NY Style Crumb Cake
Jan 7, 2014 18:03:46 GMT -5
Post by PrisonerOfHope on Jan 7, 2014 18:03:46 GMT -5
NY Style Crumb Cake
Ingredients
2 tablespoons vegetable oil, plus more for pan
4 cups all-purpose flour, plus more for pan
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons pure vanilla extract
1 cup packed light-brown sugar
1 1/2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled
Confectioners' sugar, for dusting
Directions
Step 1
Place rack in center of oven, and heat oven to 325 degrees. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.
Step 2
Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
Step 3
Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
Step 4
Transfer baking pan to a wire rack to cool. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.
Here's another version with jam:
New York-Style Crumb Cake
Ingredients
For the crumb topping:
3 1/2 cups cake flour (not self-rising)
2/3 cup granulated sugar
2/3 cup packed dark-brown sugar
1 1/2 teaspoons ground cinnamon
Coarse salt
2 1/2 sticks unsalted butter, melted
For the cake:
1 1/2 sticks unsalted butter, room temperature, plus more for pan
2 1/2 cups cake flour (not self-rising)
1/2 teaspoon baking soda
Coarse salt
1 cup granulated sugar
2 large eggs plus 2 large egg yolks
1 teaspoon pure vanilla extract
2/3 cup low-fat buttermilk
1 cup store-bought blueberry jam (optional)
Confectioners' sugar, for dusting
Cook's Note
Coffee cake can be stored at room temperature for up to 5 days.
Directions
Step 1
Make the crumb topping: Mix together flour, sugars, cinnamon, and 1/2 teaspoon salt in a medium bowl. Pour warm melted butter over mixture, and mix using your hands until medium to large clumps form.
Step 2
Preheat oven to 325 degrees. Make the cake: Butter a 9-by-13-inch baking pan. Whisk together flour, baking soda, and 1/2 teaspoon salt in a medium bowl.
Step 3
Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs and yolks, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with buttermilk, beginning and ending with flour. Continue to beat until well combined.
Step 4
Spoon batter into pan, and spread evenly using an offset spatula. Spread with jam, if using. Sprinkle crumb-topping mixture evenly over top.
Step 5
Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack. Let cake cool slightly, about 15 minutes. Dust with confectioners' sugar. Serve warm or at room temperature.
Ingredients
2 tablespoons vegetable oil, plus more for pan
4 cups all-purpose flour, plus more for pan
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons pure vanilla extract
1 cup packed light-brown sugar
1 1/2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled
Confectioners' sugar, for dusting
Directions
Step 1
Place rack in center of oven, and heat oven to 325 degrees. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.
Step 2
Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
Step 3
Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
Step 4
Transfer baking pan to a wire rack to cool. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.
Here's another version with jam:
New York-Style Crumb Cake
Ingredients
For the crumb topping:
3 1/2 cups cake flour (not self-rising)
2/3 cup granulated sugar
2/3 cup packed dark-brown sugar
1 1/2 teaspoons ground cinnamon
Coarse salt
2 1/2 sticks unsalted butter, melted
For the cake:
1 1/2 sticks unsalted butter, room temperature, plus more for pan
2 1/2 cups cake flour (not self-rising)
1/2 teaspoon baking soda
Coarse salt
1 cup granulated sugar
2 large eggs plus 2 large egg yolks
1 teaspoon pure vanilla extract
2/3 cup low-fat buttermilk
1 cup store-bought blueberry jam (optional)
Confectioners' sugar, for dusting
Cook's Note
Coffee cake can be stored at room temperature for up to 5 days.
Directions
Step 1
Make the crumb topping: Mix together flour, sugars, cinnamon, and 1/2 teaspoon salt in a medium bowl. Pour warm melted butter over mixture, and mix using your hands until medium to large clumps form.
Step 2
Preheat oven to 325 degrees. Make the cake: Butter a 9-by-13-inch baking pan. Whisk together flour, baking soda, and 1/2 teaspoon salt in a medium bowl.
Step 3
Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs and yolks, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with buttermilk, beginning and ending with flour. Continue to beat until well combined.
Step 4
Spoon batter into pan, and spread evenly using an offset spatula. Spread with jam, if using. Sprinkle crumb-topping mixture evenly over top.
Step 5
Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack. Let cake cool slightly, about 15 minutes. Dust with confectioners' sugar. Serve warm or at room temperature.
