Creating memories in the kitchen...One meal at a time.

Sunday, October 11, 2009

New York Style Crumb Cake




I'm such a sucker for sweet breakfasts and this one was no exception. Although I've never tasted an authentic New York Crumb cake if it's anything like this, count me in. A delicious , buttery, yellow cake topped with a yummy, struesel-like brown sugar cinnamon crumb topping. This would be delicious addition to any brunch or holiday breakfast.




New York Style Crumb Cake
Cooks Illustrated

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)


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


Instructions
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 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.
3. 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.
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 confectioners' sugar just before serving.




Hints - Don't use all-purpose flour in this recipe as it will result in a tough cake.


When topping the cake be careful not to push the crumbs into the cake.




This recipe can easily be doubled and baked in a 9 x 13 pan. Increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature up to two days.




Posted by: Sallie
Pin It!

2 comments:

Carrian said...

Don't you love Cooks Illustrated! I need to try this recipe out fast@

My Sister's Kitchen said...

I do! It seems like everything I make from their website or magazine turns out perfect.

Post a Comment

Related Posts Plugin for WordPress, Blogger...