Recipe: NY Style Crumb Cake

Makes one 8-inch square cake

INGREDIENTS

Crumb topping:

• 1/3 cup granulated sugar
• 1/3 cup packed dark brown sugar
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
  
• 8 tablespoons (1 stick) unsalted butter, melted
• 1 3/4 cups cake flour

Cake:

• 1 1/4 cups 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 and softened
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/3 cup buttermilk, room temperature
• Confectioner's (powdered) sugar, for dusting

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Note: Be sure not to press the crumbs into the batter, but rather, let them just rest on top. This cake can be served warm or at room temperature. To store, wrap at room temperature.

PREPARATION

For the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with 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: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Using an electric mixer on medium-low speed, beat the butter into the flour mixture, one piece at a time, about 30 seconds. Continue to beat the mixture until it resembles moist crumbs, 1 to 3 minutes.

Beat in the egg, egg yolk, and vanilla until combined, about 30 seconds. Increase the mixer speed to medium and beat the batter until smooth and fluffy, about 1 minute.

Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to settle the batter. Break apart the crumb topping mixture into large pea-sized pieces and sprinkle it in an even layer over the batter, beginning at the edges and working toward the center.

Bake the cake until the crumbs are golden and a toothpick inserted inserted in the center of the cake comes out with a few moist crumbs attached, 35 to 40 minutes, rotating the pan halfway through baking.

Let the cake cool slightly in the pan, about 30 minutes. If desired, remove the cake from the pan using the foil, then dust with sifted confectioner's sugar before serving.

ENJOY!