There are so many recipes for the classic New York Crumb Cake. I recently saw a recipe on the NY Times website they thought was the best. There was way too much butter and no spices or flavoring. A perfect New York Crumb Cake should have a dense but moist vanilla crumb and a buttery crunchy topping that hints of cinnamon. My addition of allspice and vanilla gives just enough flavor to enhance the buttery crumbs. Here is my favorite recipe made with buttermilk. I use individual paper short 4X1 crumb cake cups that need no pan for support. They are made in Italy and can be purchased on Amazon. You can also use 9 jumbo muffin cups. —Lorraine Fina Stevenski
8-9 individual crumb cakes
light brown sugar
good vanilla extract
melted butter, salted OK
1- 1/4 cups
butter, salted OK, softened but still cool, cut into 6 pieces
large eggs, room temperature
good vanilla extract
buttermilk, whole or lowfat OK, room temperature
Arrange 9 short paper 4" X 1" paper crumb cake cups on a rimmed half sheet pan allowing even space between each. Or line 9 jumbo muffin cups with paper liners. Preheat the oven to 350 degrees.
MAKE THE CRUMBS: In a large mixing bowl whisk together the sugars, spices, vanilla and salt. Stir in the melted butter and mix until large crumbs form. Use a fork to blend.
MAKE THE CAKE BATTER: To the bowl of a standing mixer fitted with the paddle attachment, add the flour, sugar, baking soda and salt. Mix on low speed to combine. Add the butter one piece at a time. Adjust the speed to medium and continue mixing about 2 minutes or until the mixture looks like sand.
Add the eggs, vanilla extract and buttermilk; beat on medium speed until smooth and thick; about 1 minute
PUT IT ALL TOGETHER: Spread the batter evenly into each paper cup filling only about 1/4 full. With your fingers, pinch as you sprinkle the crumbs evenly over each tart. Bake for 20-25 (20) minutes or until golden brown and a tester comes out clean. Do not over bake. Cool and serve sprinkled with confectioner's sugar.