New York-Style Crumb Cake

By amaliana

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 not to push the crumbs into the batter. This recipe can easily be 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.

Ingredients

• Crumb Topping
• 1/3 cup (2 2/3 ounces) granulated sugar
• 1/3 cup (2 2/3 ounces) dark brown sugar
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, melted and still warm)
• 1 3/4 cups (7 ounces) cake flour
• Cake
• 1 1/4 cups (5 ounces) cake flour
• 1/2 cup (3 1/2 ounces) granulated sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons(3/4 stick) unsalted butter, cut into 6 pieces, softened but still cool
• 1 large egg plus 1 large yolk
• 1 teaspoon vanilla extract
• 1/3 cup buttermilk
• Confectioner's sugar for dusting

Details

Servings 8

Preparation

Step 1

1. FOR 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.

2. FOR THE CAKE: Adjust oven rack to upper-middle position and heat oven to 325F. 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.

3. In bowl of standing mixer fitted with paddle attach ment, 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.

4. 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 confectioner's sugar just before serving.

BIGGER CRUMBS
Using both hands, break apart the crumb dough, rolling the broken dough between your thumb and forefinger to form crumbs about the size of large peas. Continue until all the dough has been broken down into crumbs. Sprinkle crumbs evenly over the cake batter, beaking apart any larger chunks. Spread crumbs from the outside of the cake toward the center so as to not make the center too heavy.