe was inspired by the baker Sally McKenney, who has a blog called Sally's Baking Addiction that I am addicted to. Oftentimes while revisiting classics for this book, I would think: What does Sally do with this? And I'd go to her blog for ideas. This recipe is loosely inspired by two similar crumb cake recipes that Sally has on her blog.

The crumb topping is squeezed in your fist and dropped on the cake in chunks, like dirt clods. Biting into those sweet, buttery clods is such a delicious and decadent experience. I like to cut this cake and serve it directly from the pan it was baked in.

How to Make Crumb Cake

Ingredients

• butter - you'll want unsalted butter for this crumb cake
• sugar - granulated sugar and dark brown sugar. We like to substitute with stevia when able
• vanilla - if you don't have pure vanilla bean paste, you can use vanilla extract
• cinnamon
• nutmeg - freshly grated is preferred for the best flavor
• salt - Kosher salt, Diamond Crystal is recommended
• flour - unbleached all-purpose flour
• eggs
• baking powder
• crème fraiche - you can also use sour cream if preferred

Equipment

• prep bowls
• butter knife
• cutting board
• spatula or spoon
• cutting board
• butter knife
• measuring spoons
• kitchen scale
• paddle grater
• stand mixer
• whisk
• square baking dish

Cube the Butter

Wash your hands with soap and water. Use a knife to cut the butter into cubes.

Weigh the Sugars and Flour

Use a kitchen scale to weigh the sugars and the flour for the topping and the cake. Set them aside in clean bowls.

Make the Golden Butter for the Topping

Transfer the butter cubes to a small saucepan. Heat over medium heat until it melts and begins to bubble. Swirl occasionally. Cook for 3 to 6 minutes, until it is golden and the milk solids are caramel colored. Turn off the stove when finished. Transfer the butter to a medium bowl.

Add the Sugars, Vanilla, Cinnamon, Nutmeg, & Salt

Use measuring spoons to add the vanilla, cinnamon, nutmeg, and salt. Add the granulated sugar and brown sugar. Use a spatula to combine the ingredients.

Add the Flour

Add the flour to the bowl. Stir to combine. It should be the texture of dense, wet sand. Set it aside.

Start the Cake

Crack the eggs into a medium bowl. Wash your hands. Add the vanilla. Whisk it together. Set it aside.

Beat the Butter

Transfer the butter to a stand mixer with a paddle attachment. Mix on medium speed for 3 to 4 minutes, until the butter is soft but still cold. Stop to scrape down the sides of the bowl as needed.

Add the Sugar, Baking Powder, & Salt

Add the granulated sugar to the mixing bowl. Beat on medium speed for 3 to 4 minutes, until light and fluffy. Add the baking powder and salt. Mix for 15 seconds. Scrape the sides of the bowl.

Add the Flour and the Egg Mixture

Alternate adding the flour and the egg mixture in 3 separate additions and mix on low, stopping to scrape the bowl before each addition. Stop the mixer.

Add the Crème Fraiche

Place the oven rack in the center position and preheat the oven to 350 degrees Fahrenheit. Add the crème fraiche and stir with a spatula (or lightly mix and save your energy). Scrape the bowl to make sure everything is well mixed.

Transfer the Batter to the Baking Dish

Transfer the batter to a baking dish. Use a spatula to spread it evenly. Use your fingers to add dimples to the batter for the topping.

Finish with the Crumb Topping & Bake

Pick up a handful of the topping. Squeeze it with your fist. Break off clumps and place them on top of the cake batter until all of the topping has been used. Transfer the baking dish to the oven and bake for 30 minutes.

Rotate the pan front to back and bake for another 30 to 40 minutes, until the top is golden brown, firm to touch, and a toothpick inserted into the center comes out clean. Turn off the oven when finished.