Clas­sic New York–style Crumb Cake

SAVEUR - - Range -


Ac­tive: 1 hr. To­tal: 1 hr. 50 min. (plus cool­ing)

One key to a crumbly, tall top­ping is prop­erly chill­ing the crumb after mix­ing and be­fore bak­ing. Though this might pro­duce what looks to be an overly gen­er­ous amount of crumbs at first, be sure to heap it all on: As the cake rises dur­ing bak­ing, the pro­por­tions will be­come just right. FOR THE CRUMB: 2 cups all-pur­pose flour (245 g) 1 firmly packed cup light­brown sugar (200 g) ¼ cup nat­u­ral cane sugar (48 g) 2 tsp. ground cin­na­mon 1 tsp. kosher salt 1 cup plus 2 Tbsp. (2¼ sticks or 9 oz.) un­salted but­ter, cut into cubes, then left out to soften slightly FOR THE CAKE: 2¼ cups all-pur­pose flour (275 g) ½ tsp. bak­ing pow­der ½ tsp. bak­ing soda ¾ tsp. kosher salt ¾ cup plus 2 Tbsp. (1¾ sticks) un­salted but­ter, soft­ened, plus more for greas­ing 1½ cups nat­u­ral cane sugar (290 g) 3 large eggs 2 tsp. pure vanilla ex­tract 1 cup full-fat sour cream (215 g) Pow­dered sugar, for gar­nish

1 Make the crumb: In a large bowl, add the flour, both sug­ars, the cin­na­mon, and salt; stir. Add the but­ter; mix it in with your fin­gers and by squeez­ing with your palms un­til it feels sat­u­rated and chunky (you will crum­ble it later), 3–4 min­utes. Re­frig­er­ate un­til firm, at least 25 min­utes, or un­til ready to bake the cake.

2 Pre­heat the oven to 350°F and set a rack in the cen­ter. Mean­while, mix the cake: In a large bowl, add the flour, bak­ing pow­der, bak­ing soda, and salt; stir to com­bine. In the bowl of a stand­ing mixer fit­ted with the pad­dle at­tach­ment, beat the but­ter and sugar at medium-high speed, scrap­ing down the sides of the bowl as needed, un­til light and fluffy, about 3 min­utes. Add the eggs and vanilla, and beat at medium-low speed, scrap­ing down the bowl as needed, un­til in­cor­po­rated. With the mixer on low speed, al­ter­nate adding the flour mix­ture (in three batches) and the sour cream (in two batches), be­gin­ning and end­ing with the flour mix­ture, and beat­ing un­til just in­cor­po­rated.

3 Grease a 9x13-inch cake pan or bak­ing dish with but­ter. Add the bat­ter, and use an off­set spat­ula to spread it evenly into a thin layer, fill­ing the cor­ners.

4 Re­trieve the crumb top­ping (it should be fully solid). Crum­ble it evenly over the bat­ter in peb­ble­size pieces.

5 Bake un­til the cake no longer jig­gles when moved, the crumbs are lightly browned, and a cake tester in­serted into the cen­ter comes out clean, 50–55 min­utes. Re­move and let cool com­pletely. Dust with pow­dered sugar to taste, then slice into squares and serve.

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