Wednesday, December 28, 2011

New York-Style Crumb Cake

It's been a long time since I had crumb cake. I can't think of a time if I ever baked one. I usually get the one from Entemann's and there cakes are pretty good. But since I love baking and always love trying out new recipes I decided to give this New York-Style Crumb Cake a try. It's definitely a plus that I'm a true New Yorker and I know how we love our crumb cakes! Extra crumby! lol Okay that was corny anyways...

This recipe calls for cake flour. I didn't have any on hand and I didn't want to go out in this freezing cold 26 degree weather in Elmira N.Y. So I used all-purpose flour. I know I wasn't suppose too but I just really wanted crumb cake with my coffee. So I made it with the flour and yes it did come out dry but besides that it was very delicious. I definitely will be giving this recipe another try with the cake flour. I had a piece with hot cocoa last night and a piece for breakfast!



I gave this recipe another try but this time with cake flour, and omg it taste so much better. It came out so moist not dry. So if you decide to give this recipe a go please us the cake flour, it makes a big differences!

New York-Style Crumb Cake

Source: Cooks’ Illustrated free iPhone app and Cooks’ Illustrated May 2007
Don’t be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. If you can’t find buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.

For the Crumb Topping:
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)

For the Cake:
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting

To make the 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.

To make the cake: Adjust oven rack to upper-middle position and heat oven to 325 degrees. 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.

In bowl of standing mixer fitted with paddle attachment, 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 on medium-high speed 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 between your thumb, pointer, and middle fingers 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.

1 comment:

  1. This was delicious! So moist and the crumbs had the perfect texture too. Thanks for this Liz! You MASTERED this recipe!


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