B&W CRUMB CAKE (COPYCAT RECIPE)

B&W Crumb Cake (Copycat Recipe) image

Provided by @MakeItYours

Number Of Ingredients 14

3 1/3 cups All-purpose flour
1/4 cup sugar
6 tbsp cold butter, cut into small pieces
1/2 tsp salt
3/4 cups whole milk, warm
3 lg eggs, room temperature
3 1/2 tsp instant or active dry yeast
zest of 1/2 lemon (about 1 tsp)
2 1/2 cups flour
1 1/4 cups Granulated sugar
1 cup (firmly packed) Dark brown sugar
1 tsp cinnamon
1 cup (2 sticks) melted butter
Powdered sugar for dusting (optional)

Steps:

Combine butter, flour, sugar and salt in the bowl of a mixer and beat until the butter is distributed and the mixture looks mealy.
In another bowl combine beaten eggs, luke-warm milk and yeast. Mix to combine and let rest while you zest your lemon (5 minutes should be fine)
Add the milk mixture & zest to the flour/sugar mixture and stir with a spatula until it comes together loosely.
Using a dough hook beat for 3-5 minutes until the dough becomes smooth and elastic and pulls away from the sides of the bowl. Put the dough out on a lightly floured board (the dough will be sticky).
Generously butter a 9"x13" pan. Use real butter, no sprays!
Roll out the dough to the size of the pan (use only ½ the dough if you prefer a thin layer of cake) If making a 2nd cake with the remaining ½ of dough, you will need to double the crumb topping quantities.)
Place dough in pan.
Place flour, granulated and brown sugar in a bowl with cinnamon. Mix to combine.
Pour in melted butter and combine until crumbly.
Use your hand to make small 1-2" crumb lumps and place on top of dough in pan. Cover the dough with lumps and sprinkle any remaining crumble on the areas of dough that are showing between the larger crumb lumps.
Gently press the crumbs into the dough using the palm of your hand.
Bake at 350' for 30 minutes.
Finish with a dusting of powdered sugar (optional)