Johnny Iuzzini’s Crumb Cake
Oct 14, 2020 0:38:45 GMT -5
Post by Shoshanna on Oct 14, 2020 0:38:45 GMT -5
Johnny Iuzzini’s Crumb Cake
Yield: 13×9 cake
Cake
2 cups all-purpose flour (250g)
5½ tablespoons (1/3 cup) unsalted butter (75g)
½ cup granulated sugar (100g)
1 large egg, at room temperature
¼ cup sour cream, at room temperature (60g)
⅔ cup milk, at room temperature (160g)
1 tablespoon vanilla (15g)
1 tablespoon baking powder (12g)
pinch of kosher salt
Crumb topping
2¼ cups all-purpose flour (280g)
1¼ cups packed light brown sugar (290g)
1 tablespoon ground cinnamon (6g)
2 sticks unsalted butter, melted (226g)
Instructions:
Take out and measure the ingredients that need to be at room temperature: sour cream, milk, eggs and butter.
Make sure the baking rack is in the middle of the oven. Preheat to 350ºF.
Spray a 9×13-inch glass baking pan (I used a metal pan) with Pam. Lightly dust with flour and tap out any excess
In the bowl of your KitchenAid, beat the butter and sugar with the paddle until light and fluffy, ~ 3 minutes.
Add in the egg and sour cream. Mix until combined.
In a measuring cup, whisk together the milk and the vanilla.
In a medium bowl, whisk together the flour and baking powder. Sprinkle in the pinch of salt
With the mixer on low, alternately add the wet and dry ingredients. Start and finish with the dry ingredients. Make sure to stop to scrape down the sides of the bowl as needed, unless you a have a beater blade that does this for you
Spread the batter evenly into the prepared pan. Note: this barely covers the bottom of the pan.
Now, for the crumb topping:
In a large bowl, whisk together the flour, brown sugar and cinnamon until uniform.
Pour in the melted butter. Stir until completely moistened. This will be heavy, wet and lots of it. Make sure to use it all.
Roll the mixture between the tips of your fingers to make small balls of crumb
Scatter the topping evenly over the top of the batter in the pan, right from your hands as you roll it. Completely cover the cake batter. It will be about half cake to half crumb.
Bake for about 30 minutes or until the center of the cake is firm to the touch and it springs back lightly when pressed.
Note: If the cake is not done in 30 minutes, reduce the temperature to 325ºF and continue to bake until done- checking frequently
Remove the cake from the oven. Lightly dust the cake with powdered sugar.
Allow the cake to cool completely and give it a generous dusting of powdered sugar
link
Yield: 13×9 cake
Cake
2 cups all-purpose flour (250g)
5½ tablespoons (1/3 cup) unsalted butter (75g)
½ cup granulated sugar (100g)
1 large egg, at room temperature
¼ cup sour cream, at room temperature (60g)
⅔ cup milk, at room temperature (160g)
1 tablespoon vanilla (15g)
1 tablespoon baking powder (12g)
pinch of kosher salt
Crumb topping
2¼ cups all-purpose flour (280g)
1¼ cups packed light brown sugar (290g)
1 tablespoon ground cinnamon (6g)
2 sticks unsalted butter, melted (226g)
Instructions:
Take out and measure the ingredients that need to be at room temperature: sour cream, milk, eggs and butter.
Make sure the baking rack is in the middle of the oven. Preheat to 350ºF.
Spray a 9×13-inch glass baking pan (I used a metal pan) with Pam. Lightly dust with flour and tap out any excess
In the bowl of your KitchenAid, beat the butter and sugar with the paddle until light and fluffy, ~ 3 minutes.
Add in the egg and sour cream. Mix until combined.
In a measuring cup, whisk together the milk and the vanilla.
In a medium bowl, whisk together the flour and baking powder. Sprinkle in the pinch of salt
With the mixer on low, alternately add the wet and dry ingredients. Start and finish with the dry ingredients. Make sure to stop to scrape down the sides of the bowl as needed, unless you a have a beater blade that does this for you
Spread the batter evenly into the prepared pan. Note: this barely covers the bottom of the pan.
Now, for the crumb topping:
In a large bowl, whisk together the flour, brown sugar and cinnamon until uniform.
Pour in the melted butter. Stir until completely moistened. This will be heavy, wet and lots of it. Make sure to use it all.
Roll the mixture between the tips of your fingers to make small balls of crumb
Scatter the topping evenly over the top of the batter in the pan, right from your hands as you roll it. Completely cover the cake batter. It will be about half cake to half crumb.
Bake for about 30 minutes or until the center of the cake is firm to the touch and it springs back lightly when pressed.
Note: If the cake is not done in 30 minutes, reduce the temperature to 325ºF and continue to bake until done- checking frequently
Remove the cake from the oven. Lightly dust the cake with powdered sugar.
Allow the cake to cool completely and give it a generous dusting of powdered sugar
link