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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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Servings 0

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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