Martha's new york-style crumb cake
Enjoy a classic treat with Martha's New York-Style Crumb Cake recipe. Made with all-purpose white wheat flour, a perfect blend of sugars, a hint of cinnamon, and rich buttermilk, this delicious cake is moist and topped with a buttery, crumbly topping. Perfect for any occasion!
- 19 Sep 2024
- Cook time 60 min
- Prep time 20 min
- 12 Servings
- 9 Ingredients
Martha's New York-style crumb cake is a delicious, buttery treat featuring a delectable crumb topping. This classic recipe combines fluffy cake with a rich and crisp crumb layer, making it a perfect accompaniment to a hot cup of coffee or tea. With simple ingredients that you likely already have in your pantry, you can whip up this timeless dessert in no time.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and lightly flour a 9x13-inch baking pan, or line it with parchment paper for easy removal.
- In a medium bowl, mix together 1 ½ cups of flour (from the 2 ½ cups measured), brown sugar, and cinnamon.
- Pour in the melted butter and stir until large crumbs form. Set aside.
- In a large bowl, combine the remaining 1 cup of flour, the sugar, and baking soda.
- In a separate bowl, whisk together the egg yolks, vanilla extract, and buttermilk.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix to keep the cake tender.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the reserved crumb mixture evenly over the top of the batter, breaking up any large clumps with your fingers.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Keep an eye on the crumb topping to ensure it doesn’t over-brown.
- Allow the cake to cool in the pan on a wire rack.
- Once completely cooled, cut into squares and serve. For an added touch, you can dust the cake with powdered sugar before serving.
Tips:
- Ensure your butter is at room temperature before starting to make it easier to mix with the other ingredients.
- When making the crumb topping, work quickly to prevent the butter from melting and the mixture from becoming too soft.
- Do not overmix the batter; combine until just incorporated to keep the cake light and fluffy.
- Use fresh buttermilk for the best flavor and texture in the cake.
- Allow the cake to cool completely before cutting to ensure clean slices and perfect presentation.
Martha's New York-style crumb cake is a simple yet genuinely satisfying dessert that captures the essence of classic American baking. With its tender crumb and sweet topping, it’s sure to become a favorite in your household. Follow the tips provided to ensure your cake turns out perfectly every time, and enjoy this delightful treat with friends and family.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 300kcal | 12% |
| Protein | |
| Protein 3.71g | 2% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 0.91g | 2% |
| Sugar 27g | 26% |
| Fat | |
| Fat 11g | 13% |
| Saturated 6g | 20% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 100ug | 12% |
| Choline 30mg | 5% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.02mg | 1% |
| Vitamin B3 0.43mg | 3% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 11ug | 3% |
| Vitamin B12 0.06ug | 2% |
| Vitamin C 0.01mg | 0% |
| Vitamin E 0.18mg | 1% |
| Vitamin K 1.04ug | 1% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 0.49mg | 4% |
| Magnesium, Mg 11mg | 3% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 60mg | 2% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 120mg | 8% |
| Zinc, Zn 0.38mg | 3% |
| Water | |
| Water 7g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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