New York Style Crumb Cake

NYStyleCrumbCake1

I love lazy Sunday mornings. Sunday morning is by far the most relaxing part of the week, especially when we have nothing else going on, can stay in our pajamas all morning and have the time to make a delicious breakfast. It doesn’t get much better than that.   

This past Sunday was one of those Sundays that I love. Since we had no plans that morning, Dan and I were able to sleep in a little later than normal. When I finally got out of bed, I made this New York style crumb cake for breakfast. What I love about this recipe is that the crumb cake has an extra thick layer of crumb topping. It is basically a 50-50 ratio of cake to crumb topping. Isn’t the crumb topping the best part? Anyways, this New York style crumb cake was a huge hit and contributed to the overall wonderfulness that is Sunday morning around here.   

New York Style Crumb Cake
 
Ingredients
Crumb Topping:
  • ⅓ cup granulated sugar
  • ⅓ cup dark brown sugar
  • ¾ tsp cinnamon
  • ⅛ tsp salt
  • ½ cup (1 stick) unsalted butter, melted and still warm
  • 1¾ cups cake flour
Cake:
  • 1¼ cups cake flour
  • ½ cup granulated sugar
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 6 tbsp unsalted butter, cut into chunks, softened but cool
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • ⅓ cup buttermilk
Instructions
  1. In a medium bowl, whisk together the granulated sugar, brown sugar, cinnamon, salt and melted butter. Add the cake flour. Mix with a spatula until combined. Allow the mixture to cool completely, about 10-15 minutes.
  2. For the cake: Preheat the oven to 325 degrees F. Spray an 8x8 inch square baking pan with nonstick cooking spray. Line the pan with aluminum foil, leaving a 1-inch overhang on each side. Spray the aluminum foil with nonstick cooking spray.
  3. In a stand mixer, combine the cake flour, granulated sugar, baking soda and salt. Beat on low speed to combine. With the mixer still on low speed, add the butter, one piece at a time. Mix until the mixture is crumbly, about 1-2 minutes. Add the egg, egg yolk, vanilla and buttermilk. Increase the speed to medium-high. Mix until light and fluffy, about 1-2 minutes.
  4. Pour the batter into the prepared baking pan and spread into an even layer. Sprinkle the crumb mixture on top of the cake batter. Bake for about 35 minutes or until the crumb topping is golden brown in color. An inserted toothpick should come out ocean. Allow the crumb cake to cool in the pan for at least 30 minutes on a cooling rack. Cut into squares and serve.
 
Source: Recipe from Cook’s Illustrated

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