Ultimate Crumb Cake

This deliciousness in crumb cake form's recipe is from Cook's Illustrated Magazine.

They did a new thing by making the crumbs a different recipe than the actual cake.

The results was a large near 50:50 of cake to crumb.. which is reminiscent of the old-style crumb cake you can only really find in New York.

The crumbs are ... crumblike (strangely enough) and have more butter than the cake. They are slightly dense, the dough to make them was cohesive and tough, so it broke easily.

The cake is a extremely light, fluffy variety. Very mild flavor, as all the flavor was saved for the crumbs on top.

This is usually served with a sprinkling of powdered sugar.. and in my 'taste-test' I did indeed serve it that way. The picture has no sugar as I'll be serving it tonight around 8pm .. the sugar would probably dissolve if I were to sprinkle it right away.

This cake is a little heavy (as a crumb cake should be) and is
perfectly washed down with coffee.

Note: I doubled the recipe and baked for about 45 minutes in a 13x9 baking dish. Ingredients listed are NOT DOUBLED.

Crumb Topping:
1/3 cup granulated sugar
1/3 dark brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
8 Tablespoons (1 stick) unsalted butter, melted & still warm
1 3/4 cups cake flour

Cake:
1 1/4 cup cake flour
1/2 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons (3/4 stick) unsalted butter, cut into 6 pieces, softened but still cool
1 large egg + 1 large yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioner's Sugar for dusting (optional)

1. FOR THE TOPPING: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour & stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temp; 10 - 15 minutes.

2. FOR THE CAKE: Adjust oven rack to upper-middle position & heat oven to 325 degrees. Cut 16" length aluminum foil & fold lengthwise to 7" width. Spray 8" square baking dish with nonstick cooking spray & fit foil into dish, pushing it into corners & up sides; allow excess to overhang edges of dish.

3. In a medium/large bowl mix flour, sugar, baking soda, and salt on low speed of hand mixer to combine. With mixer running at low speed, 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 one minute, scraping if necessary.

4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces & spread in even layer over batter, beginning with edges then working towards center (so center doesn't get too heavy). (MvE Notes: I broke up crumb-dough in separate bowl before spreading on batter.) Bake until crumbs are golden & wooden skewer inserted into center of cake comes out clean. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting foil overhang. Dust with confectioners' sugar just before serving.

MvE note: Keeps very well refrigerated (for up to ?? - my cakes have never lasted longer than overnight!)

DELICIOUS to wash down with hot coffee - a bit heavy by itself (as crumb cakes are traditionally made).