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Luncheonette Crumb Cake

Here's how you make Luncheonette Crumb Cake
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  • Servings: 12
  • Prep: 20m
  • Cook: 35m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • FOR CRUMB TOPPING
  • 1/3 cup granulated sugar
  • 1/3 cup dark brown sugar
  • 1 tablespoon ground cinnamon
  • 1/8 teaspoon salt (table salt)
  • 8 tablespoons unsalted butter (melted and still warm, 1 stick)
  • 1 3/4 cups cake flour
  • FOR CAKE
  • 1 1/4 cups cake flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 6 tablespoons unsalted butter (cut into 6 pieces, softened but still cool, 3/4 stick)
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/3 cup buttermilk
  • Confectioners' sugar, for dusting
  • 3 tablespoons powdered sugar
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: FOR TOPPING:

  • Step 2: 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.

  • Step 3: FOR CAKE:

  • Step 4: Adjust oven rack to upper-middle position and heat oven to 325 degrees.

  • Step 5: Completely line an 8 x 8 pan with parchment paper or foil and spray with nonstick cooking spray.

  • Step 6: Using an electric mixer, in your bowl mix flour, sugar, baking soda, and salt on low speed to combine.

  • Step 7: 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.

  • Step 8: Add egg, yolk, vanilla, almond extract and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

  • Step 9: 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.

  • Step 10: 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.

  • Step 11: Dust with confectioners' sugar – this is what makes it a true NY Crumb cake!

We hope you enjoy this recipe!

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