Believe me when I tell you there’s nothing crummy about this New York-style crumb cake. Even my brother liked it, and that says a lot coming from someone who doesn’t care for sweets.
So what makes this breakfast confection unique? For one, a generous layer of cinnamon-scented crumbs that sits atop the cake. And two, a thin band of blueberry jam that adds a pop of color and fruitiness.
New York-style crumb cake may be austere, but it’s sure to hit the spot when you’re craving something comforting. Bake one and you’ll know what I mean.
Recipe adapted from Martha Stewart.
New York-Style Crumb Cake
Makes 1 9" round cake
Ingredients
Crumb topping:
- 10 tablespoons unsalted butter
- 1¾ cups cake flour
- ⅓ cup dark brown sugar
- ⅓ cup granulated sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon sea salt
Cake:
- 1¼ cups cake flour
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 6 tablespoons unsalted butter, room temperature
- ½ cup granulated sugar
- 1 whole egg + 1 egg yolk
- ½ teaspoon vanilla extract
- ⅓ cup buttermilk (see notes)
- ⅔ cup blueberry jam
- powdered sugar (for topping)
Instructions
Make the crumb topping:
- Melt the butter in a medium bowl. Add the remaining ingredients and stir until well combined. Transfer to the freezer.
Make the cake:
- Preheat oven to 325 degrees. Spray a 9" springform pan with baking spray and set aside.
- In a medium bowl, combine the flour, baking soda and salt, stirring with a whisk.
- In a stand mixer, cream together the butter and granulated sugar. Add the whole egg and egg yolk, one at a time, beating well after each addition. Stir in the vanilla extract.
- With the mixer on low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
- Transfer the batter to the prepared pan and smooth evenly with a spatula or the back of a spoon. Spread the jam over the batter in an even layer and then sprinkle the chilled streusel over the jam.
- Bake for 55-60 minutes or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let cool for 10 minutes and then remove ring and transfer cake to a wire rack. Sprinkle with powdered sugar.
Notes
I rarely buy buttermilk because it's so easy to make with ingredients you likely have on hand. Just pour 1 teaspoon lemon juice or white vinegar in a measuring cup and add enough milk to hit the ⅓-cup line. Let the mixture sit at room temperature for 5-10 minutes until curdled.
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