European immigrants made this confection -- which has large, crisp crumbs on top -- a New York City coffee-shop favorite. An optional layer of jam between the batter and topping adds a fruity component.

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Recipe Summary

prep:
20 mins
total:
1 hr 35 mins
Servings:
12
Yield:
Makes one 9-by-13-inch cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make the crumb topping: Mix together flour, sugars, cinnamon, and 1/2 teaspoon salt in a medium bowl. Pour warm melted butter over mixture, and mix using your hands until medium to large clumps form.

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  • Preheat oven to 325 degrees. Make the cake: Butter a 9-by-13-inch baking pan. Whisk together flour, baking soda, and 1/2 teaspoon salt in a medium bowl.

  • Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs and yolks, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with buttermilk, beginning and ending with flour. Continue to beat until well combined.

  • Spoon batter into pan, and spread evenly using an offset spatula. Spread with jam, if using. Sprinkle crumb-topping mixture evenly over top.

  • Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack. Let cake cool slightly, about 15 minutes. Dust with confectioners' sugar. Serve warm or at room temperature.

Variations

Jam variation: Top batter with 1 cup store-bought blueberry jam (10 ounces) before scattering crumb layer over top in step 4.

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