Luncheonette Crumb Cake
May 01, 2020
"Growing up on Long Island in the 60s a big treat was going to the luncheonette after church. I would sit at the counter and use my quarter to buy a big square of crumb cake. The brown and powdered sugar crumbs were melt in your mouth and the cake was moist and delicious. This cake is adapted from Cooks and brings back those wonderful memories! Makes 1 cake"
- Serving Size: 1 (83.2 g)
- Calories 326
- Total Fat - 15.2 g
- Saturated Fat - 9.1 g
- Cholesterol - 69.1 mg
- Sodium - 117 mg
- Total Carbohydrate - 45 g
- Dietary Fiber - 3.6 g
- Sugars - 23 g
- Protein - 5.2 g
- Calcium - 33.2 mg
- Iron - 1.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
In a medium bowl whisk sugars, cinnamon, salt. Stir in the melted butter. Add flour and mix with your hands until the mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
Adjust oven rack to upper-middle position and heat oven to 325 degrees.
Completely line an 8 x 8 pan with parchment paper or foil and spray with nonstick cooking spray.
Using an electric mixer, in your bowl mix flour, sugar, baking soda, and salt on low speed to combine.
With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes.
Add egg, yolk, vanilla, almond extract and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces and spread in even layer over batter.
Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang.
Dust with confectioners' sugar – this is what makes it a true NY Crumb cake!
Tips & Variations
No special items needed.