Food & Cooking Recipes Breakfast & Brunch Recipes New York-Style Crumb Cake 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 35 mins Servings: 12 Yield: 1 9-by-13-inch cake 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. Ingredients FOR THE CRUMB TOPPING: 3 ½ cups cake flour (not self-rising) ⅔ cup granulated sugar ⅔ cup packed dark-brown sugar 1 ½ teaspoons ground cinnamon Coarse salt 2 ½ sticks unsalted butter, melted FOR THE CAKE: 1 ½ sticks unsalted butter, room temperature, plus more for pan 2 ½ cups cake flour (not self-rising) ½ teaspoon baking soda Coarse salt 1 cup granulated sugar 2 large eggs plus 2 large egg yolks 1 teaspoon pure vanilla extract ⅔ cup low-fat buttermilk 1 cup store-bought blueberry jam (optional) Confectioners' sugar, for dusting Directions 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. 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. Rate it Print