Growing up in the New York metropolitan area, we often had crumb buns on Sunday morning. These crumb buns had a distinctive taste and plenty of crumbs – the best part. When I moved away from the area, I realized the rest of the US did not know what a really good crumb bun was all about. At least not in my view. So for many years, I kept trying different recipes until I came up with the right proportions and the right ingredients to make what I remember as the best tasting crumb bun. I am sharing my recipe with you.
New York Style Crumb Cake
8 tablespoons softened butter
1 1/4 cups unbleached self-rising flour
1 cup confectioners’ sugar, plus extra for for sprinkling on the finished cake
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, at room temperature
1 cup granulated sugar
2 teaspoons pure vanilla extract
3 large eggs
2 1/2 cups unbleached self-rising flour
1 cup buttermilk
Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan.
To make the topping:
Mix all of the topping ingredients until medium crumbs form. I use my hands. Set aside.
To make the cake:
In an electric mixing bowl, beat together the butter, sugar and vanilla until light and fluffy.
Add the eggs one at a time, beating just until blended after each addition.
Scrape the bottom and sides of the bowl between additions.
Add the flour alternately with the buttermilk, mixing gently to combine and scraping the bowl after each addition.
Spread the batter in the prepared pan.
Squeeze the topping together in small clumps and sprinkle the crumbs on top of the cake batter.
Cover the entire top of the cake.
Bake for about 40-45 minutes, until a cake tester or toothpick inserted into the center comes out clean.
Remove the cake from the oven and let cool on a wire rack.
When the cake is completely cool, dust it with confectioners’ sugar. To serve cut into squares.
April 17, 2017 at 9:03 am
I grew up in New York City as well and you hit the nail on the head. I haven’t come accross a crumb bun like we remember from NYC (or other bakedgoods as well). Will definately try this recipe out. All I have right now is memories of the good old days.
April 17, 2017 at 9:05 am
Oh yes “exactly”
April 17, 2017 at 9:13 am
My husband is from Long Island and his family introduced me to crumb cake, and many other NY style foods back in 1967 when I arrived in America from the UK. I plan on surprising him with your recipe, he’ll love it! Thank you for sharing.
April 17, 2017 at 9:15 am
That is wonderful. Thank you Gabrielle.
For the Love of Cooking
April 17, 2017 at 11:01 am
Yum! I wish I had a slice to go with my coffee right now.
Marisa Franca @ All Our Way
April 17, 2017 at 11:35 am
I’ve never had a genuine NYC style crumb bun but it sure looks good. Sometimes I really like something sweet with my coffee or tea. Thia would be perfect. Thank you for going through all the experimentation for us. 🙂 Have a great day.
April 17, 2017 at 2:24 pm
Reblogged this on ravenhawks' magazine and commented:
looks yummy, will have to give this recipe a try haven’t baked a crumb cake in a while.
Lisa's Everyday Life
April 17, 2017 at 2:58 pm
Great post. Love coffee cake and this looks like a yummy recipes
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April 17, 2017 at 6:34 pm
This looks great. Coffee cake is so good and this sounds like a good recipe.
April 18, 2017 at 7:45 am
Wow! I need this! 🍓
Carson MaitlandSmith (@CarsonMaitlandS)
April 19, 2017 at 2:08 am
Wish I had some Coffeecake