NY Crumb Cake

By LisaMK

Recipe from Martha Stewart Living magazine, March 2011.
Makes 1 9x13" cake.

Jam variation: Add 1 cup of blueberry jam before scattering crumb layer over top before step 4.

Cake can be stored at room temp for up to 5 days.

Ingredients

• Crumb Topping:
• 3 1/2 c cake flour (not self-rising)
• 2/3 c sugar
• 2/3 packed dark brown sugar
• 1 1/2 tsp cinnamon
• coarse salt
• 2 1/2 sticks butter, melted
• Cake:
• 1 1/2 sticks butter, room temp, plus more for pan
• 2 1/2 c cake flour (not self-rising)
• 1/2 tsp baking soda
• coarse salt
• 1 cup sugar
• 2 eggs plus 2 egg yolks
• 1 tsp vanilla extract
• 2/3 c buttermilk
• confectioners' sugar, dusting

Preparation

Step 1

1. Make crumb topping: mix flour, sugars, cinnamon, 1/2 tsp salt in medium bowl. Pour warm melted butter over mixture, & mix using your hands until med to large clumps form.
2. Preheat oven to 325 degrees. Make the cake:
Butter baking pan. Whisk flour, baking soda, & 1/2 tsp salt in med bowl.
3. Beat butter & sugar w/mixer on medium speed until pale & fluffy, about 2 min. Beat in eggs & yolks, 1 at a time, then vanilla. Beat in flour mixture in thirds, alternating with buttermilk, beginning & ending w/flour. Continue to beat until well combined.
4. Spoon batter into pan, and spread evenly using offset spatula. (Add jam at this point if you wish.) Sprinkle crumb-topping mixture evenly over batter.
5. Bake until golden brown, about 1 hour. Insert pick at center to come out clean. Transfer pan to wire rack.
Let cake cool slightly, about 15 mins. Dust w/confectioners' sugar. Serve warm or at room temp.