New York Style Double Crumb Cake

Recipe by Catherine Pla

Serves 6-8

New York Style Double Crumb Cake

This is one of my favorite snack cakes. The crumb is the best part, so there’s more crumb than cake.

Crumbs

• 2 c flour

• 3⁄4 c light brown sugar

• 1⁄4 t salt

• 1 1⁄2 t cinnamon

• 1⁄4 t ground nutmeg

• 3⁄4 c (1 1⁄2 sticks) butter, melted

Cake

• 1⁄2 c sugar

• 1 1⁄2 c flour

• 1 1⁄2 t baking powder

• 1⁄2 t salt

• 1 egg

• 1⁄2 c milk

• 2 T butter, melted

• 2 t vanilla

• Confectioners sugar

Butter an 8x8” square pan with 2” high sides. Fit a piece of parchment paper or foil into the pan and butter paper as well.

To make the crumbs, combine the dry ingredients in a medium bowl. Then stir in the butter. Use your hands to squeeze the mixture together into big crumbs. Set aside.

Preheat the oven to 350 degrees.

Make the cake batter by mixing together the dry ingredients in a large bowl. Stir to combine the wet ingredients in another small bowl. Add the wet ingredients to the dry ingredients. Fold in the blueberries. Scoop the batter into the pan and smooth. Using your hands, crumble the topping over the batter. Bake for about 30 minutes, using a toothpick or cake tester to check doneness. Cool, then dust with confectioners sugar.