Saturday, February 11, 2012

New York Style Crumbcake

Why will I make a crumb cake when I have the best coffee cake recipe ever?
Cos I am curious to try the American Test Kitchen recipe of the New York Style Crumb cake and the pictures posted on the internet looks really good. If you are not into chopped nuts in your cake, this will be a good recipe for you. I still miss the cinnamon swirls in my coffee cake though.
This cake came out really moist. Thanks to the experts at America's Test Kitchen for the recipe. They are really good.

NY Style Crumb Cake
(Adapted from America's Test Kitchen)

2 2/3 oz sugar
2 2/3 oz dark brown sugar
3/4 t cinnamon
1/8 t salt
8 Tbsp melted butter
7 oz cake flour

5 oz cake flour
3 1/2 oz sugar
1/4 t soda
1/4 t salt
6 Tbsp cold butter
1 large eggs
1 large egg yolk
1 t vanilla
1/3 cup butter milk


1. Make the toppings. Mix sugar, cinnamon, salt and flour in a large bowl. Pour in the melted butter and mix with a spatula till large crumbs formed.
2. Make the cake batter. In a large bowl, combine sugar, soda, flour, and salt. Add in the cold butter. Using a pastry cutter, cut fat into flour till it resembles coarse breadcrumbs.

3. In a measuring cup, combine buttermilk, vanilla, egg and egg yolk.
4. Add in the liquid into the flour mix. Beat with a hand mixer till well mixed. Mix a few times with a rubber spatula to ensure that cake batter is smooth.
5. Meanwhile, preheat the oven to 325F. Grease a 8-inch square glass pan. Line with parchment paper.
6. Spread the batter evenly onto the pan. Top batter with toppings. Make sure that cake batter is well covered with toppings.
 7. Bake for 35-40 minutes. Mine took 45 minutes to bake. Cool on wire rack for  at least 30 minutes before slicing.

Great breakfast or teatime cake.

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