Line a 8×8 or 9×9-inch baking pan with aluminum foil with excess foil hanging over sides for easy removal. Stir in cake flour until mixture becomes a cohesive dough set aside to cool to room temperature. As the cake bakes, a lot of those smaller pieces will sort themselves out… and it’s ok if some of the topping pieces fall off when you’re slicing it later because then you can eat them like candy. In a medium bowl, whisk together butter, sugars, cinnamon and salt. You need all that butter and sugar and cinnamon goodness. Remove the cake from the oven, and press about 3/4 of the crumb topping onto the top of the almost-baked cake. You might be tempted to transfer just the big or pretty pieces. While the cake is baking, mix together the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the mixture forms medium crumbs. When you add it to the top of the cake batter, add it ALL. When you pour the melted butter over the dry ingredients, the idea is to make some clumps. It has more flour in it than the actual cake. The topping is what makes takes the cake. Pour the wet ingredients into the dry ingredients and mix until just. When the cake is done, remove it from the oven and let cool completely. Rotate the pan once halfway through baking. Bake and serve: Bake for 20-25 minutes, or until an inserted toothpick comes out clean. Whisk egg, milk, oil, and vanilla in another bowl. Press down very lightly to make sure the bottom of the crumb topping is set in the cake batter. Simply whip up a deliciously tender crumb cake. Whisk flour, sugar, baking powder, and salt together in a medium bowl. Youll love this New York Crumb Cake, with a thick cinnamon and sugar crumb topping over a coffee cake base.

This substitution works great: use about a teaspoon of vinegar with 1/3 cup of regular milk to “sour” the milk to make buttermilk. Spray a 9x13 baking dish with cooking spray. If you do, for sure use it instead of this substitution, but I have literally not once used actual buttermilk in this recipe. Sloth Shortcut #2: I also never have buttermilk. Cake flour is a lighter, lower protein flour, and this lightens up the flour texture. Sloth Shortcut #1: Instead of cake flour (I never have this, seriously who has this) I sub out 2 T of cornstarch in a cup of flour.

New york crumb cake