New York-Style Crumb Cake

Ingredients

• 1 cup unsalted butter, melted (For the crumb topping)
• 1 cup light brown sugar (Packed; for the crumb topping)
• 1.5 cup all-purpose flour (For the crumb topping)
• 1 tsp ground cinnamon (For the crumb topping)
• 0.5 tsp fine salt (For the crumb topping)
• 0.5 cup unsalted butter, softened (For the cake batter)
• 0.25 cup vegetable oil (For the cake batter)
• 0.75 cup granulated sugar (For the cake batter)
• 1 large egg (For the cake batter)
• 1 large egg white (For the cake batter)
• 2 tsp vanilla extract (For the cake batter)
• 1.5 cup all-purpose flour (For the cake batter)
• 1 tsp baking powder (For the cake batter)
• 0.5 tsp baking soda (For the cake batter)
• 0.5 tsp fine salt (For the cake batter)
• 0.5 cup sour cream (For a tender cake)
• 0.25 cup whole milk (For a light, tender batter)
• 0.25 cup powdered sugar (For dusting)

Steps

1. 1

   Make the crumb topping first so it has time to firm up. In a medium bowl, combine the melted butter, brown sugar, flour, cinnamon, and salt. Stir until the mixture forms a thick, cohesive dough-like mixture. Set aside.

2. 2

   Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving enough overhang to lift out the finished cake.

3. 3

   Fit a stand mixer with the whisk attachment. Add the softened butter and vegetable oil to the mixer bowl, then add the granulated sugar. Whip on medium-high speed until pale, very fluffy, and nearly pearly white.

4. 4

   Add the whole egg, egg white, and vanilla extract. Beat until the mixture is light and fluffy, scraping down the sides of the bowl if needed.

5. 5

   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.

6. 6

   Add half of the dry ingredients to the butter mixture. Mix on low speed just until nearly incorporated.

7. 7

   Add the sour cream and milk. Mix until the batter is smooth and combined, but do not overmix.

8. 8

   Add the remaining dry ingredients and mix on low speed just until no dry streaks remain. The batter should be thick, smooth, and fluffy.

9. 9

   Transfer the batter to the parchment-lined pan. Use a spatula or offset spatula to spread it evenly all the way to the edges.

10. 10

    Break the crumb topping into large and small pieces by squeezing portions between your palms, then scatter the pieces evenly over the batter. Gently pat the topping so it settles into the cake without compacting it heavily.

11. 11

    Bake at 350°F (175°C) for about 35 minutes, until the top is golden brown and a knife or toothpick inserted into the cake comes out clean or with a few moist crumbs.

12. 12

    Let the cake cool in the pan until set. Dust generously with powdered sugar, then cut into squares and serve.

Notes

The transcript did not provide exact measurements; quantities are estimated from the referenced Broma Bakery recipe style and the described 8-inch square cake. Making the crumb topping first helps it firm into chunky bakery-style pieces. Store covered at room temperature for up to 3 days, or refrigerate for longer storage; bring to room temperature before serving.

Nutrition per serving

• dessert
• breakfast
• brunch
• baked
• American
• vegetarian
• sweet
• make-ahead