I love pinterest. I have pinned so many recipes on my food board that it’s ridiculous. Everything just looks too stinkin’ good! I hope I’ll get to chance to make them all. 😉 I have only gotten the chance to make a couple things and so far, everything turned out amazing and delish!

I wanted to share this NY style crumb cake recipe I happened to stumble upon because it looked too delicious not to share! Normally, when I pin recipes to my board, I usually think, “yeah…I’ll make this…someday.” But when I saw the crumb cake, I just knew I had to make it sometime during the week. And guess what? I did!

I’m so glad I made this cake because personally, I feel that it tastes as if you bought it from a little coffee shop or cafe. It’s that good. The cake is moist, fluffy, and it just tastes amazing. As I quote from Smells-Like-Home, “loads of big crumbs with a fresh and soft yellow cake underneath is what has driven people crazy for years and I’m thrilled to say that I’ve found a recipe that meets my high expectations.” I couldn’t agree more.

And what’s left to say is, thank goodness for pinterest! You never know what you might find…or in this case, pin. 😛

New York-Style Crumb Cake
source: Cook’s Illustrated May 2007

Make sure you use cake flour for this recipe – all-purpose flour will yield a dry and tough cake. A few people have commented that their crumbs have sunken into the cake – the key to keeping the crumbs on top is to gently lay them out on top of the batter – do not push them down. This recipe yields an 8×8-inch crumb cake but you can easily double the recipe using a 9×13-inch pan.

Ingredients:

For the Crumb Topping:
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)

For the Cake:
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), 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 for dusting

Directions:

To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
To make the cake: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
In bowl of standing mixer fitted with paddle attachment, 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, 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 between your thumb, pointer, and middle fingers and spread in even layer over batter, beginning with edges and then working toward center. 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 just before serving.