Time for crumb cake
While looking for the perfect recipe for crumb cake I found that New Yorker’s are pretty picky about this streusel covered treat. Many of the recipes I read made a reference to the famous New Jersey company, Entenmann’s Bakery, which makes the crumb cake considered to be the one worthy of replicating. I’m not sure about that, but as I watched four twenty-somethings devour piece after piece of this while each trying to elbow their way for an area over our double sink (they evidently couldn’t even wait to find plates), it was clear that this cake was met with avid approval.
Our daughter’s friend Patrick had been bugging me to make him a crumb cake for almost a year. This was so good I don’t think I’ll wait another year before I make it again. (Recipe serves 8-10.)
Happy Birthday, Patrick!
For the Crumb Topping
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 8 tablespoons unsalted butter (1 stick), melted and still warm
- 1 3/4 cups cake flour
For the Cake
- 1 1/4 cups cake flour
- 1/2 cup granulated sugar
- 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: Stir together sugars, cinnamon, salt, and butter in medium bowl. 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 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.