Contemporary York Crumb Cake

Martha Stewart Member

Perfection!

Martha Stewart Member

This is the very best crumb cake I have ever made. I regularly double the components and cook for forty five-50 minutes. But I wouldn’t change a thing about this cake. There would possibly be nothing else to teach I safe requests for this cake every time we have got a gathering. It’s regularly a hit.

Martha Stewart Member

This is truly the very best crumb/coffee cake I have ever tasted. And it is SO easy. That you just can perhaps perhaps whip this up in minutes with components you largely have around. I halved the recipe and baked it in an 8×8 pan, and it took 20 minutes. My husband is VERY fully cheerful.

Martha Stewart Member

Baking time unsuitable. Takes at the least double the baking time…in an very ideal temperature oven. All else would create a huge NY Crumb Cake.

Martha Stewart Member

This is splendidly palatable and an valid spectacular crowd-pleaser. I’d have given more stars, but it absolutely NEVER bakes in 20 minutes, now not even halt. I exercise convection bake 330 and aloof it is in for 30 minutes.

Martha Stewart Member

I create this recipe your total time for chums and family gatherings. Every person raves about it.! Then again, I bake it for 40 minutes now not 20. The first time I made it didn’t gape honest, so I left it in the oven a bit longer. It comes out ideal with a 40 minute bake time. (After I mix the crumbs I set them in the fridge for @ 30 minutes to company them up.)

Martha Stewart Member

This is strictly what a Contemporary York crumb cake would possibly well perhaps perhaps aloof be-a thin layer of cake with a thicker crumb topping. I notice the recipe as written, and excluding for it desiring more baking time than acknowledged (more love 30 minutes,) it regularly turns out superior.

Martha Stewart Member

Our family has broken-down a recipe love this for so lengthy as I would possibly well perhaps perhaps moreover be aware (and I am 72). This is now not a excessive-rising, fluffy cake. It’s miles now not supposed to be. I divide the recipe between two 8″ square pans so that I will freeze one for later after baking. Magnificent notice the recipe as confirmed and I will wager that potentialities are you’ll perhaps revel finally consequence.

Martha Stewart Member

I followed the instructions however the crumb topping became once very moist. I rechecked the components twice and watched the video twice. What went unfortunate? Or now not it is in the oven so I will peep what comes out.

Martha Stewart Member

I followed the instructions however the crumb topping became once very moist. I rechecked the components twice and watched the video twice. What went unfortunate? Or now not it is in the oven so I will peep what comes out.

Martha Stewart Member

This recipe is unbelievable and I’ve been making it for years. I create it for family, neighbors & chums and all people loves it. I regularly have requests to create it for social gatherings & college events and for a copy of the recipe. I’ve substituted vegetable oil and elephantine free milk for total when most important and it comes out superior. I exercise a 9×13 cake pan and it is now not dry and ideal with a cup of coffee/tea or a glass of milk. This is a staple recipe in our house and will be handed on for years to attain encourage.

Martha Stewart Member

This is strictly how I be aware the bakery crumb truffles from the bakeries in NY. I live in TX now and were making this recipe for years. I create now not adjust it at all.

Martha Stewart Member

I ponder the texture and presentation of this cake became once real fair but it absolutely became once very bland and real now not candy ample and for me to teach that’s broad fervent on I create now not love superior candy truffles. I broken-down an 8×8 pan for thicker pieces and the cook time appears to be like to be methodology off because it took on the subject of 40 min on 325 levels. I’d create it again but this recipe wants changes to reinforce sweetness particularly in the cake section. For a MS recipe I became once upset on sage of they are every now and then on level.

