Rev: New York-Style Crumb Cake (CI May/June 2007)

[gobluem82]

I adore crumb cake, so when this recipe appeared in the most recent issue of CI, I had to try it. I don't subscribe to their website, so I can't cut and paste the recipe. The crumbs fell slightly into the cake as it baked, but it still tasted very good. The cake was nice and moist; some crumb cakes have a tendency to be too dry. I have a Martha Stewart recipe that I've also made, but it's been so long ago that I'm not sure which of the two I preferred. I guess I'll have to make the Martha Stewart one again soon...in the name of of scientific comparison, of course

[travelbug]

Wow! I just got my copy in the mail today. But, I also have the web subscription, so here's the recipe:

New York-Style Crumb Cake
5/2007

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.

Serves 8 to 10

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)

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


1. FOR 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.

2. FOR 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.

3. 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.

4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Following photos at left, break apart crumb topping into large pea-sized pieces 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.

[gobluem82]

Travelbug, my fingers thank you for posting the recipe!

[bugzey]

Thanks for the review! The issue just came yesterday, and I immediately marked the recipe to try. I just love crumb cake. Even the pictures made me drool!

[Gracie]

My favorite NYC crumb cake is from Zabar's. The height of the cake is equal to the height of the crumbs.

Is this cake similarly proportioned?

Loren

[gobluem82]

It's difficult to tell for sure since my crumbs sunk slightly into the cake in parts. The photo in CI (if that can be trusted) shows it to be roughly half cake and half crumbs, though. Plus, the recipe actually calls out for more flour in the crumb portion than in the cake portion.

[travelbug]

Here's a picture from the website:

[Gracie]

That looks like great proportions! I may have to try this!

Loren

[peachesncream]

I have an old recipe for a crumb cake, and it calls for spreading 2 tablespoons of melted margarine or butter over the main layer of the cake (the batter) before adding the crumb topping (this is for an 8 x 8 inch cake). This seems to "seal" the cake so that crumbs don't sink into the batter. I'm thinking that might be an option for any crumb cake.