new york-style crumb cake

New York Style Crumb Cake

I don't know why I have been in such a baking mood. Last night, I flipped through my fall baking magazines (yes, I have three of them; apparently, I really love fall baking) and couldn't find anything. That's a lie, actually. I couldn't find anything to make with ingredients we had. Yes, I was too lazy to go to the store. So, in a last ditch effort, I began perusing my America's Test Kitchen Family Baking Book. I found the New York-Style Crumb Cake. The only thing we did not have was cake flour, but luckily my handy dandy cookbook has emergency substitutes in the front and so all I needed to do was add cornstarch to all-purpose flour (I will include the conversion in the recipe). It was quick and tasty and made our kitchen smell like autumn!

CRUMB TOPPPING
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and cooled
1 3/4 cups cake flour (for every 1 cup of cake flour required, sub 7/8 cup all purpose flour & 2 tablespoons cornstarch)

CAKE
1 1/4 cups cake flour
1/2 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into 6 pieces and softened
1 large egg, room temperature
1 large egg yolk, room temperature
1 teaspoon vanilla extract
1/3 cup buttermilk, room temperature
confectioners' sugar, for dusting.

1. FOR THE TOPPING Whisk the granulated and brown sugars, cinnamon, salt and melted butter together in a medium bowl to combine. Stir in the flour until the mixture resembles a thick, cohesive dough. Let the crumb topping mixture rest at room temperature until needed.

2. FOR THE CAKE Adjust an oven rack to the middle position and heat the oven to 325 degrees. Line an 8 inch square baking pan with a foil sling (the edges of the foil should come over the edges for easy removal after baking) and grease the foil.

3. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Using an electric mixer on medium-low speed, beat the butter into the flour mixture, one piece at a time, about 30 seconds. Continue to be the mixture until it resembles moist crumbs, 1 to 3 minutes.

4. Beat in the egg, egg yolk, and vanilla until combined, about 30 seconds. Beat in the buttermilk until combined, about 30 seconds. Increase the mixer speed to medium and beat the batter until smooth and fluffy, about 1 minute.

5. Scrape batter into pan with a rubber spatula. Smooth the top and break apart the crumb topping into large pea-sized pieces and sprinkle it in an even later over batter.

6. Bake the cake until the crumbs are golden and a toothpick inserted in the center comes out with a few moist crumbs attached, 35 to 40 minutes.

7. Let the cake cook slightly in the pan, about 30 minutes. If desired, remove cake from pan using foil sling, then dust with confectioners' sugar before serving.

***BONUS: I really wanted apples in my dessert, so I chopped one large macintosh apple and put 3/4 of it in the cake batter and 1/4 of it in the topping. It turned out tasty, but I would recommend a more tart apple, maybe Granny Smith?

1 comment

  1. OMG OMG OMG OMG OMG loving the new blog design!

    Sorry I haven't been around. New job=slavery lol

    Yummy lil recipe you got there! <3 I have to keep scrolling to read all your updates hehe

    xo

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