New York Style Crumb Cake
For the crumb topping:
  • ⅓ cup sugar
  • ⅓ cup packed dark brown sugar
  • ¾ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 8 tablespoon butter, melted
  • 1¾ cup cake flour
For the cake:
  • 1¼ cup cake flour
  • ½ cup sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cut into 6 pieces, softened
  • 1 large egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
For the glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons Green Mountain Vanilla Iced Latte
  1. Place the oven rack in the middle position and preheat oven to 325 degrees. Spray an 8x8 pan with baking spray and then line with parchment paper, allowing a few inches of excess to hang over the edges of the dish.
For the topping:
  1. Whisk both sugars, cinnamon, salt and butter in a medium bowl. Add flour and stir until the mixture resembles a thick dough. Allow to cool to room temperature, about 10 minutes.
For the cake:
  1. Meanwhile, combine flour, sugar, baking soda and salt in the bowl of a stand mixer on low speed. With the mixer running, add in butter pieces one at a time. Beat until mixture resembles moist crumbs and no butter pieces remain. Add the egg and egg yolk, vanilla and buttermilk. Beat until light and fluffy.
  2. Pour batter into prepared pan and spread evenly. Break apart crumb mixture and spread it evenly over the batter, starting at the edges and working in towards the center. Bake 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack for 30 minutes, then remove cake from pan.
For the glaze:
  1. While the cake is cooling, whisk together powdered sugar and the Green Mountain Vanilla Iced Latte. If the glaze is too thick, add in more liquid until desired consistency is reached. Drizzle over cooled cake.
Recipe by Kitchen Meets Girl at