I don’t know about you, but I love baked goods. Danishes, Coffee Cake, Crumb Cake, Cinnamon Rolls. You name it, I probably love it. When I find a recipe for something that I love, I hold onto it and it’s always my go-to recipe. Up until now my favorite Coffee Cake recipe was from the Bisquick box. It was a recipe I could always count on and it always came out perfect. When I saw the recipe online for New York-Style Crumb Cake, I had a feeling this was going to be my new love.
I’m a huge fan of Cook’s Illustrated so I think very highly of their recipes. I love how they take the time to explain to you how they came up with the recipe, what didn’t work (and why), why they chose what they used, etc. I used to subscribe to upwards of 20 magazines, but I’ve since cut that down to only a couple magazines, with Cook’s Illustrated being one of them. If you haven’t seen it, check it out the next time you’re at the book store or the grocery store; I think you’ll love it!
This Crumb Cake is absolutely amazing. I can’t think of a bad thing to say about it. The cake was perfect – nice and moist. The topping was plentiful. It’s a great recipe that will be my go-to Crumb Cake recipe from now on. It’s the perfect addition to brunch! I will be taking it for breakfast this week…if it lasts that long!
New York-Style Crumb Cake
Source: saw it on smells like home ~ from Cooks’ Illustrated May 2007
Note: Don’t be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. If you can’t find buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.
For the Crumb Topping:
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)
For the Cake:
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting
To make the topping: Whisk 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 to 15 minutes.
To make the cake: Adjust oven rack to upper-middle position and heat oven to 325 degrees. 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.
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, 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 between your thumb, pointer, and middle fingers and spread in even layer over batter, beginning with edges and then working toward center. 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.