Ingredients: |
Ingredients: CRUMB TOPPING
1/3 C. Sugar
1/3 C. Dark Brown Sugar
1 Tbsp. Ground Cinnamon
1/8 Tsp. Salt
8 Tbsp.unsalted Butter (1 stick), melted and still warm
1 3/4 C. Cake Flour
CAKE
1 1/4 C. Cake Flour
1/2 C. Sugar
1/4 Tsp. Baking Soda
1/4 Tsp. Salt
6 Tbsp. unsalted Butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large Egg
1 large Egg Yolk
1 Tsp. Vanilla extract
1/4 Tsp. Almond extract
1/3 C. Buttermilk
Confectioners’ sugar for dusting
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Directions: |
Directions:TOPPING:
In a medium bowl whisk sugars, cinnamon, salt.
Stir in the melted butter.
Add flour and mix with your hands until the mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
CAKE:
Adjust oven rack to upper-middle position and heat oven to 325 degrees.
Completely line an 8 x 8 pan with parchment paper or foil and spray with nonstick cooking spray.
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,almond extract and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
Transfer batter to baking pan; using rubber spatula, spread batter into even layer.
Break apart crumb topping into large pea-sized pieces and spread in even layer over 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 if desired. |
This recipe for New York Crumb Cake is from