New York-Style Crumb Cake (ATK)
December 10, 2013
"All I can say is W-O-W!!! America's Test Kitchen does it again!!! My favorite year-round pastry at Starbucks is their crumb cake. Nothing could match it... until now. This is absolutely the best crumb cake I've ever tasted. And best of all, it's not difficult to make. I must admit that I began to doubt ATK's method, for both the crumb and the cake. But, everything worked as they said. The house smelled wonderful while it was baking, and the end result - well - just make this for yourself and you'll see! Note: servings said 16, but that's for 2 inch squares. No way! I say 8 at most."
- FOR CRUMBS
- Do NOT use regular flour, or it will be tough. For easy DIY: Place 2 Tbsp. corn starch in a one cup measure, add flour to fill. Repeat for as many cups as you need. Sift AT LEAST five times before using
- FOR CAKE
- Serving Size: 1 (60.5 g)
- Calories 237.3
- Total Fat - 11.4 g
- Saturated Fat - 6.8 g
- Cholesterol - 51.8 mg
- Sodium - 142.6 mg
- Total Carbohydrate - 31.9 g
- Dietary Fiber - 2.5 g
- Sugars - 15.7 g
- Protein - 3.9 g
- Calcium - 21.2 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
TO MAKE THE CRUMBS
Place a rack in the upper-middle position of the oven. Preheat oven to 325°F.
In a bowl, combine white sugar, brown sugar, salt and cinnamon, mixing well with your fingers until there are no lumps. Add melted butter and stir until smooth. Stir in cake flour until fully combined.
Set aside at room temperature, covered with plastic wrap, to allow the gluten to relax, 10-15 minutes.
TO MAKE & ASSEMBLE THE CAKE
In work bowl of a stand mixer, combine flour, sugar, salt and baking soda using the paddle. With the mixer running on medium-low, add the butter 1 tablespoon at a time, waiting until each piece breaks down before adding the next. Continue mixing until it has a uniform sandy texture.
Add the vanilla, buttermilk, egg and egg yolk. Run mixer on medium-high until batter is smooth and thick, at least 1 minute. The batter will be very thick, almost like frosting.
Spray an 8"-square baking pan with non-stick spray. Cut a piece of parchment paper 16" by 7 1/2", and lay it into the pan, allowing 2" to overhang each side. Spread the batter into the prepared pan.
Break the crumb mixture into pieces the size of large peas or small pebbles. Spread crumbs around the outer edge of the pan first, then evenly fill in the center.
Place pan in preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the pan comes out clean. Cool cake in pan 30 minutes. Dust top with powdered sugar, then remove cake from pan using parchment sling. Cut into 16 2" squares. (Right? You know you'd eat three pieces, so cut them bigger!!!)
Tips & Variations
- Stand Mixer
- Parchment Paper