Martha Stewart Member

I real made this for the second time and made the changes I felt were most important. It became once lackluster, but had right texture. The changes I made were: decrease the flour for the crumb topping down BY 1/4 cup, upped the brown sugar for the topping UP by 1/4 cup, and upped the cinnamon to 2-1/2 teaspoons. For the cake body, I dropped the vanilla BY 1/2 teaspoon and ADDED 1/2 teaspoon of almond extract. Considerably higher, and now the flavour stands as much as the shapely texture of the cake it (which it already had)

Martha Stewart Member

What I noticed is the recipe instructions dispute to set the oven rack in the center of the oven
but on the video, the baker acknowledged to set the cake on the tip rack.
I ponder this would possibly well place off the cake to bake at a bigger temperature.
I narrate you try baking on prime rack. Cake is palatable!

Martha Stewart Member

I’ve made this recipe time and time again and it regularly receives RAVE critiques! It’s miles easy to create and comes out palatable! Of us beg me to create it for them!

Martha Stewart Member

I were making this for years…..it be the B-E-S-T, and of us that disagree have never had ideal NY Crumb cake sooner than. What I attempted, on sage of there are real 2 of us, is to halve this shapely recipe. It worked completely. Aloof baked the ten rotate 10 intention, but I broken-down a 9″ spring create pan so I would possibly well perhaps perhaps portray it more beautifully. Supreme in every methodology! Thanks Martha!

Martha Stewart Member

Being from original york I am regularly grabbing food from native delis and naturally, I want to envision all crumb truffles. So this weekend, my girlfriend and I made this palatable crumb cake. And belief me, it became once palatable! The instructions the place aside superior easy too! We had some concern for the period of the baking, but presumably it became once my oven causing your total fuss 🙁 Now to now not apprehension tho, my girlfriend sank her teeth into the explain and wouldn’t let the relaxation quit us from making the very best crumb cake ever!

Martha Stewart Member

The recipe became once easy, the cake palatable. .

Martha Stewart Member

I made this for my co-workers and all of them loved it. Having moved down South from NJ I do know first hand what Crumb cake tastes love from Contemporary York and this tasted more love a retailer equipped cake which I loved. The crumbs were so right. I doubled the recipe on sage of I original it wouldn’t create ample for all of us. One of many best truffles I have ever made. Will absolutely create this one again.

Martha Stewart Member

I will’t contain the negative critiques. I were making this cake for several years, precisely because the recipe is written. It regularly turns out palatable and all people loves it. It’s more crumb than cake which is strictly what I became once purchasing for. I’d never create more of the cake batter, that certainly would change the enact I became once purchasing for.

Martha Stewart Member

This recipe became once a hit & all people loved it!! I made a pair of changes & it got right here out ideal. I elevated the cake recipe by half of & added a trail of cinnamon, nutmeg, & almond extract to the batter. The batter became once reasonably thick so I added a runt amount of melted butter, whereas mixing, to safe a thinner consistency. Frigid butter works higher when making the crumb topping & I sprinkled some granulated sugar, brown sugar, cinnamon, & nutmeg on prime sooner than baking & I needed to bake it for approximately 1.5 hours.

Martha Stewart Member

Reading the feedback of the plenty of two reviewers, I made these changes: I doubled the cake batter section of the recipe. I moreover broken-down half of and half of in plan of the milk, hoping for more richness. Twenty minutes of baking time became once no the place aside halt to ample; I finished up baking it for forty five-50 minutes, because it became once a extremely wet batter and the crumb topping became once on the wet/soft aspect as successfully. The crumb topping would possibly well perhaps have broken-down more flavor/more cinnamon, and frosty butter presumably would have worked higher.

Martha Stewart Member

I made this in a smaller pan (8×10 poke),half of the recipe for the topping, and it became once ideal.

Martha Stewart Member

Did now not work. Manner too runt batter and methodology too vital crumbly stuff for the tip. So vital that the batter never baked. Might perhaps perhaps well the flour quantities in batter and topping be swtiched mistakenly? That would possibly well perhaps perhaps truly clear up this. I looked around the receive for varied iterations of this recipe but they read the same. I real dumped the total thing in the trash.

Martha Stewart Member

I finished up with hundreds of crumb topping and now not too vital cake. Is that the specified enact? I real took it out of the oven and I am now not reasonably definite I did this honest.

