August 25, 2011
I made lots and lots and lots of this crumb cake when I worked at the bakery. Might not be the best photo, but it was taken in the horrid florescent light at the bakery.
It sold out every time I made it. So you know it must be good.
The bakery is sadly no longer in business. Man, do I miss licking the bowls. Whaaaa? Quality control, it was for quality control people.
In my opinion, crum cake is allllll about the crumb. The more the better.
The recipe was from a Cooks Illustrated book, with a few additions. Not sure which one..I just stole a copy of the recipe from the shop..shhhhhhhh.
- ⅓ cup granulated sugar
- ⅓ cup dark brown sugar
- 1 tablespoon ground cinnamon
- ⅛ teaspoon table salt
- 8 tablespoons unsalted butter (1 stick), melted and still warm
- 1¾ cups CAKE flour
- 1¼cups CAKE flour
- ½ cup granulated sugar
- ¼ teaspoon baking soda
- ¼ teaspoon table salt
- 6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ⅓ cup buttermilk
- Confectioners’ sugar for dusting
- In a medium bowl whisk sugars, cinnamon, salt.
- Stir in the melted butter.
- Add flour and mix with your hands until the mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
- Adjust oven rack to upper-middle position and heat oven to 325 degrees.
- Completely line an 8 x 8 pan with parchment paper or foil and spray with nonstick cooking spray.
- In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed 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 to 2 minutes.
- Add egg, yolk, vanilla,almond extract 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 batter into even layer.
- Break apart crumb topping into large pea-sized pieces and spread in even layer over batter.
- Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes.
- Cool on wire rack at least 30 minutes.
- Remove cake from pan by lifting parchment overhang.
- Dust with confectioners’ sugar if desired.