Crumbs
1/3 cup white sugar
1/3 cup packed dark brown sugar
1/4 teaspoon salt
3/4 teaspoon cinnamon
8 tablespoons butter melted and cooled slightly (one stick)
1 3/4 cups cake flour
Cake
1 1/4 cups cake flour
1/2 cup white sugar
1/4 teaspoon table salt
1/4 teaspoon baking soda
6 tablespoons butter softened but still cool
1 teaspoon vanilla
1/3 cup buttermilk
1 large egg
1 large egg yolk
Garnish
powdered sugar
Directions:

1 Place a rack in the upper-middle position of the oven. Preheat oven to 325°F.

2 In a bowl combine white sugar brown sugar salt and cinnamon mixing well with your fingers until there are no lumps. Add melted butter and stir until smooth. Stir in cake flour until fully combined. Set aside at room temperature covered with plastic wrap to allow the gluten to relax 10-15 minutes.

3 In work bowl of a standing mixer combine flour sugar salt and baking soda using the paddle. (If you don't have a stand mixer whisk together in a large bowl.) With the mixer running on medium-low add the butter 1 tablespoon at a time waiting until each piece breaks down before adding the next. Continue mixing until it has a uniform sandy texture. (If working by hand cut butter in with pastry cutter until very fine.).

4 Add the vanilla buttermilk egg and egg yolk. Run mixer on medium-high until batter is smooth and thick at least 1 minute or use a handheld electric mixer. The batter will be very thick almost like frosting.

5 Spray an 8-square baking pan with non-stick spray. Cut a piece of parchment paper 16 by 7 1/2 and lay it into the pan allowing 2 to overhang each side. Spread the batter into the prepared pan.

6 Break the crumb mixture into pieces the size of large peas or small pebbles. Spread crumbs around the outer edge of the pan first then evenly fill in the center.

7 Place pan in preheated oven for 35-40 minutes or until a toothpick inserted in the center of the pan comes out clean. Cool cake in pan 30 minutes. Dust top with powdered sugar then remove cake from pan using parchment sling. Cut into 16 2 squares.

Read more: http://www.food.com/recipe/new-york-style-crumb-cake-americas-test-kitchen-360198#ixzz1l0VQzr9F