Martha Stewart Member

This worked out truly successfully for me, and have a bit tip for someone having considerations with spreading out the dough: set a bit olive oil in your hands, then mud with flour. It makes entertaining the dough so vital more uncomplicated and olive oil is superior to your pores and skin!

Martha Stewart Member

This is an efficient searching recipe. It tastes so significantly higher than the emblem establish model that potentialities are you’ll perhaps preserve at the retailer. I best create it once a year for my annual family reunion (25 folks and 5 babies at my condominium for 4 days–a good deal of relaxing!). I double the recipe (and the size of the cake pan) and they gobble it up. Form it precisely as written–no substitutions or changes–and you won’t be upset. This one is a winner (as are most of Martha’s recipes).

Martha Stewart Member

This cake grew to alter into out quite successfully…as a breakfast dish I ponder it is superior, but it absolutely is now not reasonably candy ample to be a venerable dessert cake. I ponder next time I will add a pair of tablespoons of white sugar to the topping & perhaps a bit unusual ground nutmeg.

Martha Stewart Member

I’d create this again. I made a runt mistake the important time- I pressed the crumble topping into the batter a bit on sage of there became once SO runt batter on the bottom, I believed it’d be completely dry when performed. But it ended up making the topping a tad pastey tasting. The cake under became once truly moist and yummy although. The topping is moreover superior dense (with all that butter) and had a 50/50 ratio of cake to topping. Or now not it is right! No considerations with all that baking powder 🙂

Martha Stewart Member

Magnificent finished making this and it is astounding! I will’t contain how right it is! Thanks for this recipe! *my waistline would possibly well perhaps perhaps now not be thank you but I am ! and my childhood! lol

Martha Stewart Member

I became once very hesitant to create this cake on account of your total negative critiques, but I made it anyway. Those folks writing the rotten critiques must now not know easy strategies to cook, this cake is astounding!! It’s certainly higher the next day, so I’d counsel making it earlier than time. You cannot tear unfortunate! Thanks again Martha for one other unbelievable recipe,

Martha Stewart Member

Nearly bright to taste. A full bunch positives and negatives. One thing I’ve noticed is that the skilled bakers are NOT impressed. Magnificent an observation but perhaps the same old non bakers create now not know any higher? I did exercise the vital baking powder as successfully despite how “vital” is in the recipe. I have a dairy allergy so I substituted earth balance for the butter. Optimistically it would possibly well perhaps perhaps now not be too soft thanks to that. Moreover broken-down coconut oil as an change of canola. Mine didn’t rise that vital so we are going to peep…

Martha Stewart Member

I became once very nervous about making an try this cake on sage of 2 1/2 tsp. of baking powder gave the impression love a lot to make exercise of with 1 1/2 cups of flour. I followed the recipe precisely excluding I added an extra egg white to create up for having a smallish superior egg. This cake became once *edifying*!! I made the cake by hand making a level now to now not over mix it. It’s by a ways the very best crumb cake I have ever had or made. This would possibly well presumably certainly be a tear-to recipe for me.

Martha Stewart Member

I became once very nervous about making an try this cake on sage of 2 1/2 tsp. of baking powder gave the impression love a lot to make exercise of with 1 1/2 cups of flour. I followed the recipe precisely excluding I added an extra egg white to create up for having a smallish superior egg. This cake became once *edifying*!! I made the cake by hand making a level now to now not over mix it. It’s by a ways the very best crumb cake I have ever had or made. This would possibly well presumably certainly be a tear-to recipe for me.

Martha Stewart Member

This is one amongst the very best Contemporary York style crumb truffles I have ever made. In spite of how over and over I create it, regularly will get superior critiques. I create now not change the relaxation and create it as Martha has perfected it.

Martha Stewart Member

this recipe is dreadful. now not best did I develop up in NY tantalizing crumb cake but I am a baker by profession, and there is now not any methodology that potentialities are you’ll perhaps add 2 1/2 teaspoons of baking powder to 1 1/2 cups of flour with out making a rubbery mess. I attempted it even supposing it didn’t sound honest, and right here is now not an fit to be eaten cake.

