New York-Style Crumb Cake

New York-Style Crumb Cake

Makes one 13"x9" cake.

Serves 24+, depending on how you cut it.

It's my birthday today and I'm celebrating the big 2-7. Besides some traditional (and necessary) birthday cake, this coffee cake is a wonderful way to start my day.

Source: Martha Stewart Living magazine

For the crumb topping:

3-1/2 c. cake flour (not self-rising)

2/3 c. granulated sugar

2/3 c. packed dark-brown sugar

1-1/2 t. ground cinnamon

Coarse salt

2-1/2 sticks unsalted butter, melted

For the cake:

1-1/2 sticks unsalted butter, room temperature, plus more for pan

2-1/2 c. cake flour

1/2 t. baking soda

Coarse salt

1 c. granulated sugar

2 large eggs plus 2 large egg yolks

1 t. pure vanilla extract

2/3 c. low-fat buttermilk

Confectioners' sugar, for dusting

Make the crumb topping: Mix together flour, sugars, cinnamon, and 1/2 teaspoon salt in a medium bowl. Pour warm melted butter over mixture, and mix using your hands until medium to large clumps form.

Preheat oven to 325 degrees. Make the cake: Butter a 13"x9" baking pan. Whisk together flour, baking soda, and 1/2 teaspoon salt in a medium bowl.

Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs and yolks, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with buttermilk, beginning and ending with flour. Continue to beat until well combined.

Spoon batter into pan, and spread evenly using an offset spatula. Sprinkle crumb-topping mixture evenly over batter.

Bake until golden brown and a toothpick inserted into the center comes out clean, about 45-50 minutes. Transfer to a wire rack. Let cake cool slightly, about 15 minutes. Dust with confectioners' sugar. Serve warm or at room temperature.