Source: Cook’s Illustrated, May 2008
Makes 12 servings.
Preparation time: 1 hour
Tips: Try also with a layer of jam, fresh sliced apples, or apple sauce in the middle.
Ingredients
Preparation
CRUMB TOPPING:
2/3 cup granulated sugar
2/3 cup brown sugar
1 1/2 teaspoon ground cinnamon (may increase up to 3 tablespoons if you like a strong flavor)
1/4 teaspoon salt
16 tablespoons unsalted butter ( 2 sticks), melted and still warm
3 1/2 cups cake flour
CRUMB TOPPING:
1. Mix together sugars, cinnamon, salt and butter in a medium bowl to combine.
2. 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.
CAKE:
1. Adjust oven rack to upper-middle position and heat oven to 325 F degrees.
2. Grease lightly a 13x9- inches pan, preferably metal and then line with parchment paper pushing the paper around corner and up sides, allowing 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. Add lemon zest if desire.
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4.With mixer running at low speed, add butter one piece at a time; continue until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes.
5. Add egg, yolk, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
6. Transfer batter to baking pan; using rubber spatula, spread batter into even layer.
7. Form crumb topping into large pea-size pieces and spread in even layer over batter, beginning with outer edges and then working towards center.
8. Bake until crumb are golden and wooden skewer inserted into center of cake come out clean, about 45 minutes. Do not over-bake.
9. Cool on wire rack at least 30 minutes. Remove from pan by lifting parchment paper overhang. Dust with confectioner’s sugar just before serving.
NOTES : Metal pans tend to bake cake better than ceramic which take longer and produce a somehow drier cake. Cake section is bland in flavor, jams, and flavorings of your taste may be added.
Crumb Cake
New York Style
CAKE:
2 1/2 cups cake flour
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces, softened
2 large eggs
2 large yolks
2 teaspoon vanilla extract
2/3 cup buttermilk
1 lemon zest only, grated (optional)
Confectioner’s sugar for dusting.