Martha Stewart Member

I made this for Christmas morning and it became once edifying. Or now not it is a rich, buttery cake and it be quite dense, real love it would possibly well perhaps perhaps aloof be! I discovered that it became once even higher the next day – I suggest making it the night sooner than and preserving it tightly to revel in the next morning.

Martha Stewart Member

I made this recipe real this evening. The becoming substitution I made became once to make exercise of 1/4 c. milk and 1/4 c. buttermilk. When the dough got right here out superior thick, I splashed a pair of spoonfuls more milk in. It aloof looked incredibly thick, love bread dough. I went for it at the least in 9×4 pan, cooked for 60 minutes on account of pan size. Changed into I ever stunned out how vital the cake rose!
Came out ideal, light and moist, served with raspberry preserves.

Martha Stewart Member

Appropriate but right here is more healthy.
In the components record add an extra 1 superior tablespoon sugar to he 1/2 cup, exercise 1 cup milk as an change of 1/2 cup. For crumb topping , alongside with the brown sugar add a tablespoons white sugar and exercise 2 expansive teaspoons cinnamon. I made these changes and the cake is edifying.

Martha Stewart Member

I absolutely love this recipe, it strikes a chord in my memory of the Entenmann’s NY Vogue Crumb Cake.

Martha Stewart Member

In level of truth rapid & easy cake! I broken-down a 9×13 pan w/ parchement paper. I followed the instructions (the utilization of 1.5 c. of flour in ghastly& reserving 2.5 c. for topping), the whisking instructions were vague, so first I set the egg in the stand mixer w/trail, place it on excessive, then measured vanilla, added it, then the canola oil, added it, by the time I measured & added the milk, the egg/vanilla/canola oil combination had been whipped on excessive for approximately 5 min. Then folded the dry components till incorporated.

Martha Stewart Member

This sigh crumb cake became once right but now not superior. I’ve stumble on a pair of recipes but nothing comes halt to the crumb truffles made by http://crumbcakecreations.com. Basically based mostly out of NJ, this plan makes some not possible kinds of BIG crumbed crumb truffles.

Martha Stewart Member

Adrella the recipe says baking powder NOT baking soda. Maybe that potentialities are you’ll perhaps perhaps presumably aloof try reading the recipe presumably.

Martha Stewart Member

So sorry, I create now not even discover her right Classic Crumb Cake recipe on this plan (except I am lacking one thing, I attempted to discover it), I have it in one amongst her books although…the one right here on the positioning is gluten free or one thing? That is now not the one I’ve broken-down from her e book. And it is de facto shapely!

Martha Stewart Member

I have made Martha’s crumb cake recipe sooner than, and it became once shapely, I would possibly well perhaps perhaps now not discover my recipe and broken-down this one final week, it became once now not very right. I discovered my recipe this morning and became once so upset i broken-down this one, the recipe that’s superior is her Classic Crumb Cake, makes me wonder..perhaps the bakers that are raving about this one truly broken-down the plenty of 1?? In the occasion you want a right crumb cake, try the plenty of 1. Sizable distinction!

Martha Stewart Member

You want to be kidding me! 2 1/2 teaspoons of baking soda!?! I bit into this and tasted nothing but baking soda. Thanks for ruining my Christmas dessert for the fam. I broken-down this on sage of I would possibly well perhaps perhaps now not discover my long-established recipe from Rachael Ray. I’d now not ever exercise this plan again.

Martha Stewart Member

Wow, right here is the very best NY crumb cake recipe. Magnificent! I did want to lengthen the baking time by 10 minutes. One of the crucial vital butter in the topping melts to create an incredibly moist, buttery cake. My daughters are loopy about this cake!

Martha Stewart Member

I create now not safe the negative feedback both, I have made this over and over and I bake for a dwelling and right here is a tear to recipe for me. The becoming change I made became once to create the cake section 1/2 more and I unfold a thin layer of homemade fruit unfold on the cake sooner than add the crumbs. Magnificent!!

