Thank you for bringing this recipe into light! This does happen sporadically sometimes so if it continues to happen, I would suggest getting an oven thermometer – the grocery store sells them relatively inexpensively. I will keep searching for the perfect crumb cake! ð Here’s what I did, if anyone wants to tweak it similarly: 1. used Earth Balance for all of the butter I have made it many times and I can say that his is the real deal. Oh, and good bagels. I added one cup of frozen blueberries. Clearly the best! I’m a pastry chef by trade, and tweaked this to make a dairy-free version for a friend. I found this recipe on Pinterst and repinned it because my 10 year old daughter loves coffee cake. Is there too much flour or sugar? If you have a quick second, I would greatly appreciate it if you could leave a star rating for this crumb cake at the top of the recipe card. I love coffee cake, so I can’t wait to try this one. I also added bacon to the streusel, because, hello, bacon. The recipe ultimately comes from Germany ("krummelkuchen"). This quintessential New York Crumb Cake receives rave reviews, so it?s sure to be a hit when you send it to family and friends. You can be like ‘ahhh, the crumb cake is officially sorted.’ Well done ð. Thus, 1 and 3/4 cups of flour does weigh 7oz, as the recipe indicates. If you simply scooped it right out without fluffing it up first or spooning it into your measuring cup, it’s easy to use more flour than is needed. I took a plate to work, and everyone asked for the recipe! A classic New York-style crumb cake has much bigger crumbs than coffee cake, making the crumb topping layer just as thick as the cake layer! I would have made this already but all I Need is cake flour!!! Start at the edges and work your way towards the center. I followed the recipe exactly (aside from making my own buttermilk with vinegar). This cake was my husbands favorite and finding it any more is almost impossible! If you have any other questions, don’t hesitate to let me know. Delicious…the unfortunate part is I made this Crumb Cake to share…what was I thinking. Made this today with AP flour…still amazing, it may be better with cake flour, but of all you have is AP use it! Thanks for sharing the recipe. Aubrey: You’re welcome! If you don’t have any on hand, you can add vinegar or lemon juice to milk and let it sit for 5 minutes. Thank you so much for coming back to leave a review! It’s p erfect for brunch, or to serve for dessert, or (if you’re anything … I’ve tried the recipe doubled in a 9 x 13 pan and it doesn’t work out too great. Add 1 tbsp of either one to each cup of milk you use (the milk to buttermilk ratio is equal). Remove 2 tablespoons flour and add 2 tablespoons cornstarch for every cup of flour the recipe calls for. Baked 5 more, decided to be done but it still seemed dense and wet in middle, though less than earlier. I’m thinking I’d have to use those tall tulip style muffin liners. And for the record, I never stated that it tasted like the Starbucks crumb cake. I made this cake today & followed all the instructions. Yours was AMAZING and just as delicious as I remembered. I have tried this recipe a few times and every time, my crumbs sink into the cake and the cake envelops the topping. I moved from NY to Florida and haven’t found a bakery yet here that compares to NY…..except now, my own kitchen!! I was really disappointed with how it turned out. I can see where this might throw a curve to some of the readers in its interpretation. The late and lamented Ebinger's Bakery of Brooklyn probably created the tradition of the "New York crumb cake." Where they sold the Day old stuff found one H.E.B – i ’ ve baked cakes! Corners and edges the owners were from Jersey and the matriarch always made the crumb. My own buttermilk with vinegar ), as have a traditional hand held beater…will work. 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