6 Tbsp unsalted butter, cut into 6 pieces, softened but still cool
1 Lrg egg
1 Lrg egg yolk
1 tsp vanilla
1/3 c buttermilk
Confectioner's sugar for dusting
Instructions
Whisk sugars, cinnamon, salt and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temp, 10-15 minutes.
Preheat oven to 325 degrees with rack at upper-middle position in oven. Cut 16 inch lengthwise parchment and fold lengthwise to 7 inch width. Spray 8 inch square baking dish with PAM and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang sides of dish.
In bowl of standing mixer fitted with paddle, mix flour, sugar, baking soda and salt on low speed to combine. With mixer running at low, add butter one piece at a time; continue beating until mixture , resembles moist crumbs, with no visible butter chunks remaining, 1-2 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 into even layer. Break apart crumb topping into large pea-sized pieces between thumb, pointer and middle fingers and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer comes out clean, 35-40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioner's sugar just before serving.
Originally Submitted
10/14/2018
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