For the Crumb Topping:

3 1/2 cups cake flour (not self-rising)
2/3 cup granulated sugar
2/3 cup packed dark-brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 1/2 sticks unsalted butter, melted

For the Cake:

1 1/2 sticks unsalted butter, room temperature, plus more for pan
2 1/2 cups cake flour (not self-rising)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
2 large eggs plus 2 large egg yolks
1 teaspoon pure vanilla extract
2/3 cup buttermilk
Confectioners' sugar, for dusting

Preheat the oven to 325°F. Grease a 9x13-inch baking pan with butter and set aside.

In a medium bowl, combine the melted butter, cake flour, granulated sugar, dark-brown sugar, ground cinnamon, and coarse salt for the crumb topping. Mix until well combined.

In a separate large mixing bowl, beat the unsalted butter and granulated sugar on medium speed until light and fluffy. Beat in the eggs and egg yolks one at a time, followed by the vanilla extract.

In another medium bowl, sift together the cake flour and baking soda, and mix in a pinch of coarse salt. Add the dry ingredients to the wet ingredients in the large mixing bowl, alternating with the buttermilk, and mix until well combined.

Spoon the batter into the prepared baking pan, spreading it evenly. Sprinkle the crumb topping over the batter.

Bake in preheated oven for approximately 60 minutes, or until a toothpick inserted into the center of the cake comes out nearly clean.

Remove the cake from the oven and let it cool for about 15 minutes on a wire rack. Dust with confectioners' sugar before serving.

Enjoy your delicious New York Style Crumb Cake!

Submitted by: CM