Martha Stewart Member

GREAT! Recipe. Be pleased remodeled and over and shared it with many. Can’t understand negative comment. Grandkids ASK for it. Now to now not level out the BIG ‘KIDS’! It’s miles a tear to recipe for breakfast. Very ideal for for the period of the vacations. Easy, less pricey, and spectacular. It moreover is terribly moist and stays successfully if covered. Strive it that potentialities are you’ll perhaps love it!!

Martha Stewart Member

sorry martha, this became once a rotten recipe. cooking times were rotten, and the topping wasn’t reasonably sticky ample, real didn’t pull collectively love it would possibly well perhaps perhaps aloof.

Martha Stewart Member

Unprecedented cake….now not definite how someone would presumably have a negative overview….I am an avid baker…truly easy…so palatable…one amongst the very best I have ever eaten!!!

Martha Stewart Member

By a ways the very best breakfast EVER for my family (alongside side 4 choosy childhood!) Every person loves it, it is straight forward to create (and I am under no circumstances a baker nor profess any ease in a kitchen). Or now not it is a bit exhausting to unfold the batter to duvet the total bottom of the pan, but with a bit practice, it works successfully. We luxuriate in this for breakfast about once monthly!

Martha Stewart Member

This became once k…I’d now not voice it be by any methodology right or that I will create it again. I made it on sage of I’ve been making an try a yummy coffee cake recipe with the crumbs love in the image. I needed to have it!! Then again I became once so upset! I feel love there became once an absence of cinnamon flavor, the crumbs weren’t crunchy (presumably want to cook hotter), and it wasn’t candy ample for me. I would possibly well perhaps perhaps peep why it became once dense for some folks on account of the egg yokes which you create now not peep every now and then cake recipes.

Martha Stewart Member

dreadful cake. I were making crumb cake for at the least 30 years and decided to consume a gape at this recipe. No methodology is this a Contemporary York Crumb cake. Ingredient quantities all unfortunate alongside side the oven temp and baking time. Never would I set this on my catering menu!

Martha Stewart Member

This became once k, but I’ve had higher. Produce now not ponder I’d create it again except I became once in a pinch for one thing rapid.

Martha Stewart Member

Magnificent finished making this palatable cake diabetic style. No real sugars and best unsalted butter. Unprecedented! it became once surprisingly moist and total of flavor thank you for posting this.

Martha Stewart Member

We now have got made this cake and it has attain out ideal every time. We regularly tested the center and aspects for doneness and baked longer, if necesary. Strikes a chord in my memory of the old time bakery truffles in NY after I became once runt.

Martha Stewart Member

I agree w/ hines192
I too have nooo explain following recipes … I create now not know what passed off w/ this one. And after reading she made it twicw w/ the same results I am real going to discover one other recipe. The cake became once aloof doughy in the center but crunchy/exhausting on the out aspect. Oh and the “crumbles” became once more love cokkie dough after I blended them. In spite of all that, it does have a superior crumb cake taste however the texture SUCKS!!!

Martha Stewart Member

I agree w/ hines192
I too have nooo explain following recipes … I create now not know what passed off w/ this one. And after reading she made it twicw w/ the same results I am real going to discover one other recipe. The cake became once aloof doughy in the center but crunchy/exhausting on the out aspect. Oh and the “crumbles” became once more love cokkie dough after I blended them. In spite of all that, it does have a superior crumb cake taste however the texture SUCKS!!!

Martha Stewart Member

this cake is terribly right… i had create create the batter twice since i did now not read the instructions and added 4 cups flour to the batter… then realized the flour became once to be smash up between the batter and crumb topping… create now not let the thin layer of batter fool you it puffs up and makes a nice layer of cake to your total crumb topping… hundreds crumbs…and after it bakes it is now not too vital…. yummy… im going to consume a gape at this in cupcake tins next time… revel in…

Martha Stewart Member

I’ve tried to create this twice and both times it got right here out substandard. Manner too dense and didn’t truly cook by. Very thick combination. I create now not every now and then have concern following recipes but I am giving up on this one.

