Do you like a lot of “crumb” on your crumb cake? If you answered “Doesn’t everyone?”, you are going to love this New York Style Crumb Cake recipe.
Just look at that delicious streusel layer on top. sigh!
And the moist rich cake on the bottom. sigh!
I am not going to lie to you. There is nothing “good” about this cake. It has plain old all purpose flour and white and brown sugars and lots and lots of butter (almost a pound!). It is rich and sweet, happy feel good, scrumptious unapologetic comfort food.
Someday I may try healthifying it, but for now I give it to you in all of its original glory.
I clipped the recipe from the newspaper years ago and have been looking for an excuse to make it. My BFF since 8th grade stopping by for breakfast was the perfect occasion.
I made it the morning of her visit, so I didn’t want to waste time with full blown step by step photos. I hope you can manage…
The only trick that I learned the hard way was with the crumble topping. You need to mash it together in big handfuls to press all of the goodness together. Then break those big “balls” into smaller bits on top of the cake. Otherwise the topping will end up somewhat of a loose powdery mess, which is NOT what you want.
Truthfully, I would also cut back on the flour in both the cake and the topping by a few tablespoons. Maybe my flour is too packed in its container, so I could have used more than is actually called for in the recipe.
I’d say it was a success since she asked for a second piece plus I forced a to-go box on her when she left. M and J liked it too, but I had to be careful with J to make sure we all called it CRUMB cake and not COFFEE cake to avoid the “I don’t like coffee” snub.
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Until next time, happy eating.