Recipe: New York-style Crumb Cake

Start to finish: 1 hour, 15 minutes (Active time: 30 minutes)

CRUMB TOPPING

8 tablespoons unsalted butter, melted

1/3 cup (21/3 ounces) granulated sugar

1/3 cup packed (21/3 ounces) dark brown sugar

3/4 teaspoon ground cinnamon

1/8 teaspoon salt

13/4 cups (7 ounces) cake flour

CAKE

11/4 cups (5 ounces) cake flour

1/2 cup (31/2 ounces) granulated sugar

1/4 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons unsalted butter, cut into 6 pieces and softened

1/3 cup buttermilk

1 large egg plus 1 large yolk

1 teaspoon vanilla extract

Confectioners' sugar

Instructions: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length of parchment paper (or aluminum foil) and fold lengthwise to 7-inch width. Spray 8-inch square baking pan with vegetable-oil spray and fit parchment into pan, pushing it up the sides; allow excess to hang over edges of pan.

For the crumb topping, whisk melted butter, granulated sugar, brown sugar, cinnamon and salt together in medium bowl to combine. Add flour and stir with a 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, using a stand mixer fitted with paddle, mix flour, granulated sugar, baking soda and salt on low speed to combine. With mixer running, add softened butter 1 piece at a time. Continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add buttermilk, egg and yolk, and vanilla and beat on medium-high speed until light and fluffy, about 1 minute, scraping down bowl as needed.

Transfer batter to prepared pan. Using a rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-size pieces and spread in an even layer over batter, beginning with edges and then working toward center.

Bake until crumbs are golden and toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking. Let cool on wire rack for at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners' sugar just before serving.

Nutrition per serving: 410 calories; 150 calories from fat; 17 g fat ( 10 g saturated; 1 g trans fats); 82 mg cholesterol; 138 mg sodium; 60 g carbohydrate; 1 g fiber; 28 g sugar; 5 g protein.

Makes 8-10 servings

From America’s Test Kitchen

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