Martha Stewart New York Crumb Cake Recipe
Craving bakery perfection? This Martha Stewart New York Crumb Cake Recipe boasts buttery cake under thick cinnamon crumbs. It's New York deli's best kept secret.
Ingredients
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter softened
- 1 large egg
- ¾ cup buttermilk
- 2 tsp vanilla extract3½ cups all-purpose flour
- ⅔ cup light brown sugar packed
- ⅔ cup granulated sugar
- 1½ tbsp cinnamon
- ½ tsp salt
- 1 cup unsalted butter melted
- Powdered sugar for dusting
Instructions
Preheat and Prep Pan
- Heat oven to 325°F (160°C). Butter 9x13 pan generously. Add parchment for easy lift. Tap out excess. This keeps cake perfect. Room temperature ingredients mix best.
Mix Dry Ingredients for Cake
- Whisk flour, sugar, baking soda, powder, salt together. Cut in softened butter with mixer. Mix till crumbly like wet sand. Takes 2 minutes. Looks right now.
Add Wet Ingredients
- Beat in egg, buttermilk, vanilla. Mix just until smooth batter forms. Don't overbeat. Spread evenly in pan with spatula. Smooth top gently. Ready for crumbs.
Make Crumb Topping
- Combine flour, both sugars, cinnamon, salt in bowl. Drizzle melted butter over. Mix with fork till large moist clumps form. No paste please. Keep chunky.
Pile On the Crumbs
- Scatter crumbs thick over batter. Press lightly with hands. Cover every inch. Mounds high in center. That's signature New York style. Beautiful already.
Bake to Perfection
- Bake 40-50 minutes. Crumbs turn golden. Toothpick in cake center clean. Edges pull from pan. Cool in pan 30 mins. Perfect texture sets.
Finish and Slice
- Dust heavy with powdered sugar. Cut big squares. Serve warm best. Store leftovers careful. Enjoy that crunch contrast. Heaven in every bite!
Notes
- Cold butter makes better crumbs. Melt just till liquid.
- Buttermilk substitute: milk + 1 tbsp vinegar. Sit 5 mins.
- Add lemon zest to batter for citrus pop.
- Use dark brown sugar for deeper flavor.
- Make gluten-free with 1:1 flour blend.
- Half recipe fits 8x8 pan perfectly.
- Freeze extra crumbs for next bake.