Apple Cinnamon New York Crumb Cake

I love New York style crumb cake. What’s not to love?

That fluffy, moist, buttery yellow cake. Those boulders of
crunchy, cinnamon laced crumbles scattered over the top. The
way it goes oh-so-perfectly with a hot cup of freshly brewed
coffee and your PJs on a Saturday morning.

When I was a kid, we always had Entenmann’s crumb cake in the
house. It was a weekend breakfast staple that I remember
begging my parents for – sometimes before they were even
(Sorry Mom and Dad.)

I remember I could barely resist the urge to pick all the
crumbs off the cake and eat them. Everyone knows they’re the
best part! I love that this version has massive piles of
crumbs. It makes my inner child happy.

You know what else goes perfectly with crumb cake? Apples.

I mean, New York is called the Big Apple, right? I figured if
regular crumb cake is awesome, adding a layer of slightly
softened cinnamon apples would make it amazing. I was pretty
much right. You have to kind of squint to see it in the photos,
but trust me – there’s a thin layer of apples nestled right
under that huge pile of crumb topping. I took it easy on the
apples because I was afraid they would sink under the weight of
the boulder-like crumbs. The apple flavor still comes through

I baked this Apple Cinnamon NY Crumb Cake for a casual
breakfast with some friends. It got rave reviews all around,
even from the toddler! And I found I couldn’t stop sneaking
pieces well after breakfast had passed.

This crumb cake is exactly what you need for a crisp fall
morning with a cup of coffee and your favorite people.

In your PJs.

Make it happen.

Apple Cinnamon NY Crumb Cake

Adapted from Cook’s

Serves 8 – 10

It might seem like an easy swap, but don’t be tempted to
use all-purpose flour in place of cake flour. The cake flour is
crucial for getting that perfectly tender, moist crumb in the

Crumb Topping Ingredients

1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still
1 3/4 cups cake flour (7 ounces)

Cake Ingredients

1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces,
softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk

Apple Layer Ingredients

1 tablespoon butter
2 honey crisp apples, peeled, cored and sliced thin
1 tablespoon brown sugar
1/4 teaspoon cinnamon

Confectioners’ sugar for dusting


Melt butter in a large skillet over medium heat. Add apples,
brown sugar and cinnamon, stirring to combine. Cook just until
apples soften, 5-10 minutes. Remove from heat and set aside.

Prepare the crumb topping: In a medium bowl, whisk together
sugars, cinnamon, salt and melted butter. Stir in flour with a
rubber spatula or wooden spoon until a thick dough comes
together. Set aside to cool while you mix the cake batter.

Preheat oven to 325°F. Line an 8 x 8-inch baking pan with a
double layer of aluminum foil, leaving some excess to overhang
the edges. Spray with baking spray.

In the bowl of a mixer, add flour, sugar, baking soda and salt.
Mix on low speed with the paddle attachment until just
combined. While still on low speed, add butter pieces one at a
time. Keep mixing until batter resembles moist crumbs (1-2
minutes). Add egg, egg yolk, vanilla and buttermilk. Beat on
medium-high speed until light and fluffy (1-2 minutes),
scraping down sides if necessary.

Pour batter into prepared pan, using a spatula to smooth the
top. Gently place an even layer of cooked apple slices on top.
Using both hands, break topping dough into crumbs about the
size of large peas. Starting at the edges and working toward
the center, sprinkle crumbs in an even layer on top.

Bake at 325°F for 35-40 minutes, or until top is golden and a
toothpick comes out clean. Cool in pan on a wire wrack for at
least 30 minutes. Lift cake out of pan by foil edges. Dust with
confectioners sugar just before serving.

Can be stored at room temperature covered tightly in plastic
wrap for a few days. If it lasts that long…

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About the Author: Pope Lance