NEW YORK-STYLE CRUMB CAKE - COOKS ILLUSTRATED

NEW YORK-STYLE CRUMB CAKE - COOKS ILLUSTRATED image

Yield 10 people

Number Of Ingredients 10

Ingredients

Crumb Topping
1/3cup granulated sugar (2 2/3 ounces)
1/3cup dark brown sugar (2 2/3 ounces)
3/4teaspoon ground cinnamon 1/8teaspoon table salt 8tablespoons unsalted butter (1 stick), melted and still warm
1 3/4cups cake flour (7 ounces)
Cake
1 1/4cups cake flour (5 ounces)
1/2cup granulated sugar (3 1/2 ounces)
1/4teaspoon baking soda 1/4teaspoon table salt 6tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg 1 large egg yolk 1teaspoon vanilla extract 1/3cup buttermilk Confectioners' sugar for dusting

Steps:

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. Following photos below, 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. For crumb. Using both hands, break apart the crumb dough, rolling the broken dough between your thumb and forefinger to form crumbs about the size of large peas. Continue until all the dough has been broken down into crumbs. Sprinkle crumbs evenly over the cake batter, breaking apart any larger chunks.