New York Style Crumb Cake by MrsM

By rottiedogs

Home › Forums › Recipes › New York Style Crumb Cake by MrsM

Viewing 1 post (of 1 total)
  • Author
    Posts
  • August 22, 2016 at 5:53 am #4295
    rottiedogs
    Participant

      New York Style Crumb Cake
      Submitted by MrsM on February 07, 2010 at 4:04 pm

      DESCRIPTION
      New York Style Crumb Cake

      SUMMARY
      Yield 0 File under cakes

      INSTRUCTIONS
      This recipe is from Cook's Illustrated, May/June 2007. I have given two crumb toppings - the one that came with the recipe, and the Foster's Market crumb topping, which is my favorite, hands down.

      New York-Style Crumb Cake
      8 inch square

      CI Crumb Topping
      1/3 cup (2 1/3 ounces) granulated sugar
      1/3 cup (2 2/3 ounces) dark brown sugar
      3/4 teaspoon ground cinnamon
      1/8 teaspoon salt
      1 stick unsalted butter, melted
      1 3/4 cups (7 ounces) bleached AP flour

      Foster’s Crumb Topping - THE BEST!
      7 ounces bleached AP flour
      3 3/4 ounces light brown sugar
      1 1/4 teaspoons cinnamon
      8 2/3 tablespoons unsalted butter, melted
      1/16 teaspoon salt

      Cake
      6 tablespoons unsalted butter, softened
      5 ounces cake flour or bleached AP flour (I prefer the bleached flour)
      1/2 cup (3 1/2 ounces) granulated sugar
      1/4 teaspoon baking soda
      1/4 teaspoon salt
      1 large egg plus one large yolk
      1/3 cup buttermilk
      1 teaspoon vanilla extract
      Confectioner’s sugar for dusting

      Topping: Combine dry ingredients to blend well. Add melted butter and stir with a fork until there is no more dry flour mixture remaining. Set aside for 20 minutes. Do not skip the rest period, or the crumbs will be greasy.

      Cake: Adjust oven rack to upper-middle position and heat oven to 325°. Grease and flour an 8x8 square pan.

      Cream butter until softened. Combine flour, sugar, baking soda, and salt in a separate bowl. Add to creamed butter, and beat on 2nd lowest speed for 2 minutes, until mixture resembles coarse sand, with no visible butter chunks remaining. Scrape down bowl. Add eggs, vanilla, and buttermilk; beat on speed 6 until light and fluffy, about 1 minute.

      Scrape batter into baking pan; spread batter into even layer. Spread crumbs in an even layer over batter, beginning with edges first and then working towards center. Bake until a wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool completely on a wire rack. Dust with confectioner’s sugar before serving.

      Spread the word
            

        

        

    • Author
      Posts
    Viewing 1 post (of 1 total)
    • You must be logged in to reply to this topic.