New York-style crumb cake from Martha Stewart's Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and More by Martha Stewart Living

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on August 02, 2016

    This is a very good cake--tastes good, looks good. The base is a tender buttermilk cake. The crumb topping is very generous, in fact, there is more flour and butter in the crumb topping than in the cake itself. My crumb topping was wetter than I expected. The recipe says you should have large crumbs, but mine looked like a mound of dough. I broke it into crumbly bits and it baked up fine. In the future I might add a bit more vanilla, or use vanilla paste in the cake and add toasted pecans and more cinnamon to the crumb topping. It wouldn't be a classic NY Crumb Cake, but it would still be yummy.

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