New York Crumb Cake
This perfectly balanced crumb cake is easy to make, melts in your mouth, and is kid-friendly. Test it against your favorites.
Equipment
- Whisk
Ingredients
For the Topping
- 2 sticks unsalted butter cubed
- 6 tablespoon unsalted butter cubed
- ½ cup granulated sugar
- 3 tablespoon granulated sugar
- ½ cup dark brown sugar
- 3 tablespoon dark brown sugar
- 1 tablespoon vanilla bean paste pure, or vanilla extract
- 1 tablespoon ground cinnamon
- 1 teaspoon grated nutmeg
- 1 teaspoon kosher salt Diamond Crystal is preferred
- 2 ¾ cups all-purpose flour unbleached
For the Cake
- 3 eggs extra-large
- 2 tablespoon vanilla bean paste pure, or vanilla extract
- 1 ½ sticks unsalted butter cold, cubed
- ¾ cup granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cups all-purpose flour unbleached
- 2 tablespoon all-purpose flour unbleached
- ½ cup crème fraiche or sour cream
Instructions
- 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. 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.
Notes
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/new-york-crumb-cake
Nutrition
Calories: 482kcalCarbohydrates: 55gProtein: 5gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 99mgSodium: 278mgPotassium: 79mgFiber: 1gSugar: 29gVitamin A: 840IUVitamin C: 0.1mgCalcium: 59mgIron: 2mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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