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Category: Coffee Cake
Prep Time: Cook Time: Total Time:
Crumb Topping
1/3 cup sugar and dark brown sugar
3/4 tsp ground cinnamon
1/8 tsp table salt
8 tbsp unsalted butter, melted and still warm
1 3/4 cups cake flour (7 oz)
Cake
1 1/4 cups cake flour (5 oz)
1/2 cup sugar (3 1/2 oz)
1/4 tsp baking soda and salt
6 tbsp unsalted butter, cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 tsp vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting
Topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
Preheat oven to 325. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
Mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat until light and fluffy, about 1 minute, scraping once if necessary.
Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.
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NEW YORK-STYLE CRUMB CAKE
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Category: Coffee Cake
Prep Time: Cook Time: Total Time:
Crumb Topping
1/3 cup sugar and dark brown sugar
3/4 tsp ground cinnamon
1/8 tsp table salt
8 tbsp unsalted butter, melted and still warm
1 3/4 cups cake flour (7 oz)
Cake
1 1/4 cups cake flour (5 oz)
1/2 cup sugar (3 1/2 oz)
1/4 tsp baking soda and salt
6 tbsp unsalted butter, cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 tsp vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting
Topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
Preheat oven to 325. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
Mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat until light and fluffy, about 1 minute, scraping once if necessary.
Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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