New York Crumb Cake

I scrolled through Pinterest one evening and came across this recipe from Cook’s Illustrated for New York Style Crumb Cake. I remember loving crumb cake as a kid. I remember my mother buying small packaged crumb cakes from the grocery store as a treat (she did not let us have a lot of sweet treats). They made a great after-school snack with a glass of cold milk. This recipe reminds me precisely of that cake!  I imagine serving this with coffee or wrapping it up in cellophane and a gorgeous bow for a much-appreciated hostess gift.

New York Crumb Cake

Cook's Illustrated

This moist and delicious cake is perfect with coffee or a snack. It travels well and would make a lovely hostess gift!

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Ingredients

  

• 1/3 cup granulated sugar
• 1/3 cup dark brown sugar
• 3/4 tsp ground cinnamon
• 1/8 tsp salt
• 8 TBL unsalted butter, melted and still warm
• 1 3/4 cup cake flour (do not use all-purpose flour)
• 1 1/4 cup cake flour
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1/4 tsp baking soda
• 6 TBL unsalted butter, cut into small cubes
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla
• 1/3 cup buttermilk

Instructions

 

• You will use the first six ingredients for the crumb topping. Whisk the sugars, cinnamon, salt and using a fork mix in the butter until the mixture is crumbled. Place the bowl in the refrigerator while you mix the cake ingredients.
• Adjust oven rack to upper-middle position and preheat oven to 325 degrees.
• Cut a 16" length piece of parchment paper and fold lengthwise to 7" width.
• Spray a 8" square baking dish with nonstick spray and fit parchment into dish, pushing it into corners up sides; allow excess to overhang edges of dish.
• In a bowl of standing mixer mix flour, sugar, baking soda and salt on low speed to combine.
• With a mixer running a low speed, add butter pieces one piece at a time; continuing beating until mixture resembles moist crumbs, with no visible butter chunks, remaining - about 1-2 minutes. Add egg, egg yolk, vanilla and buttermilk.
• Beat on medium-high speed until light and fluffy, about 1 minute scraping once if necessary.
• Transfer batter to baking pan; using a rubber spatula, spread batter into an even layer.
• Remove crumble topping from the refrigerator. With a fork break up the crumbs with a fork then with your fingers, sprinkle crumb topping evenly over the batter beginning with the edges and then working toward the center.
• Very gently press the crumb topping on the batter.
• Bake until the crumble topping is golden brown and a cake tester inserted into the center of the cake comes out clean - about 35-40 minutes.
• Cool on a wire rack for at least 30 minutes then sift powdered sugar over the top. Gently remove cake from the pan by lifting parchment overhang.

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