It’s been a while, hasn’t it my dears?
Unfortunately life managed to get well and truly in the way over the past month. But sometimes you’ve just got to go to bed early, think that everything happens for a reason and take care of yourself.
HOWEVER, as a thank you for sticking with me over the past month and sending all your lovely well wishes, I’m back with a new recipe – and it’s a good one!
On the day I made this bad boy, I was supposed to be making bread. But stoopid head here didn’t check to see if the yeast was in date. No yeast = a lump of a loaf.
I had an hour and a half to make and shoot a delicious recipe for y’all, so I thought i’d visit one of the most delicious cakes around: New York Crumb Cake.
What’s a New York Crumb cake? In simple terms, it’s a vanilla sponge topped with a soft buttery crumble-like topping. In real terms it’s heaven, and SO easy to make.
Get making those soft crumbs my pretties, you won’t be disappointed.
New York Crumb Cake
For the cake:
- 115g softened unsalted butter
- 115g caster sugar
- 2 large free-range eggs
- 115g self-raising flour
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
For the crumble topping:
- 85g caster sugar
- 85g dark soft brown sugar
- 170g plain flour
- 2 tsp ground cinnamon
- 140g unsalted butter
- Preheat oven to 170ºC (fan), then grease and line a 9-inch square baking tin (be sure to leave an overhang of baking paper so you can lift the cake out later).
- Put the softened butter and caster sugar into a large bowl and beat for a few minutes until pale. Beat the eggs in a separate bowl, then gradually beat into the mixture until well combined.
- Mix together the flour and baking powder, then fold half into the mixture and repeat with the other half. Add the vanilla and give the mixture one last fold, then pour into the cake tin and use a knife to level the mixture. Set to one side.
- Now make the crumble topping by melting the butter on a low heat. While the butter is melting, combine the sugars, flour and cinnamon in a large bowl. Now gradually add the melted butter, stirring all the time, until the dry ingredients resemble big chunky crumbs (you may not need all the butter).
- Sprinkle the crumble topping all over the cake mixture. Then put on the middle shelf of the oven and bake for around 15-20 minutes. Don’t be tempted to go by a skewer test, as the crumble topping might trick you into thinking it isn’t done yet.
- Once it is baked, take the cake out of the tin and place onto a cooling rack. When it is cool, dust with icing sugar and divide into 12 squares.