Friday, July 18, 2008

New York Crumb Cake

In Texas its very hard if not impossible to find an authentic New York Crumb Cake. I knew when I saw this recipe on Culinary Concoctions by Peabody, it must definitely be the best one to make. This cake was easy to make and can easily be doubled for a larger crowd. The cake was buttery and light and the crumb topping was the perfect match. I liked the crumb to cake ratio. I would definitely make this one again, except I just found out my Mom has my Grandmother's crumb cake recipe. Had I known that to begin with, I would have made that one from the outset. My Grandmother was an amazing cook and I know her recipe will be the best one. Don't worry if you don't have a family recipe, this one will not be a disappointment. I apologize for the picture, it doesn't do the cake justice. I just couldn't get the right lighting for this one and I was in a hurry.

New York Crumb Cake
Source: America's Test Kitchen

Crumb Topping

1/3 Cup granulated sugar
1/3 Cup dark brown sugar

3/4 Teaspoon ground cinnamon
1/8 Teaspoon table salt
1 Stick unsalted butter , melted
1-3/4 Cups cake flour


1-1/4 Cups cake flour
1/2 Cup granulated sugar
1/4 Teaspoon baking soda
1/4 Teaspoon table salt
6 Tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened
1 Large egg
1 Large egg yolk
1 Teaspoon vanilla extract
1/3 Cup buttermilk or 1/3 cup plain lowfat yogurt

Confectioners’ sugar for dusting

1.Using whisk, combine sugars, cinnamon, salt, and butter in medium bowl
2. Add flour and stir with wooden spoon until mixture resembles thick, well formed chunks of dough.
3. Set mixture aside until ready to add to cake batter.

1. Adjust oven rack to upper-middle position and heat oven to 325 degrees.

2.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 on low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, and there are no visible butter chunks remaining. This should take about 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping bowl.

4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Crumble the crumb topping into large pea-sized pieces and spread in an even layer over batter, beginning with edges and then working toward center (take care to not push the crumbs into the batter). 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.


Joelen said...

I've made this and yes, it is an awesome recipe!

innainvents said...

Looks delicious!