New York-Style Crumb Cake
(Serves 10-12)
For the crumb topping:
3 1/2 cups cake flour (not self-rising)
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon of coarse salt
1 1/4 (2 1/2 sticks) unsalted butter, melted
For the cake:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups cake flour (not self-rising)
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup granulated sugar
2 large whole eggs plus 2 large egg yolks
1 teaspoon vanilla extract
2/3 cup buttermilk
confectioners' sugar, for dusting
Steps:
1. Make the crumb topping: Mix together flour, granulated sugar, brown sugar, cinnamon, & salt in a medium bowl. Pour warm melted butter over mixture; using your hands, mix until medium to large clumps form. (Set aside)
2. Make the cake: Preheat oven to 325 F. Butter a 9 by 13 inch baking pan, line with parchment with overhang on both long sides, & butter parchment. Whisk together flour, baking soda, & salt in a medium bowl.
3. With an electric mixer on medium speed, beat butter & granulated sugar until pale & fluffy (about 2 minutes). Add eggs & yolks, 1 at a time, beating well after each addition; mix in vanilla. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk; beat until well combined.
4. Transfer batter to prepared pan; spread evenly with an offset spatula. Sprinkle crumb-topping mixture evenly over batter. Bake until golden brown & a cake tester (or fork) comes out clean, about 1 hour (mine took 45 minutes...so depends on your oven).
5. Dust with confectioners' sugar. Transfer cake, with parchment, to a wire rack. Serve warm or at room temperature. (cake can be stored at room temperature, covered, up to 5 days).
ENJOY! Goes well with a nice cup of coffee & some cool weather!
have a terrific tuesday!
XOXO!
(Source)
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