ATK's New York Style Crumb Cake (coffee cake)
NOTES:
1. Serves 8 to 10. Recipe calls for an 8" square baking dish and parchment paper. It also recommends using a standing mixer.
2. Uses 3 cups of cake flour; do NOT substitute with regular flour.
3. Uses buttermilk, but it's okay to substitute an equal amount of plain, low-fat yogurt.
4. When topping the cake, take care to not push the crumbs into the batter.
5. The recipe uses a total of 1-3/4 sticks of butter, some of which needs to be "softened but still cool."
6. 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.
INGREDIENTS:
Crumb Topping
Confectioners' sugar for dusting
PREPARATION:
FOR THE TOPPING
1. Melt the stick of butter.
2. In a medium bowl, whisk together sugars, cinnamon, salt, and butter.
3. 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.
FOR THE CAKE
1. 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.
2. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine.
3. 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.
4. Add whole egg, egg yolk, vanilla, and buttermilk. Beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
5. Transfer batter to baking pan; using rubber spatula, spread batter into even layer.
6. Break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center.
7. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes.
8. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang.
9. Dust with confectioners' sugar just before serving.
1. Serves 8 to 10. Recipe calls for an 8" square baking dish and parchment paper. It also recommends using a standing mixer.
2. Uses 3 cups of cake flour; do NOT substitute with regular flour.
3. Uses buttermilk, but it's okay to substitute an equal amount of plain, low-fat yogurt.
4. When topping the cake, take care to not push the crumbs into the batter.
5. The recipe uses a total of 1-3/4 sticks of butter, some of which needs to be "softened but still cool."
6. 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.
INGREDIENTS:
Crumb Topping
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 3/4 tsp ground cinnamon
- 1/8 tsp table salt
- 8 Tbl unsalted butter (1 stick)
- 1-3/4 cups cake flour
- 1-1/4 cups cake flour
- 1/2 cup granulated sugar
- 1/4 tsp baking soda
- 1/4 tsp table salt
- 6 Tbl unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1/3 cup buttermilk
Confectioners' sugar for dusting
PREPARATION:
FOR THE TOPPING
1. Melt the stick of butter.
2. In a medium bowl, whisk together sugars, cinnamon, salt, and butter.
3. 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.
FOR THE CAKE
1. 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.
2. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine.
3. 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.
4. Add whole egg, egg yolk, vanilla, and buttermilk. Beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
5. Transfer batter to baking pan; using rubber spatula, spread batter into even layer.
6. Break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center.
7. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes.
8. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang.
9. Dust with confectioners' sugar just before serving.
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