Martha Stewart Member

When I became once a bit one in Lengthy Island my Dad would raise me house crumb cake from the bakery on Sat. morning. This tastes real love these from years in the past. The recipe is superior and tastes even higher. All who luxuriate in it love it.

Martha Stewart Member

2-1/2 t of baking powder seems love a lot… are you definite??

Martha Stewart Member

I made this cake for the important time at the present time. My 5 year old loved it so vital, she requested to have this cake on her birthday.

Martha Stewart Member

This is our most current coffee cake recipe! I’ve been making it for years–and misplaced the recipe…so cushy to have stumbled at some level of it again!

Martha Stewart Member

My 11 year old daughter became once executing the recipe, whereas I noticed. It requires a 9×12 pan but there wasn’t ample batter to absorb the pan. I transferred it to a 8×8 and it became once ideal but now we had too vital crumble. We added ample to absorb the 8×8 and needed to tossed the comfort. It took a bit over 25 minutes to cook. All in all it became once an ample cake. I became once cushy it got right here out ample on sage of I did now not favor this expertise to forestall my daughter from baking but we would possibly well perhaps perhaps now not be making this recipe again.

Martha Stewart Member

I took the recommendation of the previous commenter and decrease the flour in the topping. And since I discovered too leisurely that I did not have ample butter, I made the topping with 1.5 sticks, 1 3/4 cup flour, 1.5 cup brown sugar, and 2 tsp. cinnamon. I moreover did not have any canola oil so I substituted vegetable oil, which became once fair. I believed it became once ideal. Your total thing held collectively truly successfully, too.

Martha Stewart Member

I create now not ponder this crumb cake is all that superior. The canola oil made it dense and the general taste became once recurring. I’d change the canola oil with butter or presumably even vegetable oil.Up to now because the crumb topping I’d lessen the flour add more sugar and more cinnamon. The topping taste pasty with all that flour. It certainly took higher than 20 minutes to bake. Extra love a half of an hour.Now now not impressed with this recipe.

Martha Stewart Member

what’s the total baking time?

Martha Stewart Member

This is a superior, rapid and straightforward recipe. It’s my 7 year old son’s current! I real made it heart formed the day earlier than at the present time for Valentine’s Day. It made one bigger and one medium heart. YUM! Appropriate fine cinnamon makes a expansive distinction and you won’t want to add more..

Martha Stewart Member

This is the very best coffee cake I’ve ever had. I made it this morning for a breakfast safe collectively and all people loved it. Will create again and angain. Changed into truly easy. I did add more cinnamon although as commented on in a previous record.

Martha Stewart Member

Correction to my previous comment: cake would possibly well perhaps perhaps aloof be tightly covered, now not lightly covered!

Martha Stewart Member

This is truly shapely crumb cake although, I must confess, I amplify the cinnamon in the topping to 2 tsps. I grew up in Nutley, as did Martha, and we would possibly well perhaps have gotten our crumb cake at the same bakery. This recipe improves upon the present. I blueprint halt to abet it after it has sat in the pan, lightly covered, for at some point; it holds collectively higher. I every now and then freeze it in runt pkgs; it be every bit as right when defrosted. I am known a a superior crumb-cake-baker thanks to Martha!

Martha Stewart Member

I believed the crumb cake lacked some flavor and I didn’t love the crumb topping, it became once to soggy for me

Martha Stewart Member

This is certainly one amongst my current recipes. I give it 5 stars. Where ever I consume it, it is a current!! Easy to create moreover

Martha Stewart Member

I were baking this recipe for approximately 5 years and it is a family current. I have taken it to Sunday College and brunches and it is regularly a hit.

Martha Stewart Member

I have made this cake plenty of times and my family loves it reckoning on the climate every now and then I have th add a pinch more liquid so it wouldn’t be to dry. My daughter every now and then requests I double the crumb topping