A favorite New York classic with a little twist of raspberry jam centered in this delicate cake and topped with mounds of buttery, cinnamon crumbs.
You know what I love the most? A good ol’ crumb topping. I’m talking about BIG chunks of crumbs and I mean layers upon layers of it. So much, that it becomes the highlight of the cake. I’ve always said,
“the bigger the crumb, the better.” And this cake nails it!
If you haven’t guessed much, I live in the city of New York and oddly enough (being that I bake… a lot), I rarely go to bakeries and when do, it’s even more rare to see a fresh crumb cake these days. Now, I don’t know the history on how this particular snack cake was dubbed New York-Style but what I do know, is that it has been way too long since I’ve last had a slice of this rustic beauty.
Traditionally, New York-Style Crumb Cake does not contain any fruit or jelly but I wanted to try something different. Something that reminded me of a cross between a jelly and a crumb doughnut. Perfect! Have a slice with a cup of coffee, now that’s the start of sweet breakfast morning!
FYI: I may have gotten a little carried away here with the raspberries in the photos. I’ve had the most difficult time finding raspberries as well as rhubarb in my neighborhood. Many times the shelves were completely empty! Then, the other day I finally got my hands on them only after making this cake. Recipe calls for raspberry jam, not fresh or frozen fruit although it can be used; note: texture and appearance will be different.
A favorite New York classic with a little twist of raspberry jam centered in this delicate cake and topped with mounds of buttery, cinnamon crumbs
- CRUMB TOPPING:
- 8 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 3/4 cup cake flour
- 1 1/4 cup cake flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup vegetable oil
- 1/3 cup buttermilk
- 2 eggs
- 1 cup raspberry jam or preserves
- In a medium bowl, whisk together butter, sugars, cinnamon and salt. Stir in cake flour until mixture becomes a cohesive dough; set aside to cool to room temperature.
- Heat oven to 350 degrees F. Line a 8x8 or 9x9-inch baking pan with aluminum foil with excess foil hanging over sides for easy removal. Lightly grease and flour bottom and sides of aluminum foil.
- In a large bowl, mix together all cake ingredients (cake flour, sugar, soda, salt, oil, buttermilk and eggs) until just combined. Pour evenly into pan.
- Evenly spoon raspberry jam over batter. Use an angled spatula to help spread the jam over the batter being careful not to swirl.
- Break apart crumb topping and generously apply crumbs over the jam covering the entire surface. Continue layering until all of the crumbs are used.
- Bake for 40-50 minutes or until a toothpick inserted into center comes out clean. Serve warm or at room temperature. ENJOY!