1 and 1/2 sticks unsalted butter, room temperature, plus more for pan
2 and 1/2 cups cake flour (not self-rising)
1/2 tsp baking soda
Coarse salt
1 cup granulated sugar
2 large eggs, plus 2 large egg yolks
1 tsp pure vanilla extract
2/3 cup low-fat buttermilk
confectioners' sugar, for dusting
Instructions
Make the crumb topping; Mix together flour, sugars, cinnamon, and 1/2 tsp salt in medium bowl. Pour warm melted butter over mixture, and mix using your hands until medium to large clumps form.
Preheat oven to 325. Make the cake- butter a 9x13 inch baking pan. Whisk together flour, baking soda, and 1/2 tsp salt in a medium bowl.
Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs and wolks, 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.
Spoon batter into pan, spread evenly using an offset spatula. Sprinkle crumb-topping mixture evenly over batter.
Bake until golden brown and a toothpick inserted into the center comes 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.
Serving
Suggestions
And a layer of jam in between the batter and crumb topping. Blueberry jam reccommended.
Originally Submitted
3/13/2011
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