Ingredients: |
Ingredients: Crumb Topping
* 1/3 cup granulated sugar
* 1/3 cup dark brown sugar
* 3/4 t. ground cinnamon
* 1/8 t. table salt
* 8 T. unsalted butter (1 stick), melted and still warm
* 1 3/4 cups cake flour
Cake
* 1 1/4 cups cake flour
* 1/2 cup granulated sugar
* 1/4 t. baking soda
* 1/4 t. table salt
* 6 T. unsalted butter, cut into 6 pieces, sftnd but still cool
* 1 large egg
* 1 large egg yolk
* 1 t. vanilla extract
* 1/3 cup buttermilk
* Confectioners' sugar for dusting
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Directions: |
Directions: 1. FOR THE TOPPING: Whisk sugars, cinnamon, salt, & butter in medium bowl. Add flour & stir til mixture resembles thick, cohesive dough; set aside 10-15 minutes.
2. FOR THE CAKE: Adjust oven rack to upper-middle position & heat 325 degrees. Cut 16" length parchment paper. Spray 8" square baking dish & fit parchmentallow excess to overhang edges of dish.
3. In mixing bowl, mix flour, sugar, baking soda, & salt on low speed. With mixer running at low speed, add butter one piece at a time; continue beating til mixture resembles moist crumbs, with no visible butter chunks remaining, 1-2 minutes. Add egg, yolk, vanilla, & buttermilk; beat on med-high speed until light and fluffy, 1 minute.
4. Transfer batter to baking pan. Spread batter into even layer. Break apart crumb topping into large pea-sized pieces & spread in even layer over batter, beginning with edges & then working toward center. Bake til crumbs are golden & toothpick inserted into center of cake comes out clean, 35-40 minutes. Cool on wire rack 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners' sugar just before serving. |
This recipe for NY Style Crumb Cake (ATK) is from