Ingredients: |
Ingredients: Crumb Topping:
⅓ C granulated sugar
⅓ C dark brown sugar
¾ tsp ground cinnamon
⅛ tsp salt
½ C unsalted butter, melted and still warm
1¾ C cake flour
The Cake:
1¼ C cake flour
½ C granulated sugar
¼ tsp baking soda
¼ tsp salt
6T unsalted butter, cut into 6 pieces, softened but still cool
1 egg
1 egg yolk
1 tsp Vanilla extract
⅓ C buttermilk
Powdered sugar, for dusting
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Directions: |
Directions:Make the topping:
Whisk the 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,10-15 minutes.
Make the cake:
Adjust oven rack to upper-middle position and heat oven to 325º. Spray an 8" square baking dish with non stick cooking spray and line with parchment paper, allow excess to overhang edges of dish.
Using an electric mixer on low speed, mix flour, sugar, baking soda and salt to combine. With mixer continuing to run at low speed, add butter one piece at a time, continue to beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1-2 minutes. Add egg, yolk, vanilla 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 the crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. (Be sure not to push the crumbs into the batter, just sprinkle on top). Bake until the crumbs are golden and a wooden toothpick inserted in the middle of cake comes out clean, 35-40 minutes.
Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with powdered sugar just before serving.
Can be stored in airtight container at room temperature for 4 days.
Do not substitute all-purpose flour for cake flour (will create dry, tough dough).
Plain low-fat yogurt may be substituted for buttermilk.
Recipe can be doubled and baked in a 9"x13" pan. Increase baking time to 40-45 minutes. |
This recipe for New York Crumb Cake #2 is from