We hosted brunch last weekend to celebrate Mother’s Day, and as usual, I fretted way too much over the menu. I love entertaining, but trying to narrow down all of the ideas in my head into a cohesive menu always proves to be the most stressful part. Thankfully, the more we entertain, the easier it gets, and this year’s brunch was probably one of my favorites. On the menu: asparagus and Gruyere frittata (more on that soon!), vanilla Greek yogurt with fresh fruit and homemade granola, bacon (of course), chocolate chip scones, and this crumb cake. I was able to do a lot of the work in advance (prepping the scones ahead of time and freezing them, so all I had to do was bake the morning of and making both the granola and the crumb cake the day before) so the morning of the brunch was really low stress. It was a nice change from years past where I’ve been standing over the stove frantically trying to finish three things at once as people arrived π
This crumb cake was the very first thing I added to the menu – not only could it be made in advance, but who doesn’t love a cake that’s easily justifiable any time of day? The best part of crumb cake is of course the crumb topping, and this cake delivers a substantial layer with large chunks of crumbs that hold their shape and don’t melt into the cake as it bakes. The cake itself is made using the reverse creaming method, meaning the dry ingredients are mixed together, then the butter is cut in and finally the wet ingredients are added. Here it produces a really tender cake with a tight crumb that’s sturdy enough to support all of the goodness on top. I sampled a piece the day I made it and then promptly wrapped the rest and hid it so there would be some left to share with our mothers the next day; it’s really that good!
New York-Style Crumb Cake
from Cook’s Illustrated
{Note: don’t substitute powdered buttermilk for the real thing here. I use it often in my baking, but in this recipe there’s a chance it’ll make the cake batter too thin and allow the crumb topping to sink into the cake as it bakes. You can substitute plain low-fat yogurt if you’d like.}
Crumb Topping
1/3 cup (2 2/3 oz) granulated sugar
1/3 cup (2 2/3 oz) dark brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup unsalted butter, melted and still warm
1 3/4 cups (7 oz) cake flour
Cake
1 1/4 cups (5 oz) cake flour
1/2 cup (3 1/2 oz) granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
confectioners’ sugar (optional, to finish)
To make the crumb topping: In a medium bowl, whisk together both sugars, the cinnamon, salt and melted butter. Add the cake flour and use a rubber spatula to fold it in until cohesive. The mixture will be very thick. Allow to cool to room temperature, about 10-15 minutes.
To make the cake: Preheat oven to 325 F with a rack in the upper third. Spray an 8-inch square baking pan with nonstick cooking spray, then line the pan with aluminum foil, leaving an overhang on opposite sides so you can lift the cake out afterward. Spray the foil with nonstick cooking spray.
Combine the cake flour, sugar, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low briefly to combine. With the mixer still on low, add the butter, one piece at a time, and continue mixing until the mixture is crumbly, about 1-2 minutes (there shouldn’t be any visible chunks of butter left). Add the egg, egg yolk, vanilla, and buttermilk and increase the mixer to medium-high speed. Beat until the batter is light and fluffy, about 1 minute.
Pour the batter into the prepared baking pan, and spread into an even layer. Pick up the crumb topping by handfuls, and break off chunks, scattering them over the top of the batter. Use all of the topping – it will be a thick layer. Bake for about 35 minutes, or until the crumb topping is golden brown, and a toothpick inserted in the center of the cake comes out clean. Remove the pan to a wire rack and cool for at least 30 minutes, before using the foil handles to lift the cake out of the pan. Cut into squares for serving (dusting with confectioners’ sugar to finish if desired).
I always worry way, way too much over a menu when we entertain. My husband makes fun of me about it! I love this crumb cake, Tracey. Anything with a crumb topping grabs my attention and this looks so perfect!
This looks great! When I was a barista at Starbucks a long time ago, I always loved getting the Crumb Cake. This looks far better. π
This looks great! When I was a barista at Starbucks a long time ago, I always loved getting the Crumb Cake. This looks far better. π
This looks great! When I was a barista at Starbucks a long time ago, I always loved getting the Crumb Cake. This looks far better. π
Tracey, this looks fabulous! I love the look of that crumb topping – delish!
Mmmmmm. I think crumb cake *may* actually win the battle for my favorite dessert (and a tough competition that is!). I could probably survive on just the crumb layer. And yours looks fantastic! I hope that everybody savored it.
Not had a crumb cake like this before, it looks delicious. Love how thick the topping is
Pass me a fork, I love crumb cake! I can’t say for sure if I’ve ever had New York style but I love it all just the same.
Your crumb cake looks perfect! I love the crumb to cake ratio. π
I love crumb cake and this is totally random and 99% of the time, I don’t pay THIS much attn to someone’s food props (but have been trying to buy more that are practical, not just one time use items) and I think I bought these plates you’re using last week…Target seasonal spring section. They are perfect for your cake if that’s what they are. I love the design but I was taking pics of cookies on them (stacked & layered) and the shiny finish and my cookies kept sliding around on them. Lol
I love a delicious, decadent crumb cake like this once in a while. Yours looks perfect, Tracey!
I’ve made this recipe before and it’s super moist and delicious! Great Job! ^_^
This was one of the best crumb cakes I think I’ve ever had. The cake portion was very moist and flavorful. But as you say, the crumb topping is the best part and it was so thick. Yum! Thanks Tracey for hosting such a great brunch.
I have a love hate relationship with entertaining just for that reason. I fret too much. I want everything to be perfect and it’s just too stressful.
This looks amazing! I haven’t had a good crumb cake in ages. My father used to go and get an Entemann’s crumb cake every now and then. They were so yummy and I’m sure this is way better. π
Crumb cake is one of my absolute favourites. Your crumb cake looks like absolute perfection!
Mmm, I wish I had some of that right now. =) This recipe is a favorite at our house (and yet another thing that I somehow haven’t blogged!).
I love crumb cake, I think its one of the most amazing desserts ever! Your looks so neet and delicious!
ahh crazy, I was debating making this on saturday evening but i didn’t cause i’d be out of town and not able to eat it..i love crumb cake and the topping is always always the best part!! i worry constantly about menu items and whether or not i’m pleasing everyone’s palettes or not!
Love your menu! I always worry way too much about the menu, and then also make way too much π This cake looks incredible!
I’ve been making this for a few years now; it’s AMAZING! I love anything with big, thick, crumb topping π
This crumb cake looks so perfect! It reminds me of one that my grandmother used to make.
I didn’t get to try this crumb cake but it looked delicious! Thanks for hosting the breakfast though! Everything was delicious.
I’m a big stressball when we entertain too. My menu changes up until the moment guests arrive. I’m HORRIBLE.
This is probably my alltime favorite cake. I could eat the topping by itself!
nice crumbs!
I had no idea what a New York Crumb Cake was until I was baking from NM’s books and he had recipes for them…so I made my first one in the last year or so and fell in love with the New York Crumb Cake! Yours looks lovely.
Who doesn’t love a good crumb cake? This one looks wonderful.
I know exactly what you mean about fretting over a menu. We entertain so infrequently I want to make everything under the sun when we do. Your Mother’s Day menu sounds fabulous! How did this crumb cake compare to the one from Baked Explorations?
This crumb cake looks yummy, and something I’ll have to try. Ive ordered these types of cakes in the past from http://www.crumbcakecreations.com and they’ve been scrumptious.
-nancy